Sous-chef

Food sets the stage; drinks create the mood. The only thing we need is a friendly member of the The Social Hub community!
Your Mission Should You Choose To Accept It…
You are the secret behind-the-scenes mastermind of the kitchen. As Sous Chef, you are a natural motivator, capable of managing and inspiring the kitchen staff in your partie – and for the kitchen at large in the absence of the Chef. Your focus is to create an effective cooking process. You provide input to the Chef for recipes and menus which are developed based on market trends and budget boundaries – all while maintaining a healthy profit margin while using the best possible ingredients. The Sous Chef is co-responsible for the overall guest food experience and is committed to making the dishes that are delicious and memorable.
In Case You Don’t Know Who We Are (ahem):
Known for being the rule breakers in hospitality, The Social Hub is a fun, creative and inspiring environment where everyone can work, stay, learn and play and most importantly – be themselves. As an employer we look, act and think like a hotel, but instead we offer a lot more. Think student accommodation, long and short stay options, gyms, talks, events, rooftop bar and eat & drink escapes as well as community and coworking spaces. Located in the United Kingdom, The Netherlands, Germany, Austria, Italy, France, Portugal and Spain with several new openings on the way, this hybrid hospitality concept may take root in the heart of Europe, but our plans are set for going global.
What You’ll Do:
Ensure all resources are available to staff to enable them to perform their tasks in a proper and timely manner
Act as a role model while taking part in service - support with preparing and cooking of dishes, tidying and cleaning the kitchen area
Monitor portion and waste control to maintain profit margins
Arrange for training and development opportunities for staff
Schedule staff according to business and staff needs – including review and approval/denial of leave requests
Responsible for the Performance Management of all kitchen staff – including goal setting, mid-year & year-end review conversations
Translate menu changes into accurate recipes – test-cooking dishes to monitor level of quality
Purchase supplies, ingredients and prefabricated foods for own partie or, in absence of Chef, for the entire kitchen
Monitor accurate execution of HACCP guidelines, fire safety policy and working conditions
Who You Are:
Minimum of 3 years relevant work experience in a managerial role at a similar level kitchen
HACCP certified

Experience
3+ yrs