Job Title

Sous Chef Introduction to High Spirits Leisure Group High Spirits Leisure is a privately-owned hospitality group, operating venues in Bowness-on-Windermere, Ambleside & Coniston! Our venues specialise in serving great food, wine & beer across our bars, restaurants & guest accommodation. Our core food offering is Great British Pub Fayre, Gourmet Burgers, and Wood-Fired Pizzas. Venue of work The Flying Pig At The Flying Pig, were passionate about serving classic British dishes inspired by traditional recipes and crafted with seasonal ingredients. We use locally sourced Products in our original dishes. In addition to our food, were proud to offer a selection of cask ales from local Cumbrian breweries. These ales, rooted in a rich tradition of craft brewing, pair perfectly with the hearty, comforting meals we serve. Salary: OTE 14.50-15.00 Including Service Charge and Tips Benefits: - Discounted Gym Membership - Annual Staff Party - 30% Employee discount on food and drinks - Free food whilst on service - Pension - Employee Trips for recognition Overview of Job role: As a Sous Chef you are responsible for ensuring the highest standards of food preparation and presentation. Working closely with the Head Chef, you will assist in managing the kitchens day to day operations. You will a long side the head chef help lead and supervise the kitchen staff to maintain an efficient working environment. Key Responsibilities: Operational Management Assist the Head Chef in Oversee ing all kitchen activities, including staff coordination, weekly rotas, food preparation, and supply ordering. Handle any staff-related issues, including sick leave, attendance, and disciplinary actions when necessary. Compliance and Food Safety Assist in making sure full compliance with food safety regulations and sanitation standards, conducting regular checks to maintain a safe environment. Opening and Closing Procedure Making sure you follow the processes in place to allow the kitchen to stay operational. Kitchen Preparation Prepare designated kitchen stations by organizing all necessary food containers and supplies for service. Assist with marinating, cutting, and precooking ingredients . Also, c lean and sanitize work areas, adhering to strict hygiene standards. People Management With the guidance of the HR Team assist your Head Chef in Recruiting , trai ning and develop ing staff . When your Head Chef is away y ou will also handle any staff-related issues, including sick leave, attendance, and disciplinary actions when necessary. Also, s chedule and manage team rotas and staff allocation to ensure optimal service levels, within budgets. Quality Control Maintain a high level of food quality and production, whilst maximising the cooking process with a focus on speed, efficiency, and presentation. Standards Guarantee that dishes are prepared according to recipe and presentation standards to maintain consistency. Coordination and Communication Collaborate effectively with Kitchen and Front of House staff to ensure smooth communication and service delivery. TPBN1_UKCT