Blue Smoke on the Bay Sous Chef (Low Wood Bay) [BSSC/LWB/FT]

Posted Date

19 Jul 2017

Location

Blue Smoke on the Bay

Department

Blue Smoke Kitchen

Function

Operations

Type

Full Time

Positions

1

The Role 

We are looking for the right applicant to support the Head Chef in the launch of this exciting New Restaurant concept!

Based around a 14ft Charcoa grill, the first of its kind in the North of England, this role has an exciting opportunity to be fundamental in the senior team, supporting the head Chef to open a kitchen, build the brigade and launch Blue Smoke on the Bay.  

This is a full time position working 5 days over 7, including evenings and weekends on a shared shift pattern.

Do you think you could take responsibility when required for a dynamic new Blue Smoke brigade who will be fun, friendly, inspiring and more so love what they do...their main aim of ensuring every guest has a memorable and unique experience and has enjoyed stand out hospitality? If you answered yes, then we want to hear from you.

Attributes/Experience;
Previous experience as a Sous Chef in 100 cover bustling restaurant with a fast pace with exceptional standards is absolutely essential. You will show excellent people management skills and the ability to demonstrative innovation & drive, exercise excellent decision making qualities & be totally hospitality driven. You must have excellent communication skills and be capable of managing a variety of task for yourself and others. 

What we look for 

  • A passion for hospitality
  • Knowledge of budgets, stock controls, accounting systems and wage controls.
  • Knowledge of menu costing systems.  
  • A strong background in menu writing and menu training.
  • Proven knowledge of Food management safety systems.
  • Up to date knowledge on all allergen details, laws and law enforcements.
  • Experience of staff management, recruitment, training and development.
  • Flexibility and have the facility to work shifts.
  • Track record of delivering results through your people,
  • Attention to the smallest details

What's in it for you?

  • Complimentary Health Club Membership and Family Health Club Membership (t & c's apply)
  • The opportunity to be part of the newest world class resort in one of the most beautiful destinations with an exciting new restaurant concept.
  • Stylish, modern uniform 
  • Complimentary meals whilst on duty
  • Discounted room nights across all English Lakes Hotels Resorts & Venues
  • Discounts on food and beverages across all English Lakes Restaurants
  • English Lakes Gift Vouchers and awards lunch presentation for each year of service

About the Company

The English Lakes Hotels group, is a well-established family owned business operating five individually styled hotels, and leisure facilities across the Lake District and North Lancashire.

This dynamic hospitality group offers our leisure and corporate guests an extensive range of experiences. The astounding locations, high quality service, and unique feel of each property, make the English Lakes Hotels Group a popular year round destination for guests and team members alike, attracting many people from across the globe.

Interested?

All applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of our standard recruitment process.

We are happy to receive your CV as an additional supporting document but you still need to complete our full application form, you can request a hard copy to be sent to you if you prefer.

You can send your CV to Helen Wilman-Scales, personnel.lowwood@englishlakes.co.uk or go direct to englishlakes.co.uk/jobs to apply online.

Job Description

Sous Chef

The Role…

To assist in maintaining the Resort reputation as being renowned for its friendly efficient service & excellent cuisine.  To ensure the Kitchen is supervised and controlled efficiently and effectively.

Reporting to….

Senior Sous Chef, Head Chef, Resort Head Chef

Responsible for….

Junior Sous Chef, Senior Chef de Partie, Chef de Partie, Commis Chef, Kitchen Porters

MAIN DUTIES AND RESPONSIBILITIES:

To prepare and cook all food to a high standard.

    To assist in the compilation of menus, taking into account changing trends, the Hotels market place and    originality.

    To assist in maintaining the Hotels food gross profit level by control of purchasing, portioning wastage and production. To purchase any food for the Hotel in the absence of the Head Chef to the Hotels standards including the nominated suppliers.

    To assist in maintaining an efficient cleaning schedule.

    To attend meetings in absence of Resort/Head/Senior Sous chef

    To assist with stock takes

    Provide order lists and preparations list for your section.

    To run and supervise any kitchen section to the required standard.

To supervise an efficient team within the Department in the absence of the Head Chef.

To communicate respectively with colleagues, other staff & guests.

To be vigilant at all times to ensure the safety and security of the Hotel, Guests, other employees and self.

To report all suspicious persons and occurrences within the Hotel.

To provide and maintain a nourishing and balanced menu for staff meals.

To attend to the guests requirements while acknowledging customer care at all times.

To assist the Head Chef with any training within the Department.

To report any maintenance faults within the Department.

To assist in accurately keeping any records in the kitchen daily, weekly, and monthly record sheets.

To ensure that all Hotel and Government rules are adhered to.

To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly.

To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform in accordance with the Dress & Appearance Policy.

To assist in the development & motivation of the team in accordance with the Company's Standards of Practice, ensuring a total quality approach to the running of the Department and therefore to the business as a whole.

To carry out any reasonable requests made by the Head Chef/Management.