Sous Chef - New Opening

Job Summary

The role's main purpose is to be responsible for the overall administration and operation of the kitchen to maximise profits. When the Head Chef is absent, ensure food service quality meets the required standards UMAMI sets. You will lead, direct, and support the Kitchen team to maintain high staff performance and engagement to ensure a great customer experience.

Guests Focus

· To ensure superior customer service in all live cooking stations is provided at the restaurant.

· Monitor food displayed levels in the buffet to ensure the offering is met while minimising potential wastage.

· Ensure customer feedback regarding food is responded to, and customer complaints are handled and solved professionally and timely.

· Reviews and monitors all guest food feedback, addressing any issues.

Team Champion

· Support the Head Chef with recruitment activities to ensure the correct process is followed, staff files are up to date, and eligibility documents are obtained.

· Create a harmonious and caring working environment for all staff and build up a rapport team with commitment and motivation.

· Support the Head Chef in controlling staffing levels, including approval for all additional or replacement staff, overseeing staff schedules per time and attendant system, forecast revenue, and controlling casual staff and overtime to minimise spending costs to predict weekly sales based on the restaurant's performance.

· Coach: aid or provide solutions to staff when they encounter difficulties

· Ensure all UMAMI’s Learning & Development programmes are effectively used.

Brand Excellence

· Ensure the quality of food provided is consistently maintained to ensure that the food prepared meets UMAMI’s quality, taste, and temperature standards. And its adherence to the Food and Safety legislation and all other related hygiene standards

· Monitors food quality control on a day-to-day basis, maintains all daily, weekly and monthly check sheets are signed

· Regularly inspect the back of house areas to inspect set-up, service, food quality, general maintenance, and cleanliness.

· Support the Head Chef in resolving promptly any shortcomings, either from food service or the back-of-house facilities, so that the team can improve the quality of the operation.

· Ensure all Health & Safety and Food Hygiene policies are adhered to, protecting employee and customer safety.

· Support the Head Chef in monitoring the kitchen’s production schedules and food safety.

· Monitor and ensure that the back-of-house operation follows company standards and complies with relevant laws and regulations.

· Ensures that the UMAMI’s Health and Safety standards are strictly followed, including the cleanliness of the Back-of-House, personal hygiene standards for all food handlers and quarterly Hygiene Audits.

· Support the Head Chef when conducting UMAMI’s kitchen brand standards audits to ensure that required standards are followed and implemented consistently.

Communication

· Support the Head Chef, ensuring the restaurant’s goals, targets and strategies are communicated effectively to all levels.

· Share information with the Kitchen team to create day-to-day operation awareness, any changes in policies and procedures or any other directives from the head Chef.

· When requested, attend restaurant meetings and review maintenance status, purchases and expenses, highlight achievements, problems and challenges, and specific training courses.

· Ensure smooth and effective communication between the back-of-house department and other departments.

· Greets and interacts with dining guests when appropriate.

Kitchen Operations

· Overall responsibility in the absence of the Head Chef for daily operation in the kitchen and the implementation of the company kitchen standard operating procedures.

· Support the head Chef in managing, training, and recruiting a brigade of chefs across the different sections.

· Provide standard recipes (with photographs) and ingredient list for daily operational needs to Chefs. Ensuring the necessary training takes place to elicit consistency.

· Order ingredients according to identified shortages.

Drives Business/Succession/Change

· Drive for achieving kitchen targets (budget and financial results) for the fiscal year.

· Ensure budgeted sales and profit margins of the restaurant are met or exceeded (monitor daily, weekly, monthly, quarterly, annually)

· Monitor and ensure the labour cost is well controlled and the labour Hospitality system is consistently utilised in the restaurant.

· Ensure the productivity of the restaurant meets UMAMI’s benchmark.

· Support the Head Chef in investigating and resolving any discrepancies around stock inventory issues.

· Ensure all members are adequately trained and that regular refresher training is managed and undertaken to ensure all staff can undertake their duties and can perform their duties without risk to the Company whilst maintaining the highest standards of service delivery and that all Company procedures are followed.

· Conduct Performance Reviews for all staff and address performance issues in their early stages to avoid corrective action, using Personal Development Plans and Performance Improvement Plans where appropriate.

· Support the Head Chef in conducting annual pay reviews on all direct reports.

· Ensure top talents in the kitchen are well-engaged, motivated and developed.

· Continually develops team, aiming that all roles are, when possible, filled internally and a succession line is in place.

· Monitor stock and delivery performance from managers and supervisors.

· Constantly look for ways to improve the Kitchen operations.

Job Type: Full-time

Pay: Up to £35,000.00 per year

Benefits:

• Discounted or free food

Supplemental pay types:

• Tips

Experience:

• Chef: 1 year (preferred)
• Cooking: 1 year (preferred)

Licence/Certification:

• Driving Licence (preferred)

Work Location: In person

Reference ID: SC000001
Expected start date: 20/05/2024