Senior Sous Chef - Hospitality
Location: Towcester
Department: Corporate and Hospitality Events
Salary: £35k to £38k per annum + team benefits
Hours: 40 hours per week
Job Purpose
You will be responsible for delivering a high level of consistent service and food quality across a range of operations for the hospitality catering provision. Your leadership qualities will be key in supporting your team and be fundamental to the success of the department. Ensuring each member of your team is motivated and productive will be essential. You will play an active operational role in delivering the best service and engaging with the team.
Key Responsibilities
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Operational Leadership: Good all-round operational skills to lead a large, diverse operation.
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Service Culture: Continually monitor, develop, review, and evolve the service culture and standards.
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Financial Adherence: Ensure company financial systems, processes, and cost control procedures are adhered to.
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Hands-On Approach: Lead the department from the front and demonstrate a hands-on approach.
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Standards & Innovation: Drive standards and product innovation across the department.
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Team Support: Support the retail, restaurant, and BRDC kitchen teams as required.
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Event Planning: Assist the Executive Chef in planning and executing the hospitality catering services across the venue for race days and conference & events.
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Safety Compliance: Manage the hospitality catering department’s food safety and health & safety policies and processes in conjunction with other department heads.
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Inventory Management: Work with the stores team on upcoming business demands and trends.
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Menu Development: Assist with menus content, costing, and development.
Team Responsibilities
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Labour Planning: Labour resource planning for the full-time and casual hospitality kitchen team.
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Training & Mentoring: Identify training requirements and provide mentoring support to the team as required.
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Communication: Ensure there is a positive flow of communication between other catering and SCL departments and service staff.
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Deputise: Deputise for the Head Chef as required
Knowledge, Skills, and Qualifications
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Experience: Multi-site or experience of managing different styles of operation from high-volume hospitality catering through to private dining restaurants.
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Technical Skills: Good working knowledge of Microsoft Office.
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Communication: Fluent in written & spoken English with strong communication skills.
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Pressure Handling: Ability to work under pressure, organised and efficient.
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Attention to Detail: Pride and excellent attention to detail in your work.
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Personality: Distinctive, professional, and warm personality.
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Driving License: Full clean UK driving license.
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Certification: Level three Food Hygiene certificate.
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Safety Knowledge: Strong understanding of HACCP and COSHH.
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Flexibility: Demonstrate a flexible approach to work, including weekends and evenings.
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Leadership: Demonstrate clear leadership and industry knowledge.
Aligra have been established since 2007 and have since implemented supply partnerships with a number of the UK’s leading logistics companies. Whilst we work across all industries, we specialise in recruitment and talent management for the Automotive and Engineering, Driving and Industrial, Hospitality, and Professional and Executive sectors