Sous-chef
À propos du poste
We are looking for a Sous Chef who is passionate about delivering exceptional service alongside our talented kitchen team, in a stunning location. We operate Wednesday to Sunday, with Monday and Tuesday off. Occasional evenings will be required when we host special dinners, and no split shifts.
We strive to be kind to colleagues and visitors creating an efficient, flexible, and happy working environment, fostering individual commitment, enthusiasm, and confidence.
Role profile:
To provide support to the Head Chef and deliver exceptional quality products from the Waddesdon Kitchen; which includes Afternoon Teas, Picnics, Stables Café & Food 2 Go. You’ll be working alongside a team of chefs and volunteers to deliver our high standards throughout Catering.
Under the direction of the Head Chef the Sous Chef should:
• Know that all food served is of the highest possible standard.
• In conjunction with the Head Chef, select, cost and price monthly seasonal menus, afternoon tea, picnics, food2go and menus for special events as directed.
• Take full responsibility for the preparation and serving of these menus. This would involve concentrating on home production of foods, the control of portions and minimisation of waste, and achieving the gross profit percentage set by the Head Chef and Head of Food & Beverage
• Purchase food and materials from approved suppliers ensuring their quality at all times. Ensuring correct levels of ordering to help maintain margins and cut down on waste.
• Assist the Head Chef with the monthly food stocktake.
• Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a work environment that fosters individual commitment, enthusiasm and confidence.
• Encouraging teamwork and collaborative action whilst emphasising the importance of individual responsibility and accountability.
• The Sous Chef should lead by example in “cleaning as you go”. All parts of the kitchens must be systematically cleaned, according to the schedule, and all aspects of hygiene regulations must be complied with at all times.
• The Sous Chef should oversee the use and maintenance of all equipment, notifying the Head Chef of all breakages and equipment failures.
• Ensure that every effort is made to achieve budgeted sales and operating expenditure budgets.
• Comply with the financial procedures and complete returns as instructed from time to time by the Accounts Department or the Head of Food & Beverage
• Record as necessary and as directed by the Head Chef any HACCPS data, or other, to the satisfaction of the Head of Department and the EHO.
We strive to be kind to colleagues and visitors creating an efficient, flexible, and happy working environment, fostering individual commitment, enthusiasm, and confidence.
Role profile:
To provide support to the Head Chef and deliver exceptional quality products from the Waddesdon Kitchen; which includes Afternoon Teas, Picnics, Stables Café & Food 2 Go. You’ll be working alongside a team of chefs and volunteers to deliver our high standards throughout Catering.
Under the direction of the Head Chef the Sous Chef should:
• Know that all food served is of the highest possible standard.
• In conjunction with the Head Chef, select, cost and price monthly seasonal menus, afternoon tea, picnics, food2go and menus for special events as directed.
• Take full responsibility for the preparation and serving of these menus. This would involve concentrating on home production of foods, the control of portions and minimisation of waste, and achieving the gross profit percentage set by the Head Chef and Head of Food & Beverage
• Purchase food and materials from approved suppliers ensuring their quality at all times. Ensuring correct levels of ordering to help maintain margins and cut down on waste.
• Assist the Head Chef with the monthly food stocktake.
• Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a work environment that fosters individual commitment, enthusiasm and confidence.
• Encouraging teamwork and collaborative action whilst emphasising the importance of individual responsibility and accountability.
• The Sous Chef should lead by example in “cleaning as you go”. All parts of the kitchens must be systematically cleaned, according to the schedule, and all aspects of hygiene regulations must be complied with at all times.
• The Sous Chef should oversee the use and maintenance of all equipment, notifying the Head Chef of all breakages and equipment failures.
• Ensure that every effort is made to achieve budgeted sales and operating expenditure budgets.
• Comply with the financial procedures and complete returns as instructed from time to time by the Accounts Department or the Head of Food & Beverage
• Record as necessary and as directed by the Head Chef any HACCPS data, or other, to the satisfaction of the Head of Department and the EHO.
- £33,000 per annum plus share of discretionary service charge
- Accommodation option may be available on-site at a subsidised staff rate for services of £70 per week
- • Two days off together – working on a Wednesday to Sunday rota • an accommodation option available on site at a subsidised staff rate for services of £70 pw • Relocation Allowance – dependant on meeting policy criteria • Rental Deposit Loan Scheme • No split shifts – daytime shifts with the occasional evening for special dinner events • 50% Discount in Food 2 Go Catering, 20% in the Manor restaurant, Wine Shop & Retail Shop. 20% off food and drink at The Five Arrows • Annual leave - 33 days a year (including public holidays), rising to 36 days on completion of three full years’ service, rising to 38 days after 5 years’ service and rising to 40 days after 10 years’ service • Training & Development Plans – All of our chef management team have been developed from roles within the business. • Wellbeing support and a focus on staff engagement. Access to free 1:1 counselling • Matched company pension scheme up to 10% of salary • National Trust Staff Card which entitles free entry for two people at all NT properties and a discount in their shops and restaurants. • Beautiful location working within the charity and heritage sector • Free parking on site at Waddesdon
- Département: Restauration cuisine
À propos de vous
Previous experience in a Sous Chef role
Efficient and prompt
Be proactive and think ahead
Experienced in HACCP and Food Hygiene
Experience developing menus and food offers
Keen to develop new skills and people
Enthusiastic about food and wine events
Quality focused and a good eye for detail
Efficient and prompt
Be proactive and think ahead
Experienced in HACCP and Food Hygiene
Experience developing menus and food offers
Keen to develop new skills and people
Enthusiastic about food and wine events
Quality focused and a good eye for detail
- Langue requise: Anglais.
L'entreprise
Waddesdon Manor was built by Baron Ferdinand de Rothschild between 1874 and 1885 to display his collection of arts and to entertain the fashionable world. Opened to the public in 1959, Waddesdon Manor is managed by the Rothschild Foundation, a family charitable trust, on behalf of the National Trust, who took over ownership in 1957. It’s home to the Rothschild Collections of paintings, sculpture and decorative arts.
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