1887 Sous Chef Full Time

Someone to exceed the expectations of our guests in foodservice delivery to a five- star standard, by creating unforgettable memories and to inspire and challenge your team to deliver them with passion.

KEY RESPONSIBILITIES
Co-ordinate and manage breakfast, lunch, afternoon tea, room service and dinner service.
Ensure that you maintain appropriate stock supplies and equipment for the kitchen.
Ensure the implementation of self and Team Cook
Co-ordinate the control of food to reduce wastage in line with agreed GP targets.
Actively promote and utilise, herbs fruits and vegetables from the hotel kitchen garden.
Induct and Train all members of the team so that they are confident and competent.
Performance manage each member of your team.
Manage team rotas to ensure productivity and work-life balance.
Manage the stock and equipment to maintain adequate levels.
Communicate effectively with the Kitchen team and other departments.
Attend and contribute to meetings daily, weekly, monthly as necessary.
Be able to talk to guests effectively about the resort and what is on offer.
Manage monthly quality audit checks.
Monitor competitors and be aware of current trends
Ensure a continuous level of self-development
Monitor and record the kitchen team’s weekly hours to ensure a work/life balance
Ensure the organisation and production of healthy, varied meals for the whole team daily.