Sous Chef
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The Sous Chef at the Inner Temple will work hands on for the operational productivity of the kitchen department and its operational standards.
Salary: £40,000, plus paid overtime
Hours: 40 hours + extra holiday
Key Responsibilities:
- To ensure weekly hall menus are developed and improved upon on a regular basis.
- To oversee and assist in the preparation and presentation of all meals and service across the Hall, Events and Staff Canteen.
- To oversee, manage and lead catering functions.
- To organise sections stock and ingredients, both preparation and stock holding.
- Keep record of food production volumes, waste, stock holding and food cost concerns.
- To create weekly hall menus, including soup de jour, salad section, daily carvery and hot mains.
- To assist the Executive Chef and Head Chef with future menu creations.
- To manage and motivate the team.
- Formal culinary training
- At least 2 years within a similar role within production or event work
- Good foundation of Health and Safety and Food Safety Knowledge
- Allergen knowledge
- Great management skills with ability to motivate a team
- Flexibility of the role
- Highly developed attention to detail
We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of London’s most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry.
A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging.
To find out more on the rich history of Searcys, please visit our website at www.searcys.co.uk