Junior Sous Chef - The Parkgate Hotel

Job Description DEPARTMENT Culinary POSITION Junior Sous Chef GRADE Supervisor REPORTS TO Head Chef / Snr Sous Chef / Sous Chef Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their relevant Manager.

POSITION OVERVIEW

Responsible for ensuring Food served will be of the highest standards, motivating team members to ensure the ultimate guest satisfaction. Supporting the Executive Head Chef / Executive Chef to achieve Goals. GENERAL Responsible for helping to maintain a customer-focused culture which support the values expressed in the Celtic Collection Ambition and the Collection’s business goals of profitability and service quality.

Establishes and maintain effective and positive relationships within the team as well as other departments. Complies with the Celtic Collection’s Health and safety, Hygiene policies as well as all other resort policies and procedures. 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.

To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs. 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 Supports the Department Manager achieving monthly, quarterly and annual budgets. Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these. Standards Supports the setting, maintenance and understanding of standards expected for the Department and is responsible for the enforcement of these standards within the operations.

Controls Maintains an understanding of the controls in place, that monitor performance of the Department. Responsible for gathering required results of the controls and reporting these back to the Department Manager. Structure Maintains an understanding and respect for the organisational structure and supports the staff within each position as defined in their Job Description.

Responsible for enforcing the duties and responsibilities within your supervision inside of the Department organisational structure. Responsible for adjusting the structure of the Department on a shift basis to ensure all internal/external customers expectations are exceeded. This includes, but is not limited to assuming responsibility for the department including practical involvement where necessary.

Team Assisting the Department Head for maintaining discipline where team members do not conform to the standards required by the Job Description, Standard Operating Procedures and Hotel / Resort requirements as defined in the Staff Handbook. Ensuring you are trained in all relevant courses applicable to your position and remains passionate about achieving the ultimate internal/external customer experience.

Delivery Responsible for delivering the ultimate in professional internal/external customer service with the standards expected and trained by the Department. Responsible for ensuring full, safe operation of all equipment and stock, in accordance with health and safety requirements. Responsible for the cleanliness and presentation within your working environment in accordance with set standards.

Responsible for resolving all internal/external customer complaints escalated from team members, solving the complaint to the resort and internal/external customers benefit. Also communicating the results to the Department Manager. Is responsible for helping to maintain a customer-focused culture which supports the values expressed on the Celtic Collection’s Mission Statement and the Hotel / Resort’s business goals.

Ensures that the training of employees in her/her Department conforms to Celtic Collections 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 Celtic Collection’s Health, Fire and Safety and Hygiene policies as well as all other Hotel / Resort policies and procedures. Attend all Meetings as Scheduled and as per Request. Ensures that all food items that are purchased via the Kitchen Purchasing system and are received and checked against the invoice and logged in the Kitchen Purchasing system, then stored in the correct manner.

Preparing and serving the food as per Department standard. Ensuring that his/her Department is clean at any given time. Making sure that all Banqueting and 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 Senior Chef on Duty.

Making sure that all stock is labelled and rotated. Liasing with the Senior Chef on Duty for any other requirements. In absent of the Sous Chef, the Jnr. 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 evaluating staff training requirements and communicating these to the Department Manager. Responsible for the welfare and well being of all departmental team members, promoting the professional career development of every team member. Leadership Plays an active role in all departmental briefings, communicating Hotel / Resort wide issues and internal/external customer requirements where necessary.

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. 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 Hotel / Resort. Checking Contributes to the gathering of information as directed by the relevant Manager, including internal/external customer feedback, financial performance and any other as required.

Evaluation Contribute to compiling periodic reports based on the checking process. Contributes to the analysis of information gathered.Proposing changes within the department. Innovation Support the implementation of changes to ensure continuous innovations and improvements are made within the resort.