About The Wright Group
We are an award-winning F&B hospitality group with a portfolio of unique brands for all life's celebrations and special moments.
Our venues provide a space for people to connect, have fun, and feel welcomed.
Our Mission and Vision
We strive to convey passion for our products and services, delivering the best experience to our customers.
We aim to deliver customer satisfaction, provide timely and responsive service with integrity, simplicity, and a passion for excellence, exceeding expectations.
Our Values
We disrupt norms with creative thinking, deliver new concepts and experiences with passion and consistency.
We strive to be better than the competition, listening to colleague feedback.
Sous Chef Job Description
We are seeking a passionate leader with a flair for hospitality to join our team as a Sous Chef.
The ideal candidate thrives in a fast-paced environment, turning dining into memorable experiences.
* Day-to-day involvement of the unit to a high standard, aligned with group standards.
* Familiarization with company policies and procedures, ensuring daily implementation of Food Safety and Hygiene regulations.
* Maintenance of highest food quality, presentation, and service standards at all times.
* Assistance with food orders, using approved suppliers to optimize costs.
* Shared responsibility with Head Chef for checking and signing food deliveries, ensuring only the highest standards of produce are accepted.
* Adherence to Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971, and other relevant legislation.
* Implementation and maintenance of H.A.C.C.P procedures and records within the kitchen and related areas.
* Assistance with stock-takes and evaluating training needs of kitchen staff.
* Participation in cleaning and hygiene duties, maintaining good communications and working relationships with clients, customers, and staff.
* Maintenance of Company Dress Code and performance of reasonable tasks assisting with service, food preparation, hygiene, safety, and efficient operation of the unit.
Key Requirements
* 1-2 years' experience in a professional kitchen or high-volume catering.
* Ability to manage kitchen operations in Head Chef's absence.
* Effective communication and dealing skills with staff and customers at all levels.
* Ability to follow instructions accurately and issue written or oral directions.
* Strong people management skills.
* BASIC FOOD HYGIENE SKILLS.
* Experience of purchasing and profit optimization.
* Experience of H.A.C.C.P documentation.
* Intermediate food hygiene C.O.S.H.H awareness.
* Ability to work on own initiative or as part of a team.