Sous Chef Leader

4 days ago

Lincoln, Lincolnshire, United Kingdom leaf HOSPITALITY Full time
Sous Chef Leader Job Description

We offer a competitive salary range of $55,000 - $75,000 per year for this dynamic role at Doubletree by Hilton Lincoln.

About the Role:

The Junior Sous Chef plays a critical role in the culinary team, supporting the Head Chef and Executive Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This position requires a passion for cooking, strong organizational skills, and the ability to lead and motivate a team.

Key Responsibilities:
  • Food Preparation and Cooking:
    • Assist in the preparation and cooking of dishes according to established recipes and standards.
    • Ensure that all food is prepared to the highest standards of quality and presentation.
    • Maintain consistency in taste, portion size, and presentation of all dishes.
  • Kitchen Management:
    • Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity.
    • Delegate tasks to kitchen staff and ensure they are completed correctly and in a timely manner.
    • Assist in training new kitchen staff and ongoing staff development.
  • Quality Control:
    • Monitor food quality and freshness, ensuring compliance with health and safety regulations.
    • Conduct regular checks to ensure kitchen cleanliness and organization.
    • Address any issues related to food quality or kitchen operations promptly.
  • Menu Development:
    • Collaborate with the Sous Chef and Executive Chef in developing new recipes and menu items.
    • Provide input on seasonal and specialty menus, considering customer preferences and trends.
  • Inventory and Cost Management:
    • Assist in managing inventory levels, conducting regular stock checks, and placing orders as needed.
    • Ensure proper storage and rotation of ingredients to minimize waste.
    • Monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.
  • Health and Safety Compliance:
    • Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
    • Ensure that kitchen equipment is used safely and maintained properly.
    • Conduct routine inspections and implement corrective actions as necessary.
  • Customer Service:
    • Respond to customer feedback and special requests, ensuring a positive dining experience.
    • Maintain a customer-focused attitude and assist in resolving any issues promptly.

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