Staff Dining Sous Chef - Monday To Friday

Responsibilities

• To ensure weekly staff dining menu are developed and improved upon on a regular basis.
• To oversee and assist in the preparation and presentation of all meals and service across the Staff Canteen..
• To organise sections stock and ingredients, both preparation and stock holding.
• Keep record of food production volumes, waste, stock holding and food cost concerns.
• To create weekly staff dining menus
• To assist the Executive Chef and Head Chef with future menu creations.
• To manage and motivate the team.
• Formal culinary training
• At least 2 years within a similar role within production or event work
• Good foundation of Health and Safety and Food Safety Knowledge
• Allergen knowledge
• Great management skills with ability to motivate a team
• Flexibility of the role
• Highly developed attention to detail
• A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous 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

The Staff Dining Sous Chef at this city based venue will work hands on for the operational productivity of the kitchen department and its operational standards. Salary: £40,000 Pa Hours: 40 hours contract Monday to Friday No Evenings

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