Roaming Sous Chef/ Head Chef

Roaming Chef
To support our mission of to create a collection of iconic pubs and country inns, celebrating the best of British and supporting our local heroes with all things food.

Overview of the role
To support our teams across the estate in ensuring the efficient and effective running of the kitchen. To deputise in the absence of the Head Chef. To always strive to be the best, delivering the best food experience for the people that visit us.

People
• Play a supportive and lead role in the performance of the chef team.

• To manage things quickly and effectively when things aren’t going to plan.

• Must be comfortable with moving from site to site, sometimes at short notice. Rotas will be organised on a weekly basis by the operations team.

• Able to adapt to different kitchen environments.

• .Confident in managing a team of chefs.

• Be a role model to all teams and bringing the best version of you to work.

• Own transport is essential.


Operational
• To ensure that the preparation and presentation of the food is of a high standard and complies with food safety regulations.

• To support, supervise, train and motivate team to achieve high standards of quality, consistency and presentation
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• To help ensure that all commodities are on site, at appropriate stock levels to service the customers.

• To strive and anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction.

• To adhere to company policy while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe systems of work appropriate to your role.
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• To have a complete understanding of the pub’s procedure in the event of a fire.

Money
• When undertaking purchasing for the department, ensure that it is within the company guidelines

• To participate in the monthly, stocktake, to action any discrepancies immediately.

• To understand and undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage


The skills which would help in this role
Be a role model, immaculate in presentation and comfortable talking out front with both our guests and teams

A passion for all things food and learning to be a great leader, coach, and trainer of others.

Good attention to detail around food specification, cooking methods and of course the invoicing of good we receive.

A positive approach to bringing a bit of fun and engagement at the pub.#