Sous Chef vacancy available at The White Lion, Aldeburgh
White Lion Hotel
Market Cross Place
Aldeburgh
Suffolk
IP15 5BJ
The White Lion are looking for an experienced Chef to join their kitchen team as a Sous Chef.
Working with the Hotel Folk means you'll have 179 days off a year, with a flexible schedule of four days on and three days off. This innovative approach gives you more time to spend with your family, pursue your passions , and enjoy the activities you love outside of work. We believe in creating a work environment that not only supports your professional growth but also your personal wellbeing. We understand the importance of work-life balance, and that's why we offer a unique structure that sets us apart in the industry.
Starting salary of £28,000pa with the opportunity to increase to £30,000pa after probation period.
Overall Job Purpose:
To deputise for the Head Chef. To support the Head Chef in managing and motivating the kitchen team. Applicant must hold a L2 food safety certificate, L3 would be preferable but course can be provided.
Main Responsibilities:
Management:
• Assist the Head Chef to plan and deliver balanced menus that are offer interest, quality and consistency.
• Produce food that is of consistently high standard
• Put forward ideas and suggestions for new menus
• Supervise the work of the other chefs and kitchen porters.
• Take part in the induction and on-going training of all kitchen staff.
• Be involved in staff recruitment, appraisal and performance management.
• Report any current or potential staffing/employment issues as soon as possible.
• Carry out all required checks and controls eg: temperature checks, food storage and stock rotation,
stock control, cleaning.
• Store food and cleaning materials correctly.
Customer Focus:
• Work closely with the team to deliver the highest possible standard of service to guests. Be aware of any special or dietary requests.
• Promote the “customer first” culture within the team.
• Respond to guest and customer requests courteously and efficiently at all times.
• Help, support and encourage team members wherever necessary and possible.
• Work closely with other departments to deliver the highest possible standards of service.
Administration:
• Help to ensure that all procedures are recorded and kept up-to-date
• Ordering on cost and quality, consistent on a daily basis to ensure financial performance and control.
• Take part in stocktaking. In the absence of the Head Chef ensure that stocktakes are carried out on time.
• Make a positive contribution to the success of the team eg: suggest improvements, initiatives,
opportunities to reduce wastage etc.
• Help to ensure that the other team members adhere to all fire, health, safety and hygiene standards
and procedures.
Key Performance Measures:
• Budgeted restaurant food revenues
• Food margins
• Guest comments/feedback
• Employee retention
Special Requirements:
• Impeccable personal presentation.
• Attend management and training meetings
• Keep own knowledge and skills up-to-date
• Wear a uniform
• Be able to work flexibly – working shifts, weekends and bank holidays
• Be willing to cover in other hotels within the group
The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which
are not listed in this job description, but which are commensurate with the post.
If you think you would be well suited to this role, please email your CV to careers@thehotelfolk.co.uk and include the job role that you are applying for in the subject box.
