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Sous Chef

4 months ago

London, Greater London, United Kingdom Wild By Tart Full time

As a Sous Chef, you will be working alongside the Head Chef to oversee the smooth and efficient operation of the Restaurant Brigade and Kitchen.

This requires a demonstration of strong self-awareness, leadership, discipline, organization, and the willingness to learn and develop your skills alongside the wider Restaurant and Events teams.

You will also be responsible alongside the Head Chef for achieving monthly and yearly financial targets, menu development, workplace training, cost control, employee retention, and health & hygiene standards.


Key responsibilities:
Team Management
Assist in managing and maintaining a positive working environment between direct team members and other departments
Ensure all new team members have a full understanding of job roles and requirements
Mentor and develop line chefs on an on-going basis, while ensuring that appraisals are booked in every six months.
Manage and assist wider team of chefs and kitchen porters to maintain a clean and safe working environment

Team Development
Supervise, train and develop team members to establish quality assurance and consistency
Assist in developing new menu items, recipe costing, and maintaining the official recipe log for the team to consult
Provide input and feedback during team performance reviews and appraisals, and recruitment
Ensure a healthy working environment between front and back of house teams by communicating openly and frequently
Finance
Responsible for daily ordering, inventory control, and receiving daily deliveries
Perform monthly stocktake
Collaborate with Head Chef to maximize kitchen supplies, equipment, and food inventory

Kitchen

Operations
Conduct daily line checks for quality assurance and consistency
Manage and operate all line stations as required by business levels
Assist Head Chef and Directors in the creation and development of menus in accordance with Tarts ethos and seasonality.
Perform all due diligence requirements as required by health and safety laws
Direct and manage all line chefs in the absence of Head Chef
Quality assurance in food preparation, production, and portion control
Monitor and maintain kitchen equipment

Health and Safety

Maintain knowledge of Health and Safety and Food Hygiene legislation and ensure these standards are being met in the kitchen at all times.

Understand all fire, first aid and accident procedures
Provide a safe and secure environment for guests and team members at all times
Ensure all equipment, facilities and fixtures are operated and maintained in line with trained instructions
Maintain clean and tidy working areas to assist workflow and productivity
Guarantee proper food rotation and labeling

KPIs
Assist with adhering to GP Targets
Inventory, Yield & Waste Management
Supplier management
Assist the Head Chef with recipe costing & menu planning
Kitchen Cleaning, Maintenance & HACCP

What we offer:
Positive and nurturing work environment with forward thinking and supportive management
Flexible scheduling
Training and development; WSET, Watershed Management Training
50% discount in our restaurant
Cost price wine
Amazing staff meals
Daily staff drink after shift
Excellent local business discounts including yoga, pottery, skincare, meditation, gym, dentist
Staff events
Field trips

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