Sous Chef

Alongside the Head Chef, you will be responsible for overseeing the food and kitchen operations and will lead and inspire the kitchen and service teams with a culture that delivers an amazing guest experience.,

• In the absence of the Executive Chef you will lead and inspire the kitchen and service teams to deliver amazing guest experiences.
• Create original and great tasting seasonal food menus.
• Motivate the kitchen team to deliver a consistently high standard of food preparation and cooking.
• Hold regular inspirational product and skill focussed training sessions for the kitchen and service teams.
• Ensure the kitchens are compliant with Health & Safety regulations and to manage and uphold regular cleaning and kitchen maintenance schedules.
• Work closely with the Restaurant Manager and Executive Chef, marketing and events teams for the effective food operation throughout service and for all events at the bars and restaurants.
• Ensure that systems for stock management are adhered to and that stock levels are maintained in all kitchens with stock rotation taking place.
• Implement and maintain food wastage control within all kitchens.
• Promote the concept of the Avenue with passion and enthusiasm to all of the team.
• Have a sound working understanding of all costs and charges relating to food operations and ensuring food cost of sales and GP margins are maintained at budgeted levels.
• Control the operational excellence of a busy and demanding kitchen, ensuring the Standard Operating Procedures for the kitchens are fully understood and followed at all times.
• Help with all ordering, stock controls and standards of procedures.
• Be responsible for ensuring all kitchen equipment and machinery is in working order and all repairs are reported and monitored.