Junior Sous Chef

Job Summary 

A supervisory position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas off the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and team member satisfaction while maintaining the operating budget. 

Scope/Business Context 

• A Full Time/ Part Time position based a The Forest of Arden Hotel and Country Club 

• Number of Direct Reports – 3-6 

• Titles of Direct Reports – Chef de Partie 

Candidate Profile 

Experience and Education: 

• GCSE’s; 4 years’ experience in the culinary, food and beverage, or related professional area. 

OR 

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area. 

Skills and Knowledge: 

• Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment (e.g., grilling, sauteing, broiling, baking, using decorative food displays, following recipes) 

• Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. 

• Number Facility – The ability to add, subtract, multiple, or divide quickly and correctly. 

• Mathematics – Using mathematics to solve problems. 

• Reading Comprehension – Understanding written sentences and paragraphs in work related documents. 

• Writing – Communicating effectively in writing as appropriate for the needs of the audience. 

• Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences. 

• Originality – The ability to come up with unusual or clever ideas about products, services, or situations, or to develop creative ways to solve a problem. 

• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 

Management Competencies: 

• Adaptability – ability to effectively adjust to major changes in work tasks or the work environment. 

• Aligning Performance for Success – Skilled at focusing and guiding other in accomplishing work objectives. 

• Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment. 

• Building Trust – Ability to interact with others in an honest, fair, and respectful way; giving others confidence in ones intentions and those of the organisation. 

• Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. 

• Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs/ 

• High Work Standards  - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks. 

• Planning and Organising – Skilled at establishing courses of action for self and others to ensure work is completed efficiently. 

• Problem Solving/Decision Making  - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions. 

Work Activities 

• Demonstrating Leadership – Utilising interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 

• Exceeding Customer Expectations – Providing services that are above and beyond for customer satisfaction and retention. 

• Supervising Team Members – Supervising and managing team members. Managing all day-today operations. Understanding team member positions well enough to perform duties in team members absence. 

• Developing and Building Teams – Encouraging and building mutual trust, respect, and co-operation among team members. 

• Coaching and Developing Others – Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. 

• Managing Daily Operations of the Area or Department – Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. 

• Achieving/Exceeding Goals – Achieving and exceeding goals including performance goals, budget goals, team goals, etc. 

• Communicating with Supervisors, Peers, or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 

• Training and Teaching Others – Identifying the educational needs of others, developing formal education or training programmes or classes, and teaching or instructing others. 

• Modelling Appropriate Behaviours – Serving as a role model to demonstrate appropriate behaviours. 

• Making Decisions and Solving Problems – Analysing information and evaluating results to choose the best solution and solve problems. 

• Improving Service – improving service by communicating and assisting individuals to understand guests needs, providing guidance, feedback, and individual coaching when needed. 

• Thinking Creatively – Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. 

• Organising, Planning, and Prioritising Work – Developing specific goals and plans to prioritise, organise, and accomplish your work. 

• Maintaining Productivity Levels  - Ensuring and maintaining the productivity level of team members. 

Specific Duties 

• Sets a positive example for guest relations. 

• Maintains food handling and sanitation standards. 

• Maintains all Forest of Arden hotel Limited food/kitchen standards as per SOPs and LSOPs 

• Supervises daily shift operations. 

• Ensures all team members have proper supplies, equipment, and uniform. 

• Performs all duties of Culinary and related kitchen area team members in high demand times. 

• Supervises staffing levels to ensure that guest service, operation needs, and financial objectives are met. 

• Oversees production and preparation of culinary items. 

• Ensures completion of assigned duties. 

• Participates in the team member performance appraisal process, giving feedback as needed. 

• Ensures team members keep their work areas clen and sanitary. 

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. 

• Complies with loss prevention policies and procedures. 

• Strives to improve service performance. 

• Handles team member questions and concerns. 

• Reports malfunctions in department equipment. 

• Communicates performance expectations in accordance with job descriptions for each position. 

• Purchases appropriate supplies and manages food and supply inventories according to budget. 

• Handles guest problems and complaints seeking assistance from supervisor, as necessary. 

• Communicates areas in need of attention to staff and follows up to ensure follow through. 

• Empowers team members to provide excellent customer service within guidelines. 

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. 

• Participates in an on-going team member recognition programme. 

• Supports and assists with new menus, concepts and promotions for the Restaurant and Banquets. 

• Conducts training when appropriate. 

• Monitors team members progress towards meeting performance expectations. 

• Attends and participants in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). 

• Leads shifts while personally preparing food items and executing requests based on required specifications. 

• Prepares and cooks food of all types, either on a regular basis or for special guests or functions. 

• Supervises and co-ordinates activities of cooks and workers engaged in food preparation. 

• Checks the quality of raw and coked food products to ensure that standards are met. 

• Assists in determining how food should be presented and creates decorative food displays. 

Other 

• Performs other related tasks as assigned by management. 

• Complies with Forest of Arden Hotel Limited policies and procedures. 

• Working hours as required to do you job but normally not less than your contracted hours. 

• All Forest of Arden Hotel Limited policies on Cash, Key and all Controls are adhered to and followed consistently.