Sous chef

7 days ago

St Andrews, United Kingdom St Andrews Links Full time

St Andrews Links is a world‑renowned organisation, proudly known as the Home of Golf. Our seven exceptional golf courses – including the iconic Old Course – are at the heart of our operations and global reputation. Over the years, we have grown and diversified to become much more than just a golf destination, offering unforgettable experiences for every golfer who visits. If you love golf there’s no better place to work, however we don’t need you to be a golfer, we simply need you to be brilliant at what you do and appreciate the game.We are currently looking for a Sous Chef to join the team on a permanent basis to provide an efficient food and beverage service, ensuring our customers and colleagues always experience quality interactions and service through our values‑led approach. This is an exciting opportunity to contribute to the consistent delivery of exceptional dining experiences while being part of a dedicated and passionate team.Key Duties and ResponsibilitiesTo deputise in the absence of the Head Chef, maintaining standards and procedures within the kitchen side of the operationTo observe and control the preparation and cooking of food for the day‑to‑day food operations and for events.To manage and monitor the provision of food ensuring that quality standards are maintained to set SOPTo assist with food purchasing, ensuring that quality standards are maintained and costs controlled using agreed processes and suppliersTo operate an online purchasing system (TEVALIS) and have a good understanding of Microsoft TeamsTo manage and monitor food hygiene regulations, ensuring compliance and that accurate records of this compliance are maintained, and where applicable, displayed.To ensure Health and Safety regulations are adhered to at all times and where breaches occur put in place action plans to correctTo contribute to the development and pricing of menus to achieve the agreed gross margin, for both day‑to‑day operations and events.To ensure that menu deadlines are adhered to, and thought is given to menu style, content, sustainability, seasonality, and most importantly appearance and tasteTo inspire chefs in your brigade by leading by exampleTo monitor stock, ensuring detailed records are maintained and that wastage is minimised.To assist with producing and managing the team’s costed rotas using the costing modelTo support, train and develop the teamUndertake any other duties as requested #J-18808-Ljbffr

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