Sous Chef at The Bow

The Sous Chef understands their role as an ambassador for Rothschild Waddesdon
Ltd and the wider Waddesdon estate and displays pride in our products, services, and
delivery of exceptional customer service, maintaining the high standards of food
service in keeping with Waddesdon Manor's reputation. Duties will include leading
the kitchen team in the Head Chef's absence, guiding, motivating and supervising our
junior kitchen staff during food preparation, and assisting the Head Chef in the
design, testing and implementation of the food menu.

You will understand the importance to maintain hygiene regulations, complying with
the EHO standards.

We strive to be kind to colleagues and visitors creating and efficient, flexible and

happy working environment, fostering individual commitment, enthusiasm and

confidence., Food Preparation
Under the direction of the Head Chef the Sous Chef should:

• Know that all food served is of the highest possible standard.



• In conjunction with the Head Chef, select, cost and price monthly seasonal


menus, and menus for special events as directed.


• Take full responsibility for the preparation and serving of these menus. This


would involve concentrating on home production of foods, the control of
portions and minimisation of waste, and achieving the gross profit percentage
set by the General Manager.

• Purchase food and materials from approved suppliers ensuring their quality at


all times.

• Assist the Head Chef with the monthly food stocktake.



• Assessments can be made from feedback: from the Head Chef and General


Manager, from achievement of financial targets (profit margin, spend per
head, etc), and by judging customer satisfaction.

Staff/Personnel


• Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a


work environment that fosters individual commitment, enthusiasm and
confidence. By example encouraging teamwork and collaborative action whilst
emphasising the importance of individual responsibility and accountability.

Hygiene


• The Sous Chef should lead by example in "cleaning as you go". All parts of the


kitchens must be systematically cleaned, according to the schedule, and all
aspects of hygiene regulations must be complied with at all times.

Equipment/Maintenance


• The Sous Chef should oversee the use and maintenance of all equipment,


notifying the Head Chef of all breakages and equipment failures.

• Staff should be trained in the use of equipment, especially potentially


dangerous equipment, and shown how to look after it so that nothing is abused,
life is prolonged, and expenditure saved.

Finance/Administration
The Sous Chef has responsibilities for assisting the Head Chef to:


• Secure any stock, equipment and premises of the kitchens.



• Ensure that every effort is made to achieve budgeted sales and operating


expenditure budgets.

• Comply with the financial procedures and complete returns as instructed from


time to time by the Accounts Department or the General Manager.

• Record as necessary and as directed by the General Manager any HACCPS data,


or other, to the satisfaction of the General Manager and the EHO

These duties are not exhaustive and additional duties can be requested by the

management team on an ad hoc basis.


• Culinary Expertise: A passion for food and cooking, coupled with professional


experience in a similar role. Experience in a fine dining or AA Rosette
environment is highly desirable.

• Attention to Detail: Strong attention to detail, ensuring precision in food


preparation, plating, and presentation.

• Leadership Skills: Ability to lead and inspire a team, fostering a positive and


collaborative work environment while maintaining high standards.

• Time Management: Excellent organizational skills, ability to multitask, and


work effectively under pressure to meet deadlines without compromising
quality.

• Creativity: A creative approach to culinary arts, with an eagerness to


contribute innovative ideas to menu development and presentation.

• Flexibility: Willingness to work in a dynamic, fast-paced environment with


varying schedules, including weekends and holidays.

• Qualifications: A culinary degree or relevant culinary qualifications are


preferred but not mandatory. Equivalent professional experience will be
considered.

• Knowledge: Familiarity with current food trends, techniques, and an


understanding of seasonal ingredients.

• Must have right to work in the UK
  
  The Bow is a newly renovated Grade II listed pub set to open in September/October 2024


in Waddesdon. We are looking to appoint key roles now in order to invest time in

training and preparation for this exciting new opening in the village. A sister venture

to the well-established Five Arrows Hotel, The Bow will provide another opportunity

for dining and entertaining for locals and visitors to Waddesdon Manor.

Waddesdon Manor is a Rothschild House and Gardens set in the Buckinghamshire

countryside just outside Aylesbury. It was created for Baron Ferdinand de Rothschild

in the 1870s. Now owned by the National Trust but managed by a family trust (the

Rothschild Foundation), it remains the epitome of 'Rothschild style'.

Contract: Permanent, Full-time

Salary: £33,000 per annum plus a share of the discretionary service

charge

Hours: 48 hours per week, on a four day rota to include weekends,

evenings and split shifts (exclusive of breaks). The working
pattern may sometimes change due to business needs. To
help meet our operational need and customers' expectations
you may be required to work additional hours occasionally.
Reasonable notice of any requirements will be given, and TOIL
will be provided.

Holiday: 33 days a year (including public holidays).
Rising to 36 days on completion of three full years' continuous

service (including public holidays).
Rising to 38 days after five full years' continuous service

(including public holidays), and rising to 40 days after ten
years' continuous service (including public holidays).

Benefits:

• An accommodation option may be available on site at a subsidised staff rate


for services of £70 pw on successful completion of probation.

• Relocation Allowance - dependant on meeting policy criteria.



• Rental Deposit Loan Scheme.



• 50% Discount in Food 2 Go Catering, 20% in the Manor restaurant, Wine Shop


& Retail Shop. 20% off food and drink at The Five Arrows and The Bow.

• Wellbeing support and a focus on staff engagement. Access to free 1:1


counselling.

• National Trust Staff Card which entitles free entry for two people at all NT


properties and discount in their shops and restaurants.

• Matched company pension scheme up to 10% of salary.