Sous Chef

Job Description

Sous Chef

  • The Sous Chef reports to the Executive Chef for the effective and efficient running of the Campus
    Catering service and is accountable to the Executive Chef for the successful performance of the
    Culinary Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and
    ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm
    environment through the (as yet to be defined) guest centric touch points.
  • Knowledgeable in the provisions and obligations of the Campus Operations Contract and related
    EDF/NNB Guidance documents. Is practiced in Culinary, Food and Beverage procedures
  • Manages the deployment and operation of a team of highly trained, Culinary staff such that guests are
    consistently satisfied with the Culinary service.
  • Ensures that all team members are knowledgeable as to the requirements of the relevant S.O.Ps
    (Standard Operating Procedures), providing support to colleagues to maintain the defined standards.
  • Helps Team Managers and Team Leaders maintain the defined standards. Works with colleagues at all
    levels to deliver a consistent level of quality service.
  • Practiced in customer and employee relations, contributing to the successful running of the Campus,
    and the satisfaction of those who work in it, consistent with that success.

Qualifications for the job

  • At least four years’ experience in the same role
  • Expertise in running a similar facility
  • Must be a graduate of a hospitality or business course or its equivalent
  • Must be an inspiring leader
  • Must be strategic in his/her over-all approach
  • Must be an intuitive communicator
  • Must be an enabler
  • Must always be able to say, ‘the buck stops at my desk’
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade 2
Your compensation and benefits are embodied in your employment contract

Position summary

The Sous Chef shares equal responsibility with the Executive Chef for maximising the long- term operating
performance of the HOST campus.

Duties & Responsibilities

Upon your appointment, your immediate responsibility will be to ensure a smooth transition from the pre-
opening phase to the scheduled day of opening. As Sous Chef, your pre-opening responsibilities will be as
follows:

  • Share accountability with the Executive Chef for implementing the business strategies and HOST
    initiatives throughout all aspects of operations, with specific emphasis on the Culinary Department
  • Assist the Executive Chef in leading the HOST’s Culinary Department which includes the following
    Sections: Hot Kitchen, Cold Kitchen, Servery
  • Responsible for all food production requirements for the restaurants, events or functions and all other
    food outlets
  • Assist the Executive Chef in developing all menus, food purchase specifications and recipes
  • Assist the Executive Chef in developing and monitoring your department’s food and labour budget
  • Maintain the highest professional food quality and sanitation standards at all times
  • Conduct regular audits of Culinary department and sections to ensure all procedures are being
    followed correctly and standards are being adhered to
  • Conduct physical inspections of all areas of the kitchen in order to evaluate the condition relative to
    health, safety, risk management, asset preservation, customer service, and company standards
  • Champion the brand philosophy and ensure alignment with brand strategy amongst all staff
  • Demonstrate key drivers of guests’ satisfaction
  • Make balanced decisions based on what is best for the customer, right for the business and
    supportive to all staff
  • Participate in the reviews by the ManCom of guest satisfaction results and other data to identify
    areas for improvement
  • Recruit, hire, develop and retain a diverse and highly productive team of guest centric staff
  • Facilitate the growth and career development of the Culinary team
  • Assist the Executive Chef in overseeing the development and management of the annual operating
    budget including capital expenditure
  • Ensure the successful performance of the HOST campuses by increasing profitability and contributing
    to the return on investment goals
  • Recommend revenue-enhancing capital improvements and capital programs for expense
    reduction
  • Focus on building revenue by developing and executing all revenue stream possibilities
  • Maintain a thorough understanding of the HOST’s market positioning using competitive resources,
    adjusting strategy accordingly
  • Provide input & support overall selling strategy; aligning with the business strategy and proper pricing
    and positioning of the HOST in the market
  • Perform any other operational task as required by the Executive Chef

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Asset Control
  • Legal Compliance
  • Sub-Contractors
  • Staff Records Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Management Team Contributions/meetings
  • Record keeping
  • Walk the Job
  • Assigned Projects
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