POSITION: Sous Chef (Pastry)

REPORTING LINE:  Head Chef (Pastry)

HOURS: 42.2 Hours p/w (5/7 days)

CORE BENEFITS: 28 Days annual leave, Private Health Insurance, High street discounts, Free on-site parking, Meals on shift.

Operating in a large fast paced hospitality environment in East Manchester, my client is searching for a experienced Sous Chef - Pastry who has an obsession for the perfect rise and tempering, and possesses the following skills and attributes...

• As a collaborative team player, you will actively contribute to a positive and supportive kitchen environment, working closely with our team of talented full time and casual pastry chefs and other kitchen staff.  Fostering an atmosphere that encourages open communication and creativity.  Your ability to offer and receive effective feedback will be essential in ensuring a cohesive and productive operation.

• You will be responsible for leading and motivating a diverse team, using a high level of emotional intelligence to create a harmonious work environment, navigate and resolve team conflicts and inspire your team to perform at their best.  Your ability to understand and empathise with others, while remaining composed under pressure, will contribute to a positive work culture.

• Having the ability to demonstrate meticulous attention to detail, coupled with a process-driven and methodical approach will be essential, as well as being able to adapt to a constantly evolving kitchen.  Your ability to think on your feet and find innovative solutions will ensure the smooth operation of the department and maintain the highest standards of quality.

• Showcases exceptional time management through prioritising and delegating effectively.  Plan and support menu production and distribution for both match day and events across the seventeen restaurants and box areas around the stadium, whilst ensuring that each plan incorporates an element of flexibility.

A 'TYPICAL DAY'...

Reporting to the Head Chef of Pastry, the Pastry Sous Chef will assist with the day-to-day operational running of the culinary team. The role’s key responsibilities include, but not limited to:

• Deputising for the Head Pastry Chef in their absence.
• Supervising all pastry preparation and presentation to meet the quality and high expectations of our client and guests whilst controlling costs and wastage.
• Working closely with the Head of Safety & Compliance to conduct frequent hygiene audits and risk assessments, educating, and instilling best practice behaviours across each kitchen.
• Ownership of all relevant departmental paperwork (i.e. goods received, temperature, fridge record HACCP and COSSH record sheets as well as allergen matrices)
• Reacting quickly and efficiently to client’s requests and changes in arrangements, communicating detailed information to the Head of Hospitality and Executive/Head Chef whilst highlighting any potential risks to service delivery.
• Training and coaching your team to a level which enables them to carry out their duties according to departmental standards.
• Ensuring that all employees adhere to the departmental standard of dress and personal hygiene.
• Maintaining departmental food control procedures and ensure wastage is kept to a minimum and recorded where appropriate. To achieve budgeted cost of sales
• Controlling department equipment ensuring that breakages are kept to a minimum and that the misuse of establishment property does not occur. Reporting any breakdown of equipment to the Head Chef.
• Supporting the Head Pastry Chef with rotas, and any other administration duties.
• Attending weekly function sheet meetings to discuss forthcoming business.

TECHNICAL SKILLS AND QUALIFICATIONS

• Managing Food Safely – Level 3 qualification
• Computer literate with particular proficiency with Microsoft Office (Word, Excel, PowerPoint)
• Confident utilising intuitive cloud-based software for procurement and scheduling (E.g., Procure Wizard, HumanForce).