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SalaryIf you’re AWESOME get in touch…WHAT ARE WE LOOKING FOR?The Stag are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.JOB BRIEFWe are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.We offer very competitive rates of pay and plenty of room to progress within the company.IDEAL CANDIDATEExperience as a Sous ChefUnderstanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsFamiliar with industry’s best practicesWorking knowledge of various computer software programsH&S Training LV 2 and Allergen trainingFood Safety Lvl 2/3 trainingRESPONSIBILITIESManaging members of the kitchen team whilst on shiftIn absence of the Head Chef ensuring all standards are kept in line with company expectationsProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish platingProduce high quality plates both visually and in tasteEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Head Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff’s performanceOrder supplies to stock inventory appropriatelyKeeps cooking stations stocked, especially before and during prime operation hoursComply with and enforce sanitation regulations and safety standardEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceEnsuring all H&S issues are reported in a timely manner to comply with company policiesMaintain a positive and professional approach with co-workers and customersManages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedCoordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing
