Sous Chef

To join our family, we don't expect you to go to crazy lengths, just show that you're brimming with passion Big Easy Bar-B-Q adventure began in 199 1 and our journey is still going strong. our positive vibes and service comes straight from the heart. We're searching for the very best Chefs to join our kitchen team to prepare our delicious food and help bring the 'feel good vibes' to our guests. The Sous Chef Role To translate the concept and ideals of Big Easy into a successfully operating restaurant & kitchen. To assume overall responsibility for the smooth running of the kitchen and the implementation, evolution and ongoing improvement of standards and profitability. To achieve the highest food standards in order to exceed both customer and staff expectations. To act as role model for staff and ambassador for Big Easy, reflecting its unique culture, positive attitude and excellent standards at all times Key Responsibilities Brand knowledge: In depth knowledge of company’s history In depth knowledge of service standards including steps of service Explicit drinks and food menu knowledge Deliverables: To demonstrate the Big Easy ideal by ensuring the kitchen set up, running and closedown consistently meets the required high standards To ensure pre-shift team meetings are attended by staff on every shift and that staff are motivated and clear on shift requirements / responsibilities, as a result To lead by example, ensuring that all kitchen staff are proactive, organized, ready for service To ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with staff. To identify and resolve any issues proactively on that shift , handling the matter in a manner which fits the Big Easy culture. To recruit kitchen staff and to train and inspire them, liaising with the recruitment consultant / Executive Chef. To ensure all kitchen staff are trained, developed and encouraged according to their needs & potential and in line with the culture of Big Easy liaising with the Talent Manager/ Executive. To appraise kitchen staff on a quarterly basis and set realistic objectives To hold overall responsibility for staffing levels, keeping them in line with business trends whilst maintaining the highest standards of performance & quality To maximise all sales opportunities within the business, delivering agreed sales and volume targets To gain a full understanding of the profit and loss account To ensure budgeted profit is achieved through training, communication & control with regard to: Employment costs Food gross profit To prepare and deliver accurate sales and employment forecasting To record and report accurate figures within set timescales To have a full understanding of all Big Easy benchmark standards and communicate these at every opportunity; also at daily pre shift meetings and regular departmental / staff meetings. To actively promote a culture of challenge, incentive and reward, running regular schemes for staff and monitoring results To be accessible for communication from kitchen staff at all levels, welcoming and encouraging their ideas and contribution To promote an inclusive and sociable environment, liaising with the General Manager and using staff boards, news letters, team outings and information sharing to develop this To ensure kitchen hygiene meets Big Easy standards and the requirements of the Food Hygiene in liaison with the Exec Chef To ensure all kitchen staff are trained to the required level of competence in Basic Food Hygiene, COSHH & HACCP. To ensure the weekly hygiene check is completed and action planned To ensure any areas of non compliance are addressed To work with the General Manager to ensure that the restaurant is safe and operating within the legal and company requirements of: Fire Health and Safety Licensing Laws Environmental Health Employment Law, including disciplinary & grievance procedures To facilitate the delivery of the required training to meet legal requirements Knowledge: You are a dynamic Sous Chef who is service inspired and volume savvy. You have experience of running the kitchen within a busy, high turnover restaurant and understand the importance of meeting targets. Kitchen volume management is an area that you have substantial experience in. You are able to hit the balance between the demands of the business and exceeding expectations on quality. As Sous Chef you will ensure that the values-based culture of excellence, team-work and of exceeding expectations is “lived” at all times. You are totally committed to achieving the standards required within Big Easy. You insist upon and inspire a “no compromise” attitude to poor performance and are confident in upholding and implementing consistently high standards. You are a natural leader – self motivated and possessing enthusiasm and a genuine passion for food. You have excellent knowledge of kitchen operations including health and safety regulations, (you hold an intermediate / advanced food hygiene certificate), food safety auditing systems and employment law. You are able to influence performance in every area of the kitchen, managing with consistency, but also keen to learn, evolve and try new ideas that fit within the ethos of Big Easy. You have a positive attitude and are able to proactively manage staff, adapting your approach to suit both busy and quiet times. You work intelligently under pressure and lead by example, always ready with a hands on approach where necessary. You have an aptitude for staff training and enjoy coaching. You are able to follow a structured training program and also illustrate by example, with enthusiasm. You are keen to recognise and reward excellent performance. You spot potential and have the desire to encourage and develop team members who demonstrate ability and outstanding attitude. You understand the levels of diplomacy, consistency and flexibility required to manage a busy kitchen and it‘s staff. You are a positive communicator, keen to maintain a friendly and mutually helpful relationship between kitchen and front of house staff. You have experience of working with food stock management systems and are IT literate. KPI’s: You will know that you are successful in your role if you achieve the following: Mystery Diner & positive feedback from guests in relation to food Good Food Alert Scores Waste and labour within agreed targets Positively impact stock levels Follow the opening & closing procedures 100% Staff turnover All BOH staff properly trained according to Food standards and H&S This job was originally posted as www.caterer.com/job/89830833