Sous Chef

Who are we Albrighton Hall Hotel & Spa is an 87-bedroom hotel beautifully placed in the Shropshire countryside, with a full leisure club, health spa, meetings and events to compliment the hotels oak room restaurant and 1630 bar. A 4* hotel, perfectly situated for business and leisure, sat within 15 acres of gardens and woodland. Excellent service, quality food and beverage, and an overwhelming sense of teamwork are key to our success. Role Responsibilities Youll support the Head Chef in ensuring the efficient and effective running of the Kitchen and Team. Youll deputise for the Head Chef in their absence and keep consistency across the board. Keeping a keen eye for the finer details youll ensure that the preparation and presentation of the food is of a high standard, and complies with Food Safety Regulations, at all times. As a senior member of the Brigade youll support with supervising, training and motivating the team to achieve the standards set and work to achieve budgeted food gross profit. To motivate and train the Kitchen Team and keep everyone moving in the right direction. To aid the Head Chef in planning and implementing new menus. To ensure that all deliveries are checked daily whilst ensuring an appropriate stock level is maintained. To work closely with the Breakfast Team to insure a smooth running of the breakfast service. To work closely with the team to insure a balanced staff meal is served twice a day. Assist in the writing and recording in the rota in the absence of the Head Chef. To ensure that a high standard of cleanliness is maintained in the kitchen operation. To strive and anticipate customer needs wherever possible and to react to these to enhance customer satisfaction. To ensure all systems set by the Company and Head Chef are being followed. Devise, agree and action training plans for department in conjunction with the Head Chef to support and develop the teams skills and knowledge. Ensure the team are dressed in appropriate uniform and appropriate persona hygiene standards are met at all times. To undertake all budgetary controls to achieve budgeted gross profit. Youll give consideration to stock control and rotation, purchasing, price and portion control and wastage. To abide by all Company and Legal Food Safety Standards. Report all accidents, dangerous occurrences, or hazards no matter how minor to the Supervisor, Head Chef or Duty Manager. Complete any other reasonable tasks as delegated by your Line Manager. Key Requirements Sous Chef or exceptional Chef de Partie looking for their first Sous Chef position Flexibility to enjoy working different shift patterns and seeing the operation on different days of the week including the weekends as well as mornings, or evenings. Be comfortable following a standardised menu To be standards driven and have good organisational skills. To be able to make decisions in a fast paced environment and to enjoy it To be able to communicate and motivate your team providing day to day leadership and direction Used to managing costs we like to keep a close eye on things Benefits Competitive salary Excellent on-going support, training and development 28 days holiday including Bank Holidays per annum Stakeholder Pension entitlement Discounted hotel room rates for you, your friends and family On-going incentives and rewards Meals on duty TPBN1_UKCT