We are seeking a talented and driven Sous Chef to join our dynamic kitchen team. If you're passionate about food, thrive under pressure, and are ready to step up in your culinary career, we want to hear from you!

Born on the site of the once iconic Manchester Exchange railway station, CitySuites I and CitySuites II Aparthotels embody the very spirit of the city, standing tall as a testament to the forward-thinking essence of Manchester. Our 5* apartments are a sanctuary amidst the chaos, allowing our guests to navigate the city with ease.

Along our journey, weve immensely proud to have launched Embankment Kitchen, our modern seasonal restaurant and bar, as well as Embankment Cafe Co., offering artisan coffees and freshly made cakes and sandwiches. Our sophisticated meeting and event spaces have grown too, hosting everything from board meetings to launch parties, and even wedding receptions.

Were made up of brilliant people, who care deeply, have a passion for their craft, an obsession for the best, and an altogether extraordinary spirit. We love this space, and we work hard to make sure our residents love it as much as we do. Were proud to be a part of the CitySuites story.

As the Sous Chef you are responsible for supporting the Head Chef in the efficient operation of the kitchen. You will play a crucial role in managing the kitchen team, maintaining food quality, ensuring kitchen hygiene and safety standards are met, and assisting with menu development.

As the Sous Chef you will take on a leadership role during service, helping to coordinate the preparation and cooking of dishes while managing the flow of kitchen operations.

You will play a vital role in ensuring the success of the kitchen by maintaining food quality, running efficient kitchen operations, and overseeing the team. A highly skilled and leadership-driven position, requiring experience in both culinary techniques and team management.

Key Responsibilities:

Kitchen Operations Management:

Assist the Head Chef in overseeing the daily operations of the kitchen.
Ensure the kitchen runs smoothly during service, managing the flow of food preparation and orders.
Supervise all kitchen staff, including chefs, cooks, and kitchen assistants, ensuring they are performing their duties efficiently.
Help manage kitchen schedules, ensuring adequate staffing levels at all times.
Publish kitchen rotas and approve staff holidays in a timely manner.
Ensure weekly stock takes are completed and inputted onto Quadranet
Ensure the kitchen team are inputting all invoices onto Quadranet.

Food Preparation & Quality Control:

Oversee food preparation to ensure consistency and quality standards are maintained.
Maintain portion control, presentation standards, and ensure dishes are prepared to the restaurants specifications.
Monitor food quality at every stage of preparation, from raw ingredients to final plating.

Team Supervision & Development:

Supervise and mentor junior kitchen team members, including Chef de Partie, Commis Chefs, and kitchen assistants.
Provide training and guidance on cooking techniques, kitchen operations, and hygiene standards.
Promote a positive work environment, ensuring effective communication and teamwork within the kitchen.
Oversee and manage performance reviews with junior team members including, probation, 1-2-1s, and development plans.

Health & Safety Standards:

Ensure the kitchen complies with food safety, health, and hygiene regulations at all times.
Maintain cleanliness and organisation in the kitchen, ensuring all workstations are sanitised.
Ensure that kitchen equipment is regularly checked and maintained for safety.
Ensure all team members are up to date with online health and safety courses.

Inventory & Stock Control:

Assist in managing inventory, including ordering, storing, and rotating ingredients.
Monitor stock levels and assist with inventory checks to avoid shortages or overstocking.
Ensure food is stored correctly to maintain freshness and prevent waste.

Menu Planning & Development:

Assist the Head Chef in menu planning, helping to create new dishes and seasonal offerings.
Contribute to the development of special menus or event-based menus.
Ensure all dishes are consistently executed and meet restaurant standards in terms of quality, taste, and presentation.

Cost Control & Budgeting:

Help manage kitchen costs, including food and labour, to maintain profitability without compromising quality.
Assist with portion control, food waste reduction, and tracking expenses.
Ensure proper management of ingredients and minimize food waste.

Communication & Coordination:

Act as a liaison between the kitchen and front-of-house staff to ensure smooth service and timely delivery of orders.
Assist in managing customer requests or special dietary needs, ensuring proper communication with front of house team.
Handle any issues that arise in the kitchen promptly and effectively, ensuring service is not disrupted.

Competencies and Skills:

Personal integrity, with the ability to work in an environment that demands excellence
Strong culinary skills and an in-depth understanding of various cooking techniques.
Leadership and team management abilities, with experience training and supervising kitchen staff.
Strong organisational skills and the ability to manage multiple tasks efficiently in a fast-paced environment.
Excellent communication and interpersonal skills to effectively coordinate with kitchen and other departments.
Knowledge of health and safety regulations, food hygiene, and safety practices.
Ability to work under pressure and remain calm in a fast-paced environment.
A passion for food and cooking, with a focus on quality and consistency.
Ability to manage multiple tasks and maintain quality standards.
Strong leadership and mentoring skills, with the ability to guide junior chefs.
Ability to adapt to different cooking styles and dietary needs.
Strong attention to detail and presentation.
Knowledge of stock control and inventory management.