Sous Chef – Wednesday to SundaySalary: £35,000 per annumHours: Wednesday to Sunday, 40 hours per weekOverall Purpose of the JobAt RA Group, we take pride in delivering authentic, fresh, and sustainable cuisine, tailored to exceed client and customer expectations. The Sous Chef will support and deputise for the Head Chef, ensuring the delivery of exceptional food quality, consistency, and creativity in line with RA Group standards.Key ResponsibilitiesGeneral:Assist the Head Chef in managing the kitchen, creating an environment where the team is motivated and inspired.Continuously seek opportunities to innovate and elevate the food offering.Food:Demonstrate excellent culinary skills with a passion for creating seasonal, fresh, and cost-effective dishes.Actively contribute to concept development and the implementation of new RA Group food concepts.Champion sustainability by managing waste, reducing plastic usage, and promoting plant-based eating.Finances:Ensure food is purchased through approved suppliers to maximise GP.Support accurate stocktaking processes and maintain proper storage and preparation practices to minimise wastage.Assist in costing dishes and improving margins through portion control and efficient labour management.Health, Safety, and Environment (HSE):Maintain comprehensive knowledge of allergens, food safety, hygiene, and health and safety standards, including HACCP and COSHH compliance.Support the Head Chef in ensuring kitchen safety and updating training where necessary.Team:Train, mentor, and develop team members to encourage professional growth and maintain high standards.Assist in managing HR processes, including absence, lateness, and performance, in line with company procedures.Other:Act as an ambassador for RA Group, maintaining professionalism in interactions with clients, suppliers, and colleagues.RA Group ValuesOur family comes first – We invest in our people and their talents.We love to share the food and drink we love – We celebrate the UK’s vibrant food culture.We champion craft and service – We uphold the highest standards with responsibility.We’re commercially savvy – We are honest and reliable in everything we do.Key Measures of SuccessPositive client and customer feedback.Achievement of GP and sales targets.Compliance with food safety standards and audits.Effective team management and retention.Key Skills and ExperienceProven experience in a similar role, ideally within high-profile or fine dining environments.Passion for innovation and sustainability.Strong leadership skills with the ability to motivate and develop a team.Calm and professional under pressure.IT literacy and a commercial approach to menu creation.
