Sous-chef

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.

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.

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

Minimum of 3 years relevant work experience in a managerial role at a similar level kitchen

HACCP certified

Strong knowledge of food products and up to date on market standards

Excellent knowledge of modern cooking techniques

You're fluent in English

You’re legally allowed to work in the UK