Senior Sous Chef

Company	Jimmy's Farm & Wildlife ParkSee more
Address	Ipswich, Suffolk
Category	Hospitality

Job description

Senior Sous Chef

Jimmy’s Farm & Wildlife Park is a large visitor attraction nestled in the Suffolk countryside. Having recently won Employer of the Year at the Suffolk Business Awards this ever- expanding leisure facility will offer endless opportunities in progression. Employees report high levels of job satisfaction as everyone is invited to ‘Share the good life’.

As well as the day-to-day restaurant service, Jimmy's Farm also has an excellent wedding venue, and a variety of catering outlets around the wildlife park. With a "Field to Fork" ethos you will never work with fresher rare breed meats and vegetables, straight from the farm with endless possibilities.

This role will suit someone looking for the next challenge in their career, someone who likes hands on work but is looking for some managerial responsibilities. The Senior Sous chef role will bridge the gap between the Sous chef and Head chef and the successful candidate will have a passion for quality, coupled with integrity and optimism.

Salary circa £28K - £30K depending on experience.

Strategic

To work with the Head Chef on delivering a strategic plan for the future of Catering at Jimmy’s Farm & Wildlife Park
To work with the Head Chef to increase day visitors meal uptake, through successful implementation of the strategic plan.
To work with the Head Chef on implementing continued professional development plans and training for the kitchen Team
To actively participate in regular meetings to review quality standards and improvements with the aim of maximising staff and visitor satisfaction

Food & Service

To liaise with the kitchen Team to ensure the provision of appropriate menu choices and a consistently high quality of breakfast, lunch and event and wedding service for visitors
In the absence of the head Chef, manage all aspects of production and presentation of service, having regard for delivering acceptable standards of health & safety, hygiene, EHO, nutritional value, allergen control, HACCP adherence and customer satisfaction.
To fully understand all aspects of COSHH
To work on the ongoing delivery of “on trend” innovative food, including a freshapproach to delivering the homemade “grab and go” & “field to fork” concept
Implement correct recipe systems set by the Head Chef

Financial

Support the Head Chef with the annual Kitchen and related budgets, and actual-to- budget costs, to include monthly food, drink, consumables and cleaning materials
To support the Head Chef where needed with monthly analysis of accounts, includinghospitality, non-food and labour costs
To implement, maintain and revise where necessary records, systems and proceduresto ensure the security and control of assets, resources and stock Human Resources
To identify appropriate staffing levels and performance standards
To ensure that processes are in place to enable the recruitment, induction, trainingand appraisal of all catering staff
To ensure compliance with all relevant policies relating to employment
To establish effective communication and relationships at all levels through individualupdates with team members
To establish and promote a positive team ethic, ensuring equitable treatment of all

General

To conform to all relevant site policies relating to staff & visitor welfare
To carry out administration and other functions related to the smooth running of thedepartment
To attend and participate in event evenings and other events as required
To take an active role in first aid when needed (training can be provided)
To assist other aspects of the farm & wildlife park where your skills may be of benefit
To carry out other duties as may reasonably be assigned to you by senior management

General

All new employees are on a six-month probationary period unless otherwise stated.
All employees must be punctual, reliable, honest, and trustworthy, of smart appearance and have a polite and friendly manner towards customers and colleaguesand be able to work as part of a team.
All employees must follow health and safety guidelines as well as safe workingpractices highlight any potential health and safety issues to their manager immediately.Key attributes (attitude, skills, knowledge, experience)

Technical/Professional:

Hospitality & Catering Qualification NVQ3 or C&G 706 1&2
Supervising Food Safety Level 3 (minimum)
Excellent professional knowledge
Leadership experience within a catering & hospitality setting
A commitment to personal and professional development
Experience of supporting staff at all levels to make excellent progress
A commitment to and clear understanding of health and safety
Experience of HACCP systems
Experience of COSHH
Experience of menu design and food innovation
Experience of food costing and budgetary controls
Experience of first aid
ICT literacy
Excellent organisational skills, including planning and time management
Flexibility and the ability to work calmly and quickly under pressure
Resourcefulness and the ability to multitask and prioritise
Ability to lead and work as part of a team
Ability to co-ordinate and deliver hospitality and event catering and front- of-house
Ability to manage contractors, suppliers and engineers

Personal skills:

Most importantly, you’ll share our values
A passion for quality, coupled with integrity and optimism
Strong interpersonal, written and oral communication skills, with the ability to dealconfidently with a wide range of people
Ability to relate well to visitors
Commitment to the ethos of the Farm & Wildlife Park
Flexibility of approach, adapting to workloads and staffing levels
Flexibility of working hours to meet the need for 7-day management of the team
Prioritisation of competing priorities
Personal resilience in a busy workplace Team leader, whilst supporting colleagues
Role model, and motivator
Common sense
Approachability, with a sense of humour and proportion
Discretion and confidentiality
Willingness to proactively keep abreast of food safety and health & safety law

Desirable qualities: