Sous Chef

The Lion Hotel Worksop is proud to be part of the Frasers Group and sits in the heart of Worksop town. With 46 bedrooms, 2 conference suites, function room and its own bar and restaurant the Lion Hotel is committed to delivering first class service.

As Sous Chef you will prepare and deliver excellent standards of food quality at all times, paying particular attention to the dish specifications to ensure that all dishes are prepared, cooked and delivered correctly, first time. You’ll create a great work environment bring life to kitchen excellence by driving the passion for food in the hotel, and at the same time encourage learning, and share knowledge and pride throughout the whole team.

Guest

- Monitors Food Complaints, taking action to ensure issues are resolved to the guest’s satisfaction.
- Reviews social media for the hotel with the kitchen team, taking their views on board and making changes where necessary to address
- Get to know and understand your guests and anticipate their needs and expectations – seek feedback to help make things better.
- Carry out open and close-down procedures at specific times.

Responsibilities

Provides clear sense of direction and purpose by working with the team to translate the clear objectives of the businesses; Leads by example, motivates and inspires the team; Effectively coaches, supports and develops the team; Communicates all Company and Brand information to the team; Encourages feedback and actively celebrates success within the team; Ensures all legal standards are maintained in terms of Food safety, health & safety, fire and security for guests and team members; Work with the Kitchen Manager to review your department’s performance, utilising the appropriate tools in place i.e., External Stock Results, External Audits, EHO; Maintain accurate reports, records and food & safety compliance related documentation; Understand budgetary constraints, profit flow through and commercial levers within the business such as effective cost management to maximise performance against financial measures whilst protecting Guest Experience and food standards; Maximising the profit potential of all revenue streams – restaurant/bar/functions

Requirements

Experienced Chef (Level 2 NVQ in professional cookery; Passion for food and a great understanding of cooking; A strong leader of teams; Highly organised, confident, and self-motivated; High levels of energy and drive; Ability to stay calm and focused under pressure.; Previous responsibility for purchasing.