The overall responsibility of the Sous Chef at Charlies at the Towers is to support the Head Chef and work effectively with the kitchen team to deliver outstanding culinary standards with passion and creativity. The core aim of our kitchen team is to deliver a positive dining experience for our guests, while at all times maintaining the highest food and safety standards. Key Deliverables and Responsibilities including(but not limited to): Day to Day Operational: To report for work in a timely manner, fit, healthy and capable of carrying out your duties. The code of practice in our kitchen requires chefs to be free from the influence of alcohol or drugs, fully alert and capable of carrying out their role. Any cause for concern in this regard will lead to disciplinary action up to and including dismissal To carry out your job responsibilities with a positive attitude, showing good knowledge and proficiency, demonstrating your ability to be organised and structured, prioritise and achieve objectives within acceptable timeframe To ensure that you maintain the highest levels of personal and operational hygiene when on duty, wear the correct uniform and any PPE provided, wash hands regularly, preventing cross contamination and deploy a clean as you go ethos To regularly communicate with the Front of House Team regarding guest numbers, staffing levels, proposed initiatives, matters of concern etc. and to do so in a respectful manner underpinned by a collaborative teamwork approach To take the lead role in the kitchen in the absence of the Head Chef, effectively managing the team and product levels whilst at all times ensuring the food leaving the kitchen is prepared and presented to the highest standards Food & Safety Standards & Procedures Become fully familiar with the Safety Manual Guidance and the Standard Operating Procedures of the kitchen and the operational needs of the business and ensure they are implemented consistently when on duty Adhere to all food safety, food hygiene and HACCP regulations and necessary paperwork completion Ensure junior chefs and kitchen employees are adhering to kitchen rules and deployed effectively to maximise kitchen output Participate in regular deep cleaning routines, ensure that all kitchen areas are left clean and tidy at the end of each shift and a concise handover including prep lists, specials for coming day and orders due to arrive, roster changes and bookings are provided to the next team on duty Attend training sessions and meetings as required and undertake the necessary online HACCP and Allergen training as a minimum Proactively upskill, remain conversant with food trends and develop associated skills through relevant available in-person or online training avenues Exercise vigilance with regard to fire and safety hazards in the kitchen and to take preventative measures to minimise risk/injury Menu delivery and Guest Experience Be familiar with all dishes/menus available e.g., follow all standardised recipes, how they are made and presented and adhere to the agreed recipe and presentation standards of dishes to consistently deliver meals to the required standards in a timely manner and to minimise complaints Support and actively work with the Head Chef to oversee menu and food offerings and to work proactively to enhance the guest experience with well-considered menus options delivered with pride and creativity Provide customers with the highest level of care and attention and where possible, anticipate/plan for potential preferences in dietary requirements etc in order to enable efficient delivery and exceed guest expectations Cost Management Actively assist in achieving budgets and cost effectiveness and minimise waste in all aspects of kitchen activity. This should be further supported by full compliance with effective recycling procedures Assist as necessary in training/inducting junior team members including kitchen porters so that they carry out their roles effectively Effectively order stock at the appropriate levels for quiet/busy periods as set out by the Head Chef. This includes following suggested par levels, checking quality and ensuring stock is rotated on delivery Familiarise yourself with preventative maintenance schedules for equipment and use equipment correctly, reporting faults in equipment, fixtures and fittings to the Head Chef without delay to ensure that necessary inspections/repairs are scheduled in a timely manner Dignity in the Workplace & Contractual Commitments Treating workplace colleagues and guests with respect and dignity is an essential component of this position. Skillset Required: 1. Minimum 2 years experience in a Senior or Sous Chef role 2. Current Culinary Arts/Chef Qualification 3. Experience of multi-tasking in a busy kitchen 4. Self motivated with good organisational skills 5. Cost conscious with good menu planning experience 6. Capable of leading a team 7. Punctual and reliable with excellent work references The suitable applicant after completion of the recruitment process will be offered an attractive salary package in reward for hard work and commitment to the development of the business.