Senior Sous Chef

Working under an Executive Chef and the Head of Bars & Dining, the candidate will be a focused, highly organised individual, who can lead our day-to-day seasonal kitchen operation, managing the kitchen team and the relationship with front of house staff.

This role involves:

• Leading the day-to-day operation of the kitchen to deliver an excellent experience for customers
• Managing and motivating the kitchen team members
• Preparation and oversight of the various menus on offer for The Grill, The Pizza Oven, Covered Dining, events, and pre-sold hospitality packages.
• Delivering our catering menus (above) during the pre-show service and prepare for the week ahead.
• Meeting all service requirements in a timely manner, ensuring all food is prepared and presented by the kitchen team to the correct standard, meeting tariff and portion specifications.
• Being responsible for maintaining good hygiene and cleanliness as well as the safe working practices expected in a professional kitchen.
• Following food hygiene, health and safety and environmental legislation, keeping records as required.
• Being responsible for running the kitchen including writing prep lists and placing orders.
• Ensuring goods are received and stored in the correct manner.
• Tracking prices and costs within the business to maintain and drive profitability.
• Ensuring all equipment, kitchen, service and storage areas are kept clean and working at all times, reporting any faults immediately to the Head of Bars & Dining.
• Supporting the Head of Bars & Dining with any administration of the kitchen
• Supporting the Head of Bars & Dining with the recruitment of the kitchen team
• Supporting the Head of Bars & Dining with the training and professional development of the kitchen team.