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St Andrews Links
Sous chefSt Andrews Links • St Andrews, UK
Sous chef

Sous chef

St Andrews Links • St Andrews, UK
30+ days ago
Job type
  • Permanent
Job description

St Andrews Links is a world-renowned organisation, proudly known as the Home of Golf. Our eight exceptional golf courses – including the iconic Old Course – are at the heart of our operations and global reputation. Over the years, we have grown and diversified to become much more than just a golf destination, offering unforgettable experiences for every golfer who visits. If you love golf there’s no better place to work, however we don’t need you to be a golfer, we simply need you to be brilliant at what you do and appreciate the game.

We are currently looking for a Sous Chef to join our Craigtoun Course Clubhouse team on a permanent basis to provide an efficient food and beverage service, ensuring our customers and colleagues always experience quality interactions and service through our values-led approach. This is an exciting opportunity to contribute to the consistent delivery of exceptional dining experiences while being part of a dedicated and passionate team.

Key Duties and Responsibilities

  • To deputise in the absence of the Resort Head Chef, maintaining standards and procedures within the kitchen side of the operation
  • To observe and control the preparation and cooking of food for the day-to-day food operations and for events.
  • To manage and monitor the provision of food ensuring that quality standards are maintained to set SOP
  • To assist with food purchasing, ensuring that quality standards are maintained and costs controlled using agreed processes and suppliers
  • To operate an online purchasing system (TEVALIS) and have a good understanding of Microsoft Teams
  • To manage and monitor food hygiene regulations, ensuring compliance and that accurate records of this compliance are maintained, and where applicable, displayed.
  • To ensure Health and Safety regulations are adhered to at all times and where breaches occur put in place action plans to correct
  • To contribute to the development and pricing of menus to achieve the agreed gross margin, for both day-to-day operations and events.
  • To ensure that menu deadlines are adhered to, and thought is given to menu style, content, sustainability, seasonality, and most importantly appearance and taste
  • To inspire chefs in your brigade by leading by example
  • To monitor stock, ensuring detailed records are maintained and that wastage is minimised.
  • To assist with producing and managing the team's costed rotas using the costing model
  • To support, train and develop the team
  • Undertake any other duties as requested
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Sous chef • St Andrews, UK

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