Sous Chef

Responsibilities

• To oversee and assist in the preparation and presentation of all meals and service across the Private Members Club.
• To lead and drive the brigade team in the planning and development of menus, dishes and concepts.
• To create new menu specifications, including costing sheets.
• To provide guidance to the junior chefs and porters.
• To be responsible for ordering and managing food production.
• To control each sections' food storage area, maintaining them to a high standard.
• To keep a record of food production volumes, waste, stock holding and food costs concerns.
• Be driven by people and delivering the highest quality of food.
• Exemplary kitchen management practices and being an ambassador for Searcys legacy brand.
• Innovative and inspiring culinary ideas for events and restaurant menus.
• Support Exec/Head Chef in creating a professional working environment for the team ensuring that company standards are maintained and that Client expectations are met.
• Previous experience as a Junior Sous Chef in Events, Hotel or high end restaurants.
• Excellent mentoring and communication skills.
• Able to demonstrate your analytical approach to problem solving and excellent understanding of Health and Safety practices.
• A career at Searcys means being part of something special. With our rich heritage, and ever-growing business, we will be delighted if you join us - a company with a strong sense of pride and belonging.
• To find out more on the rich history of Searcys, please visit our website at www.searcys.co.uk

Benefits

Additional Information

Salary: £45,000 Inclusive of Tronc Working 5 days over 7 Private Members Club opening hours are Monday to Friday 10-6 excluding Fridays that will be 10-9, and Weekends 8-6

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