Junior Sous Chef

Scope

The Sous Chef is responsible for assisting the Head Chef and General Manager in ensuring the effective and efficient management and delivery of the food operations.  This restaurant is committed to achieving the highest standards in all areas of its operation and the Sous Chef has a key role to play in ensuring that the quality of food and catering meets these standards

Purpose of Job: To ensure the smooth running of all kitchen areas. To assist in menu development and in maintaining high standards with regard to food.

Main Duties: 

• To manage the kitchen staff and ensure agreed standards are achieved
• To develop menus and products to suit the Silken Thomas’s activities and maximise both quality and profitability 
• To assist in the achievement of agreed turnover and margin targets 
• To ensure compliance with all legislation regarding food safety management systems as required by the Environmental Health Office
• To promote and participate in an alert and positive approach to Health & Safety

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