Sous Chef

Sous Chef Department: Catering Employment Type: Full Time Location: Salisbury Description Are you a Sous Chef or Assistant Chef looking to take a break from the conventional late-night shifts and weekend working? At Naim Audio, we are looking for a talented and creative individual to join our team, working Monday to Friday, 7:00am to 3:00pm. You will be working in our onsite restaurant, alongside our Catering Manager, having an input into the choices on offer, and undertaking tasks such as baking, washing up, and food preparation. We are proud to offer our staff and visitors complimentary Breakfast, Lunch & Afternoon tea in our stylish restaurant. Our food consists of homemade products, including a deli counter where you will find fresh seasonal items such as pesto, houmous, tapenades, cured meats, and a selection of cheeses, alongside varied hot food options. High standards of presentation, cleanliness and a great attitude are key to this role as this is a customer facing job. Key Responsibilities Daily baking, and salad preparation for the various lunch shifts, and washing up in accordance with the company break time requirements and schedules. Creation of menu writing to include dishes for ‘allergy-based products’. To uphold and comply with the organisation’s Policies and the Law in relation to Food Hygiene, Health & Safety, Financial Regulations, Equal Opportunities, Data Protection and other Policies and Procedures required for the smooth and effective operation of the business. Promote good customer and staff relations. Achieve and maintain high standards of cleanliness & presentation, ensuring all aspects of equipment and production area meet FSA guidelines. Assist the Catering Manager in ensuring the on-site restaurant is suitably stocked and all dietary requirements of the staff are considered. Oversee in the Catering Managers absence by leading the kitchen and undertaking duties such as food ordering, budgeting, and training temp staff as and when required. Follow recipes in line with allergen awareness. To report any concerns or issues to the Catering Manager immediately for action e.g. broken equipment. To respond to compliments and complaints; listen to feedback from visitors or staff and ensure that it is used positively to influence and develop the organisation and its activities. Training of any staff due to work in the canteen. Keep up with trends and seasonal ingredients, using fresh produce. Skills, Knowledge and Expertise Previous experience in a catering or hospitality environment. Excellent communication and customer care skills, with a customer centred approach to service delivery. Awareness of relevant legislation; Food Hygiene, Health & Safety. Allergen Awareness. Up to date Food Hygiene Certificate or willingness to undertake training. Good teamwork skills. Basic IT skills. Self-motivated, committed and enthusiastic with the ability to work under pressure. Benefits Monday - Friday shifts 24 days holiday, plus bank holidays - increasing with length of service Use of (free) canteen Free parking available on-site Enhanced employer pension contribution (4% of gross salary) Death in Service insurance Employee discount on Naim products Wellbeing initiatives, including an Employee Assistance Programme (EAP), and discounted memberships at select local gyms Alongside other, standard benefits (for example, training and development opportunities as appropriate to role)