Senior Sous Chef

Senior Sous Chef
Job Description and Person Specification
DEPARTMENT Culinary
POSITION Senior Sous Chef
GRADE D
REPORTS TO Head Chef
Note:
This job description in no way states or implies that thoseduties listed below are the only ones to be performed by the employee occupyingthis position. Employees will berequired to perform any other job-related duties assigned by their relevantManager.
POSITION OVERVIEW
Responsible for supporting all areas of the Kitchens, ensuring food served will be of the highest standards, motivating team members to ensure the ultimate guest satisfaction. Supporting the Executive Head Chef / Executive Chef to achieve Goals.
GENERAL
Responsible for helping to maintain a customer-focused culture which support the values expressed in the Celtic Collection Ambition and the Collections business goals of profitability and service quality.
Establishes and maintain effective and positive relationships within the team as well as other departments.
Complies with the Celtic Collection's Health and safety, Hygiene policies as well as all other resort policies and procedures.
Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible.
To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs.
To perform related duties and special assignments as and when required.
JOB FUNCTIONS
Communication
Responsible for communication through effective writing, speaking and listening skills.To encourage employees to actively participate in our progress through decision making and ideas.
Responsible for regular dissemination of information which is to encompass organisational and individual activities.
Budgets
Supports the Department Manager in setting monthly, quarterly and annual budgets.
Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these.
Standards
Supports the setting, maintenance and understanding of standards expected for the Department and is responsible for the enforcement of these standards within the operations.
Controls
Supports the Department Manager in the setting of controls, and maintains an understanding of the controls in place, that monitor performance of the Department.
Responsible for gathering required results of the controls and reporting these back to the Department Manager.
Structure
Maintains an understanding and respect for the organisational structure and supports the staff within each position as defined in their Job Description.
Responsible for enforcing the duties and responsibilities within your supervision inside of the Department organisational structure.
Team
Responsible for initiating disciplinary proceedings where team members do not conform to the standards required by the Job Description, Standard Operating Procedures and Celtic Collections requirements as defined in the Staff Handbook.
Responsible for the welfare and wellbeing of all departmental employees, promoting the professional career development of the team.
Responsible for ensuring that all staff appraisals are conducted routinely and effectively for all employees within the department(s) and that the results are actioned where required to ensure a personal development plan is set and maintained for each member of the team in the department.
Delivery
Responsible for ensuring all equipment, tools and supplies are available and maintain relationships with the suppliers of the equipment, tools and supplies.
Responsible for the maintenance, security, computer systems, cleanliness and appearance of the department(s), both front and back of house.
Responsible for delivering the product in accordance with set standards, exceeding the internal/external customer expectations.
Is responsible for helping to maintain a customer-focused culture which supports the values expressed on the Celtic Collection's Mission Statement and the Resort's business goals.
Ensures that the training of employees in his / her Department conforms to Celtic Collections training standards by:
identifying training needs in relation to the business;
formulating relevant and realistic six-month plans for the Department;
designing training sessions to meet established priorities;
ensuring an up-to-date and efficient training administration system is maintained;
assessing the performance of employees and evaluating the results of training programmes;
Establishes and maintains effective and positive relationships with his/her own team as well as with other departments.
Complies with Celtic Collections Health, Fire and Safety and Hygiene policies as well as all other Hotel / Resort policies and procedures.
Attends all meetings as scheduled and as per request.
If required is ordering all food items from outside companies, using the Kitchen Purchasing system.
Ensures that all food items that are purchased via the Kitchen Purchasing system and are received and checked against the invoice and logged in the Kitchen Purchasing system, then stored in the correct manner.
Ensures that all kitchens are clean at any given time.
Coordinated with the Stewarding Department for all cleaning requirements.
Ensures that all banqueting and restaurant requirements are dealt with in an orderly and fast manner.
Ensures that all equipment is looked after and any faults are reported to the Maintenance Department.
Makes sure that all stock is labelled and rotated.
Liaises with the Restaurant Manager / Banqueting Manager on a daily basis for an efficient service.
Deals with all complaints swiftly and efficiently and logs all in the hand over book.
Liaises with the Executive Head Chef / Executive Chef / Head Chef or his designated assistant for any other requirements.
Ensures that resources are used effectively, minimising waste to protect our environment and to reduce costs.
Performs related duties and special assignments as and when required.
Training
Responsible for maintaining and achieving training standards in conjunction with the executive Head Chef / Executive Chef / Head Chef.
Responsible for the welfare and well being of all departmental team members, promoting the professional career development of every team member.
Leadership
Responsible for the leadership of the team and individuals including frequent periods of internal/external customer contact to attain feedback on individual and departmental performance. You will also be responsible for internal/external complaint handling, for feeding back information to employees in a positive and constructive way. Also, providing solutions.
Responsible for communicating the overall Hotel / Resort and departmental goals and objectives and ensuring all employees are motivated to achieving these.
Team Building
Responsible for the development of individuals, whilst promoting the importance of team work, contributing to team building sessions both within and outside the resort.
Checking
Responsible for gathering information as required by the appropriate controls in place to determine achievement of key performance indicators.These controls include customer feedback, employee feedback, management feedback and any other as required.
Evaluation
Assisting the Executive Head Chef / Executive Chef / Head Chef in compiling periodic reports based on the checking process.
Responsible for analysing the information and applying management skills to determine outcomes, documenting these outcomes in the Hotel / Resort and communicating with the Department Head.
Innovation
Responsible for taking the results of the evaluation and implementing changes to ensure continuous innovations and improvements are made within the department.
Responsible for implementing these changes, communicating the changes as required, following up on the changes ensuring all controls and checking processes are in place to evaluate the success of the changes made and reporting on the success of the changes made to the Department Head.

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