Sous Chef

• As Sous Chef you will ensure the efficient running of the catering department and income generating initiatives (catering trailer and external bookings) to the specified standard.
• You will be responsible for supporting the Catering Lead in daily operations including leading the team
• Step up responsibilities in the absence of the Catering Lead, and deputising the role in full
• The role will vary on depending on the nature of the business and income generating initiatives - patient meals will always be the focal point
• Create and update the team's monthly rota's and input annual leave when requested
• Managing stock and plan menus using seasonal produce reducing carbon footprint and work to budgets and financial targets
• Fully compliant in Hygiene, food quality, nutrition, safety and patient welfare
• You'll have a hands on role and be involved with the day to day running of the daily food production operation

• Evidence of experience in a similar role
• Carry out cooking and catering duties in accordance with the Hygiene standards
• Ensure that all food is provided at the correct time and to the standard specified by the catering manager.
• Deputise when required in the catering manager's absence and ensure that an efficient, quality service is delivered.
• Ensure that the standards agreed with the catering manager are upheld and staff are trained to issue a consistent portion size and quality for all meal choices
• Ensure that functions and diary entries are updated when required and accurate to reflect functions and training etc.
• Ensure that the FSMS is correctly completed in good / real time to ensure an accurate HACCP trial.
• Ensure that the agreed systematic opening and closing of the kitchen is done and recorded as per instruction.
• Display a positive approach to service users, staff and visitors to ensure an excellent customer service experience.
• Ensure the preparation, cooking, serving and despatch of all types of main meals
• Are to the agreed high standard as demonstrated by the catering manager.
• Ensure the preparation of light snacks, sandwiches, light meals, salads and beverages are carried out to the agreed high standard as demonstrated by the catering manager.
• Ensure high standards of cleanliness and hygiene are practiced in all catering areas at all times.
• Report any defective or hazardous items / equipment to the catering manager or Facilities manager in his absence.
• Be- aware of the role of volunteers and the constraints on their role.
• Deputise in the absence of the catering manager when required.
• Maintain the records of meals served and of the quality of food used and temperatures of the food offered and served.
• Ability to work effectively as a team, offering encouragement, motivation and support, with the initiative to work alone when required.
• Flexible approach and availability - flexibility in the working days, hours will be required.
• City Guilds 7061 / 7062 Catering and Hospitality.
• Or
• NVQ 2 Catering and Hospitality
• Level 2 food Hygiene.
• Level 2 HACCP.
• Full UK driving licence.

• Free Parking

Juice Personnel