Senior Sous Chef

Petersham Nurseries Philosophy

 As a team we are always looking for ways to reduce our footprint,
protect the environment and give back to the communities we work alongside.
This approach is integral to how we operate and in turn we hope to demonstrate
to others that you can succeed as a business in a natural and environmentally
correct way.

• Championing and celebrating seasonality of produce
• Understanding sustainability issues that relate to the kitchen and
  ensuring that they are incorporated into daily routines (less fish, and only
  truly sustainable species, more creative vegetarian and vegan dishes etc)
• Working closely with our family farm to utilise farm to plate and
  nose to tail philosophy to its full potential
• Eradicating the use of single use plastic within our kitchens
• Minimising food waste, by preserving, composting, repurposing,
  staff food, and donating to community charities
• Nurturing the team, to maintain and train chefs so that the above
  becomes second nature and not an additional chore

Position Purpose

Support the Head Chef in leading our
passionate team of chefs delivering
menus that reflect Petersham Nurseries identity whilst managing and overseeing
all aspects of the kitchen operation.  Leading by example you will set the
standard and pace of the kitchen using effective communication to drive the
business forward. Developing and utilising effective systems and controls you
will ensure that food sales, margin and wastage targets are always met. With
your wealth of knowledge and experience you will inspire and motivate the team,
driving recruitment, training and rota management to achieve the highest
standards of food, exceeding customers’ expectations and therefore achieving
sales and profits.

Principal Accountabilities

Leadership

• Support and assist the Head Chef in the overall successful operation
  and organisation of the kitchen.
• Taking supervisory responsibility for recruitment, induction, training and rota management.
• Continuously developing and motivating the team, engendering a
  kitchen environment that is creative, nurturing and positive, that promotes
  learning and a passion for food and produce. This includes setting daily,
  weekly, monthly standards and goals and offering regular constructive feedback.
  
• Training and developing the team to ensure that they are following
  the correct recipes at all times and the product is made to specification.
• Maintain discipline within the team, leading by example, to ensure
  high standards are always upheld, monitoring the performance of the team and
  challenge poor performance/non-compliance to routines and raise any performance
  concerns to the Head Chef.

Product

• Understand Petersham Nurseries philosophy by demonstrating
  thorough knowledge of food and ingredients.
• Ensure all menu items are produced to a consistent high standard
  of quality and presentation, through training, nurturing and developing your
  team.
• Set daily production levels and guidelines for the section and
  delegate to the team.
• Ensure that all recipes are prepared to specification, including
  temperature, seasoning, flavour and presentation by conducting spot checks and
  make any corrections as required.
• Supervise stock levels and inform the Head Chef of any issues
• Planning and forecasting of stock and orders and assist the Head
  Chef with the ordering of stock
• Contribute to menu planning, tasting and weekly debriefs.
• Ensure wastage is minimised and recorded appropriately.

Process
& Policy

• Ensure that Health & Safety and Food Safety standards are
  adhered to and recommendations from Food Safety Audits carried out.
• Taking supervisory responsibility to ensure that all
  administration for the kitchen is completed according to all deadlines such as food
  hygiene records, wastage sheets, and cleanliness records - ensuring that the
  team are self-sufficient and accountable for these procedures.
• Understand and consider the importance of planning and forecasting
  by raising issues as required
• Ensuring the kitchen is properly stocked with the correct working
  equipment, regularly maintained, in good working order and complies with safety
  regulations.
• Raise any performance concerns to the Head Chef
• Alongside the Head Chef plan the workload for the upcoming week
  and delegate to the team

Profit

• Support Head Chef in achieving kitchen targets, maintaining food
  costs at an appropriate set level and delivering results in key operational
  areas, including managing and recording wastage.
• Overseeing and executing thorough monthly stock take, alongside
  daily stock takes and use the inventory system to help manage stock and par
  levels.
• Seek ways to control costs and find efficiencies in working
  practices, striving continually to create a kitchen of best practice.

Technical
Skill

• Using your experienced technical skill to ensure each recipe and
  dish is produced to reflect our high standard, using as many seasonal
  ingredients in the dishes as possible to ensure that the reputation of
  Petersham Nurseries Café as a unique restaurant delivering extraordinary food
  is maintained.

 We look forward to hearing from you.