Sous Chef Wycombe Swan JOB DESCRIPTION PERSON SPECIFICATION

Transcription

1 Sous Chef Wycombe Swan JOB DESCRIPTION PERSON SPECIFICATION May 2016

2 INTRODUCTION HQ THEATRES & HOSPITALITY is a division of Qdos Entertainment Ltd. HQ Theatres & Hospitality (HQT&H) is a division of Qdos Entertainment Limited. Qdos is privately-owned by founder and Chairman Nick Thomas. Nick started his theatre production business in By 1999, when he formed Qdos Entertainment, he was established as a leading producer and talent manager. Over the subsequent years, he built the company into one of the largest, broad-based entertainment companies in the UK. Focussed on family entertainment and traditional values, Qdos has grown both organically and through a steady 'buy & build' strategy focusing on businesses that complement the original model, managed by a coherent holding company. Qdos Entertainment, via its wholly owned subsidiary HQ Theatres & Hospitality, has a proven track record of successfully managing and operating theatres and other cultural venues, and is the UK s second-largest regional theatre and concert hall operator. The current portfolio of 11 venues include: The Cliffs Pavilion, Southend; The Palace Theatre, Westcliff; G Live, Guildford; The Lyceum Theatre, Crewe; Wycombe Swan, High Wycombe; The Wyvern Theatre, Swindon; The Arts Centre, Swindon; The Beck Theatre, Hayes; The White Rock Theatre, Hastings; The Orchard Theatre, Dartford, The Colosseum, Watford and from April 2016 The Churchill Theatre, Bromley. The company also operates an extensive range of hospitality and accommodation environments, including restaurants, cafés, bars, coffee shops and boutique hotel rooms. The company s freehold restaurants and accommodation businesses include the award-winning Copper Horse Restaurant and Cottages; The Mayfield Pub, Carvery and Rooms in Seamer and The Plough Pub, Restaurant & Rooms in Scalby, near Scarborough. SENIOR MANAGEMENT STRUCTURE Chairman Group Chief Executive Officer Chief Financial Officer Chief Executive Officer, HQT&H Operations Director, HQTH Group Marketing Director Nick Thomas Paul Parnaby Jim Parry Julian Russell Alvin Hargreaves Ian Wilson Wycombe Swan is managed by the Theatre Director, Simon Stallworthy LOCATION OF BUSINESS HQ Theatres & Hospitality Limited has its headquarters office at 161 Drury Lane, London WC2B 5PN The post holder will be based at Wycombe Swan. EQUALITY OF OPPORTUNITY Qdos Entertainment Limited is committed to being an equal opportunities employer. The aim is to ensure that all employees are treated equally and are employed solely on the basis of their ability and potential to do the job, regardless of their race, colour, gender, sexuality, disability, age, religion or beliefs.

3 Sous Chef JOB DESCRIPTION REPORTING The post holder reports to the Head Chef. PURPOSE OF THE POST Working alongside the Head Chef and deputising in his/her absence, the post holder will be responsible for producing meals and services in accordance with the Company s set standards, deadlines and operating budgets whilst at all times ensuring customer satisfaction. ACCOUNTABILITIES Key Accountabilities of the Post are to: Produce, monitor and maintain consistent food standards and quality across all areas of service and during all stages of production and supply. Work in accordance with the HACCP procedure according to the Company s Food Safety Management System, maintaining correct use of the KRB, including the cleaning rota and closing down procedures. Ensure quality control measures and hygiene systems are in place and achieved at all times. Have total accountability for the day to day running of the kitchen service in the absence of the Head Chef. Support the Head Chef in the purchase all food and food-related products using company nominated suppliers, attending review meetings as required. Achieve food budgeted cost controls, ensuring minimum wastage within the unit. Actively participate in the ongoing management and development of menus. Support the Head Chef in ensuring stock takes are produced monthly, working in conjunction with the Head Chef and carrying them out in his / her absence. Ensure all KRB paper work is stored correctly. Ensure stock rotation and use-by dates for the production of food are followed and food is produced so not to contribute unnecessarily to wastage. Ensure all menus and dishes are created to agreed specifications. In conjunction with the Head Chef, ensure the company s Health and Safety Policy is fully promoted and arrangements are in place to fulfil the policy requirements. In conjunction with the Head Chef, ensure the company s Food Safety Management System is fully promoted and arrangements are in place to fulfil the policy requirements. Understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and be conversant with the rules contained therein.

4 OTHER DUTIES AND RESPONSIBILITIES The post holder will: a) Ensure all duties are carried out in accordance with departmental and company Health & Safety procedures. b) Dress in accordance with Company uniform policy and wear protective clothing as issued, if applicable. c) Attend meetings as required. d) Undertake any relevant training and development that may be required and keep abreast of developments in his/her field of expertise. e) Carry out any other duties as required from time to time, taking into consideration the grade of the post and the capabilities of the post holder. I acknowledge receipt of, and confirm my agreement to carry out the duties as described. I understand this job description is current at the date shown above and that, in consultation with the post holder, it is liable to variation by management to reflect or anticipate changes in or to the job. Signed: Date: (Post holder) Signed: Date: (For and on behalf of HQ Theatres & Hospitality Ltd.) SOUS CHEF PERSON SPECIFICATION This role requires the successful candidate to be a well presented professional with hospitality service experience relevant to posts duties and responsibilities. A proven working knowledge of English and continental cookery using fresh, quality ingredients. Experience of working in a busy, large scale hospitality operation (preferable) Experience of delivering good quality food service in a restaurant environment. A proven track record of good management and effective co-ordination of a kitchen team. Excellent and effective communication skills with kitchen, front of house and management staff. A positive approach to menu planning and development of the hospitality service. An ability to cope under pressure in a calm and efficient manner whilst meeting required deadlines. Word, Excel and Outlook IT skills at basic level. Intermediate Food Hygiene certificate. Kitchen budget control experience (preferable) Experience of adhering to HACCP AND KRB procedures.

5 A flexible attitude and willingness to work unsociable hours including evenings, weekends and Bank Holidays as required. SALARY In the region of 24,000 pa Overtime payments do not apply to this post Annual Leave entitlement 25 Days plus bank holidays APPLICATIONS To apply, please send a letter of application clearly stating your interest in this post, accompanied by a full CV. to admin@wycombeswan.co.uk with the subject line Sous Chef. Closing date for applications Thurs 20th May 2016