Job Description

Company Description

Grosvenor is the leading Casino operator in the UK and our venues offer the very best quality gaming and leisure experience in an environment committed to safer gambling. We aim to excite and entertain all our customers giving them a memorable experience they will want to return for.

Our casinos are an exciting and rewarding place to work with roles across all aspects of gaming and customer service with opportunities to develop your existing skills and learn new ones. If you want to build a career in casinos that\'s fine with us; as the largest operator in the UK, we have lots of opportunity and structured development programmes.

At Grosvenor we are a 24/7 operation committed to safer gambling for our customers and building and inclusive, diverse and engaged team.



Grosvenor Casino Plymouth

Sous Chef to work under an experienced Head Chef in a busy kitchen.

The Sous Chef will have the ability to assist with the running of the kitchen and will identify and conduct training needs, and understand company compliance procedures. They will be able to run the kitchen during service, and will maintain standards to the level required. They will be aware of the ordering of goods and have knowledge of suppliers. They will identify and report broken or faulty equipment and ensure safe working practices are followed. They will take responsibility during External Hygiene Audits and will action any subsequent recommendations. They will demonstrate safe and structured training for all staff and have an awareness of all the job roles for their team members.

Key Task Area - Customer Service \xc2\xb7 To provide an appropriate and proactive level of service to meet the needs of the catering department and customer requirements. \xc2\xb7 To have a courteous and appropriate telephone manner if and when required to use the telephone. \xc2\xb7 Ensure that professional respect and courtesy is maintained within the Catering environment and any concerns are communicated appropriately to the line manager. \xc2\xb7 Through regular communications by your line manager, and local notice boards, have an awareness of all promotions and activities in the casino.

Key Task Area - Technical Skills \xc2\xb7 In the absence of the Head Chef / Senior Sous Chef, liaise with Restaurant Manager. \xc2\xb7 To control service during Head Chef / Senior Sous Chef absence. \xc2\xb7 To assist with stocktakes. \xc2\xb7 Recognise and rectify consistency concerns within the food production. \xc2\xb7 To have full knowledge of ordering procedures. \xc2\xb7 To control and minimise wage costs suitable to the operation. \xc2\xb7 Once trained, have an awareness of knife usage and safety.

Key Task Area - Compliance and Administration \xc2\xb7 Ensure storage and dating/stock rotation is in line with company procedures and policies. \xc2\xb7 To be able to use all kitchen equipment effectively. \xc2\xb7 To report faulty equipment, plant machinery and utensils and ensure repairs are completed expediently. \xc2\xb7 Ability to understand and follow safety procedures. \xc2\xb7 Knowledge of outside contractors for kitchen maintenance. \xc2\xb7 Ensure security of kitchen and fridges at closing. \xc2\xb7 Ensure working areas are maintained in a clean, tidy and hygienic condition with health & hygiene / health & safety and company procedures / policies all adhered to. \xc2\xb7 Report any faults or defects and following up outstanding or re-occurring problems. \xc2\xb7 To have full understanding and knowledge of the HACCPs and advise of faults in processes. \xc2\xb7 Ensure a good working relationship is maintained with suppliers. \xc2\xb7 To uphold the company\'s commitment to the protection of young and vulnerable people, in accordance with the company\'s responsible gambling policy and procedures.

Key Task Area - Planning and Leadership \xc2\xb7 Support and assist Senior Chef in management and organisation of kitchen. \xc2\xb7 Supervise kitchen operation to ensure outgoing food is of a consistently high standard. \xc2\xb7 To effectively communicate with all members of the kitchen brigade ensuring appropriate people management skills. \xc2\xb7 To compile departmental staff rotas in the absence of the Head Chef / Senior Sous Chef.

Key Task Area - Development \xc2\xb7 Train staff to required standard of food production by Head Chef and company expectations. \xc2\xb7 To actively promote ideas to improve business levels. \xc2\xb7 To be conversant with industry trends and adapt. \xc2\xb7 To ensure all delegated duties are completed to company expectations within the allotted time frame. \xc2\xb7 When able to, attend industry trade shows to be familiar with technological advancements. \xc2\xb7 Through training ensure costs are minimised and understand the cost implications for example: food wastage, date rotation and breakages. \xc2\xb7 To recognise the importance of teamwork and group dynamics, building and maintaining effective working relationships within the team. \xc2\xb7 To adopt a positive and flexible attitude to changing department priorities and procedures, including any required shift changes as a result of sickness or holiday that are communicated and consulted upon with you and your line manager. \xc2\xb7 To review your own performance at probationary reviews and annual appraisal and actively be responsible for your development needs.

Qualifications

Level 2 Basic Food Hygiene as a minimum.

Additional Information

Paid Breaks
Pension
Birthday meal
50% off food
Evenings and weekends

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