Sous Chef

etc.venues
Welcome to ETC Venues! ETC Venues is a collection of non-residential city centre venues for training, meetings, conferences and events. We are a fast growing challenger brand that loves great customer service, contemporary design, edgy communication and outwitting our larger rivals. Overview: To assist and deputise for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget. Food Preparation: To ensure the prompt service of all meals and services at the required times to the companies standards and to the delegates satisfaction Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, assist with planning and costing of all menus as required and ensure methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef Management of Staff: In the head chefs absence assist the general manager with the recruitment of kitchen team members, effectively managing all members of the back of house food service team on a day to day basis, implementing training, development programmes, weekly staff rota & fill out timesheets Assist with weekly team meetings to discuss past and future week and any operational, performance management issues with the team and after consultation with the general manager take appropriate action Operational and Customer Service: In the head chefs absence order any food and beverages needed for the Food and Beverage department and liaise with the facilities supervisor to order any disposable & cleaning items needed for day to day operations In the head chefs absence ensure that all the waiting staff are familiar with the daily menu and de-brief take place before each daily service and portion control is monitored. To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met To liaise in advance with the events team in the head chef s absence to determine the forthcoming weeks events, numbers and specific catering and operational requirements to support the smooth running of all events To have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded and ensure a high level of service from the food service team at all times Financial: To become familiar with the venue budget, forecast and business plans, providing input in relation to the catering department. Work with the head chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast. In the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet and sending to accounts for processing To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a weekly basis In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department, control the staff budget for temporary staff within the back of house food services team and ensure all overtime payments are preauthorised by the General Manager Health & Safety: To ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times and ensure high standard of personal cleanliness and hygiene to comply with etc venues and statutory regulations To wear the correct standard of dress or uniform at all times To ensure that the kitchen and bistro is well maintained and that all food hygiene and health and safety requirements are adhered to To ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors. To ensure stores and other areas of potential loss are secured at all times and report any loss immediately to the General Manager To ensure that all regulations appertaining COSSH and HACCP are adhered to at all times by all the F & B team To assist the head chef in the writing & implementation of Risk Assessments in all F & B areas What we can offer you? Internal and external training & development 25 days annual leave plus bank holidays, and company sick pay Subsidised fitness membership Interest-free loan for rail season tickets & further education Cycle To Work scheme Employee wellbeing support and personal advice programme Subsidised eye care etc.venues Family lunch – fresh, healthy ‘brain food’ during your daily one-hour break