Sous Chef

**Company Description** Mecca is a leading operator of bingo clubs in the UK and our venues offer great-value food, drink and live entertainment. We aim to provide exciting gaming experiences for our customers in a safe and fun environment. We are so sure you will love it here that we insist anyone thinking about joining us can visit Mecca as a customer and ‘try out’ being a team member. In this way, you get a chance to appreciate the unique experience of working at Mecca. We know how valuable the right people are so once you have joined the team we want you to stay. We have a clear career path and great training to help you reach your potential and stay with us to build an exciting career in entertainment. **Job Description** **Summary** - A sous chef is an integral member of the kitchen team, supporting the kitchen manager with the day to day running of the kitchen, encompassing all aspects associated with the team, customer, standards, and financial elements of our business. - In the absence of the head chef, it is an expectation that the sous chef steps up and relishes the responsibility to ensure the kitchen runs smoothly in his/her absence. **Operational** - Oversee all food production and service in the kitchen, taking a proactive approach to cooking, plating, and sending cuisine when on shift - Plan production in a way that maximises labour efficiency and minimises wastage - Maintain exacting brand standards in the production and service of food - Oversee the maintenance and upkeep of the kitchen, with equipment always being in good, safe working order and the environment being kept in a clean, hygienic manner - Manage all food ordering, stock holding and par levels in venue as and when required in the absence of the head chef - Lead daily pre-service team briefings both in the kitchen and with the FOH team and operations manager in the absence of the head chef **Customer** - Provide a prompt, high quality and consistent level of food and service to customers always - Reflect and act upon any customer feedback in a constructive manner - Distil a sense of customer advocacy into the kitchen team, leading a culture focussed on always delivering exceptional customer experience - Support junior team members and from both kitchen and front of so the exacting standards expected are understood, and take action to maintain standards and improve capabilities where necessary **Financial** - Support the kitchen manager to deliver on key financial targets including income, stock control and labour to contribute towards a positive GP performance - Foster a culture within the team to where financial controls and processes are second nature and embedded within the daily routine - Teach and support team members in their impact on and responsibility to the delivery of those targets, communicating performance via periodic updates and clear KPIs - Use the systems available, such as EPOS, to proactively manage key metrics and inform decision making - Manage the correct recording and inputting of accurate monthly stock on hand in as and when required to undertake the task - Perform high value line checks each week and act accordingly to any wastage or variances - Attend weekly and monthly finance meeting with the operations managers and wider management team when required - Deliver any addition financial KPIs that may be communicated **People** - In the absence of the kitchen manager, play a key role in the venue leadership team, representing the F&B operation at management meetings, leading F&B team meetings in conjunction with the operations manager and hosting regular kitchen meetings and forums - Work closely with the general manager and operations managers in the planning of efficient resource requirements as and when required - Act as a kitchen team advocate always, supporting the teams professional, development and welfare needs - Build clear delegation of authority in the kitchen, so when not on shift organisation, standards and performance are consistent - Behave in a calm, always organised and appropriate manner with team members and management from across all venue functions **External** - Engage with the wider culinary community within Rank, through workshops, training, networking, and forum channels **Safety** - Ensure storage and dating/stock rotation is in line with company procedures and policies. - Be an advocate of health and safety and food safety in the venue - Own all food safety and health and safety related activities within your area of responsibility **Actively engage and train the venue teams in food safety and health and safety** - Lead a ‘zero harm’ culture, and have a ‘never turn your back on a hazard’ mentality - Take full responsibility for allergen management from a food perspective, always working with the Rank allergen management framework - Attend periodic food safety and health and safety meetings and training sessions as and when required **Stakeholder** - Support and deploy any initiatives by the Rank group as part of the Transformation program - Understand, communicate, and deliver the Rank Group strategy **Generic responsibilities** - Work to uphold the three licensing objectives that Rank is committed to - Work to the Rank STARS values always - Positively engage with team members and colleagues across all departments - Understand and promote Rank codes of conduct - Any additional duties that may be requested by the business **Qualifications** **Essential** - Able to treat others how they would like to be treated - Knows what good looks like in relation to food and drink quality - Maintains a positive can-do attitude when the pressure is onBrings fresh ideas to a simple algorithm, Great hospitality + hot food + cold drinks = happy customers