A neighbourhood restaurant in Manchester is on the lookout for the best in hospitality to join our team.ROLEThe role of the Sous Chef is to be fully competent in each area detailed below, in the absence of the Head Chef, whilst financially managing / health and safety and controlling the business.OVERVIEW OF RESPONSIBILITIES AND DUTIESPRODUCT QUALITY and CONTROL:To ensure consistency, timings, presentation and quality are delivered at all timesDemonstrating full commitment to menu knowledge and 100% focus on achieving all Company requirementsTo ensure that the kitchen opens, operates and closes to the required standardsCommitment to standards of presentation of staff and siteEnsuring stock rotation and par level management and to maintain a fresh approach to product offering.Receiving of goodsEffective pass management, prep controls line checks and tastingsTo ensure the adherence to all daily/weekly cleaning schedules.CREATIVE DEVELOPMENT:Attendance and participation in staff brief to ensure 100% focus on product and service quality.HUMAN RESOURCES, RECRUITMENT, TRAINING AND RETENTION:To be responsive to all training provided and to attend all relevant training sessionsTo act as a role model to all new employees, by showing a positive approach to team spirit through support and positive communicationStaff appraisals, training and development plans and team buildingStaffing levels including costed rotas, holiday management and productivity managementTo attend management and department meetings when requiredTo comply with all legal and good practice in relation to staff grievance and disciplinary situationsTo work with the Head Chef, Restaurant Manager and the People Department in relation to all employee welfare issuesTECHNICAL SKILLS AND LEGAL COMPLIANCETo comply to Health and Safety including legally required training/risk assessment adherence and equipment maintenance (internal and external)To adhere to all company rules. Regulations and proceduresTo communicate potential problems to the Head Chef or Restaurant Manager and to take a pro-active approach to their resolutionTo play an active part in Kitchen cleanliness, Food Safety and Food Hygiene.FINANCIALOrdering, receiving, storing, controlling and counting of all food stocksAdministration of all stocks including invoice collection, price checking and date entry of stockCost of sales analysis.Job Type: Full-timeWork Location: In person

TPBN1_UKCT