Sous Chef in Ty Hotel Milford Haven

DEPARTMENT

Ty Hotel culinary department

POSITION

Sous Chef

GRADE

D

REPORTS TO

Executive Head Chef/ Head chef

POSITION OVERVIEW

Responsible for ensuring Food served will be of the highest standards, motivating team members to ensure the ultimate guest satisfaction.

GENERAL

1. Responsible for helping to maintain a customer-focused culture, which support the values, expressed in the Resort Ambition and the hotels business goals of profitability and service quality.

1. Establishes and maintain effective and positive relationships within the team as well as other departments.

1. Complies with the hotels Health and safety, Hygiene policies as well as all other resort policies and procedures.

1. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible.

5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs.

1. To perform related duties and special assignments as and when required.

JOB FUNCTIONS

Communication

Responsible for communication through effective writing, speaking and listening skills. To encourage employees to actively participate in our progress through decision making and ideas.

Responsible for regular dissemination of information which is to encompass organisational and individual activities.

Budgets

Will be responsible for achieving food cost and payroll targets

Standards

Responsible for establishing and maintaining all Standard Operating Procedures (SOPs) within their department(s), including but not limited to employee, customer, financial and health and safety objectives.

Controls

Responsible for setting controls relating to the above set standards, enforcing these controls and taking appropriate action when necessary.

Responsible for implementing key performance indicators for the department based on the controls devised.

Structure

Responsible for defining, implementing and maintaining a sound organisational structure within the department(s), focused on achieving the Resort and departmental goals and objectives.

Responsible for defining and documenting job descriptions and person specifications and managing the Human Resource aspect of the department in line with Celtic Manor standards.

Team

Responsible for the recruitment, management and the disciplinary process in conjunction with the Human Resources Department for all employees within the department(s).

Responsible for the welfare and wellbeing of all departmental employees, promoting the professional career development of the team.

Responsible for ensuring that all staff appraisals are conducted routinely and effectively for all employees within the department(s) and that the results are actioned where required to ensure a personal development plan is set and maintained for each member of the team in the department.

Delivery

Responsible for ensuring all equipment, tools and supplies are available and maintain relationships with the suppliers of the equipment, tools and supplies.

Responsible for the maintenance, security, computer systems, cleanliness and appearance of the department(s), both front and back of house.

Responsible for delivering the product in accordance with set standards, exceeding the internal/external customer expectations.

Is responsible for helping to maintain a customer-focused culture which supports the values expressed on the hotels Mission Statement and the Resort's business goals.

Ensures that the training of employees in her/her Department conforms to Celtic Manor training standards by:

· identifying training needs in relation to the business

· formulating relevant and realistic six-month plans for the Department

· designing training sessions to meet established priorities

· ensuring an up-to-date and efficient training administration system is maintained

· assessing the performance of employees and evaluating the results of training programmes

Establishes and maintains effective and positive relationships with his/her own team as well as with other departments.

Complies with hotels Health, Fire and Safety and Hygiene policies as well as all other Resort policies and procedures.

Attend all Meetings as Scheduled and as per Request.

Ordering of all food items as per requirement from the Dry store and outside Companies.

Ensuring that all food items that are purchased are received and checked against the Invoice. Then stored in the correct manner.

Ensuring that his/her Department is clean at any given time.

Liasing with the Stewarding Department for all cleaning requirements.

Making sure that all Restaurant requirements are dealt with in an orderly and fast manner.

Ensuring that all Equipment is looked after and any faults are reported to the Maintenance Department.

Making sure that all stock is labelled and rotated.

Liasing with the Restaurant Manager on a Daily basis for an Efficient service.

Dealing with all Complaint swiftly and efficiently. Logging all in the Hand over book.

Liasing with the Executive Head Chef or general manager for any other requirements

In absent of the Head Chef the Sous Chef will act on his/her behalf when appointed.

Ensures that resources are used effectively, minimising waste to protect our environment and to reduce costs.

Performs related duties and special assignments as and when required.

Training

Responsible for maintaining, setting and achieving training standards in conjunction with Human Resources and within set budgets.

Leadership

Responsible for the leadership of the team and individuals including frequent periods of internal/external customer contact to attain feedback on individual and departmental performance. You will also be responsible for internal/external complaint handling, for feeding back information to employees in a positive and constructive way. Also, providing solutions.

Responsible for communicating the overall hotel and departmental goals and objectives and ensuring all employees are motivated to achieving these.

Responsible for conducting daily weekly and monthly strategic departmental meetings, minuting these meetings and distributing the minutes to the employees.

Team Building

Responsible for the development of individuals, whilst promoting the importance of team work, contributing to team building sessions both within and outside the resort.

Checking

Responsible for gathering information as required by the appropriate controls in place to determine achievement of key performance indicators. These controls include customer feedback, employee feedback, management feedback, financial performance and any other as required.

Evaluation

Responsible for compiling periodic reports based on the checking process.

Responsible for analysing the information and applying management skills to determine outcomes, documenting these outcomes in the reports and communicating and distributing these reports within the department, to other departments and to Senior Executives.

Innovation

Responsible for taking the results of the evaluation and implementing changes to ensure continuous innovations and improvements are made within the department.

Responsible for implementing these changes, communicating the changes as required, following up on the changes ensuring all controls and checking processes are in place to evaluate the success of the changes made.

Responsible for monthly reporting on the success of the changes made.

PERSON SPECIFICATION

Criteria

Essential

Desirable

Qualifications

Should have AAA level 3 or equivalent

Attainments/competencies (list as required)

Numeracy and literately to a high level

Food hygiene level 2

Must be fully computer literate

Leadership skills

Must understand menu costing and menu planning

Full understanding of HACCP

Food hygiene level 3

Craft Trainer or Train the Trainer

Any Management Development courses

Previous experience

10 years minimum at a 4/5 star Hotel and / or large reputable Restaurant

At least 1 year in a Sous Chefs position

At least 2 years in a Jnr Sous Chefs petition

Must have lead a team of at least 5 culinary staff

Must have worked for at least 3 years in an 4 star environment

Lead a team of more then 10 culinary staff

Experience required

All the above

As above

Special aptitudes (e.g. oral or written skills, manual dexterity, etc.)

Must be able to converse with a senior Management confidently orally and written

Physical abilities, circumstances, but only if a justifiable requirement for the job

Must be able to walk

Must be able to stand for a long period

Must have full vision or at least 75%

Signed by Employee

Date: