Sous Chef
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Sous Chef

Villa Lena

Posted

Expired

Sous Chef

About the job

1. My Purpose:
Sous Chef is responsible for keeping true to Villa Lena ethos of sustainable and seasonal cooking, with an emphasis on home grown vegetables, responsibly hunted local game and local organic produce. Sous Chef will have to work very closely with the Executive Purchasing and Administration Chef in order to control product expenses and design inventive seasonal menu, and with the Agricultural Department in order to direct and specify fruits and vegetables to be grown and collected on site.
Mandatory for this position to have strong vegetarian skills
Generally, the Sous Chef will be responsible for all food production including that used for restaurants, private functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.
Will be responsible in understanding and elevating Villa Lena's unique advantages into the F&B strategy - the foraging and cultivating elements of the agriculture of the estate, wild nature and
vast spaces, exceptional local producers and a context of slight and scarce competition.
2. My Associations:
I shall report directly to the executive Chef whom I will work closely, along with the F&B Head – and must interact well with all Managers, restaurant guests, suppliers, business partners, other steering committee members and all associates at Villa Lena.
The Sous Head Chef is obliged to know and apply in practice:
• Orders, instructions, guidelines and decisions of the Company administration.
• Procedures and standards of the Company;
• Internal Labour Regulations and other local Statutory Acts; HACCP knowledge and enforce on the team
• Organizational structure of the Agriturismo and procedures of interaction between different departments
MY MAIN ACTIVITIES WILL BE:
- TO PLAN
- TO DEVELOP
- TO BUDGET
- TO OVERSEE
- TO TRACK
  • Salary will be commensurate with the candidate's experience
  • Provided
  • Annual company financial targets are in place, as the bonus if they will be reached
  • Department: F&B kitchen

About you

My Essential Functions:
I must be capable of:
2.1 Managing all functions of the Food Production and Cleanliness and Sanitation to achieve the optimum departmental profit and quality level.
2.2 Overseeing special events and special food promotions.
2.3 Developing and writing standard recipes.
2.4 Developing and supporting the continuous improvement of the Culinary team to ensure outstanding technical skills and product knowledge is maintained.
2.5 Maintaining comprehensive product knowledge including ingredients, equipment, vendors, markets and current trends and make appropriate adjustments to kitchen operations accordingly involving the GM
2.6 Work in close contact with our Agricultural Team and develop a Vegetable Garden production to sustain the Villa Lena ethos .
2.7 Controlling and analysing, on an on-going basis, the level of the following:
• Sales
• Costs
• Issuing of food and Veg
• Quality and presentation of food products
• Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Kitchen Marketing
2.8 Developing training plans, developing training material in accordance with Villa Lena Ethos.
2.9 Developing with the Head of Food and Beverage and Executive Chef the menu engineering and menus offering guests value for money in accordance with Italian guidelines.
2.10 Planning and organizing with the Executive Chef, Head of Events and Head of Food And Beverage
activities in the restaurant.
2.11 Attending and participating in other meetings as required by the event and administration calendar.
2.12 Keeping an up-dated Restaurant Policies and Procedures file and up-dated files on the following Food
Production matters:
• Recipes
• Finance
• Standards
• Personnel and Training
• Promotions
• Meetings
• Projects
• Material and Equipment
• Miscellaneous
• Update Allergies book for the existing dishes and new dishes
2.13 Setting Food Production and Cleanliness & Sanitation goals and developing strategies, procedures and policies.
2.14 Determining with the Purchasing Manager Support the minimum and maximum stocks of all food, material and equipment.
2.15 Managing food costs, upholding menu standards and controlling inventory of all kitchens that are under my supervision.
2.16 Creating event-specific menus for occasions such as celebrations, conventions and catered meetings.
2.17 In addition to menu maintenance and event management, being involved with all full-service hospitality establishments' day-to-day functions, including associate management, guest interactions, office administration duties, vendor communications and labour costs.
2.18 Overseeing the management of associates and taking ownership to address issues that lower levels of management are unable to resolve with clear and concise communication to support development and ensure ownership at the right level.

2.19 Ensuring that Italy’s Municipality standards are adhered to in regards to sanitation regulations, food storage and loss prevention.
2.20 Directing administration and planning of the Culinary Operations needs to meet day to day
expectations.
2.21 Clearly describing, assigning and delegating responsibility and authority for the operation of the various sub-departments within culinary.
2.22 Developing, implementing and monitoring of schedules for the culinary operations to achieve profitable results.
2.23 Participating with the Executive Chef, Head of Food And Beverage etc. and any other parties
concerned in the creation of attractive merchandising menus to attract a predetermined customer market.
2.24 Implementing effective control of food and labour costs within the culinary team.
2.25 Assisting in establishing and achieving predetermined profit objectives and desired standards of quality in food, cleanliness and promotion.
2.26 Regularly reviewing and evaluating the degree of customer acceptance of the services provided by the sub departments.
2.27 Recommending to management new operating and marketing policies in consultation with the Head of Events and Executive Chef when there is consistency in decline of sales that imply dissatisfaction by the guests, a material shift in the components of customer market, or any other changes in the competitive environment.
2.28 Developing (with the aid of sub-department heads) operating tools necessary for budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control,
MyPromise, etc.
2.29 Continuously evaluating the performance of the team and encouraging enhancement or development within the job function or in their career as a whole.
2.30 Planning and administering a learning and development program within the department which will provide well-trained associates at all levels and permit advancement for those persons qualified and interested in career development.
2.31 Being overall responsible for departmental matters as they relate to culinary operations in conjunction with local regulation, protocols and practices.
2.32 Being a natural in adapting to basic service rules and demonstrate willingness to assist with lateral service.
2.33 Maintaining harmonious relationships and good communication within the Property, regardless of guests/ patrons or other associates.
2.34 Ensuring familiarisation with Italy’s Municipality food hygiene and HACCP guidelines
2.35 Maintaining a clean and pleasant appearance (including complete uniform, tag, polished shoes, perfect grooming, down to earth make up, dressed hair etc.), and give the impression of a reputable and organized service provider.
2.36 Ensuring punctuality in attendance and conform to the standards, which may be established from time to time for this position. I am of the understanding that high levels of tardiness shall be subjected to disciplinary action based on the Associate Code of Conduct and Disciplinary Policy established by Administration Office.
2.37 Working varying schedules to reflect the business needs of the Restaurant due to the cyclical nature of the hospitality industry.
2.38 Attending all scheduled training sessions and meetings as and when required.
2.39 Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, workshops, Private parties, writing specialty menus for promotions, etc.
2.40 Ensuring menus for specials and/or brunch are completed weekly.
2.41 Supervising daily cleaning and inventory of walk-in, storage and refrigerators.
2.42 Perform any general cleaning tasks using standard restaurant cleaning products to adhere to health standards.
2.43 Ensure staff food menu is prepared weekly in accordance with the GM
3. My Supporting Functions
In addition to performance of the essential functions, I may be required to perform a combination of the following supporting functions
4.1 Any other special tasks assigned on an daily basis by the Executive Chef .
4.2 Work from time to time outside normal hours in order to meet reporting deadlines and take full
responsibility of the Department thereby extending my support whenever needed.
4.3 Whilst in employment, I am required to fully comply with Our Mandates for the safe and effective
operations of the properties. I am aware that violating company policies and procedures shall be dealt with based on the Code of Conduct and Disciplinary Policy established by Administration Office.
5.3 General / Miscellaneous
5.4.1 Being thorough and familiar with the VL Property emergency procedures and be in a state of
preparedness for any emergency that may occur.
5.4.2 Being familiar with all company related forms, schedules and documents and be abreast with Standard
Operating Procedures relevant to the position of service coordination, particularly in the field of responsibility that I have been hired for.
5.4.3 Having to accommodate any other duties that are assigned from time to time.
I am aware that must possess the knowledge, skills and abilities and be able to explain and demonstrate that I can perform the essential functions of the job, with or without reasonable resources, using some other combination of knowledge, skills, and abilities.
6. My Characteristics for This Position
6.1 Displays emotional maturity and sensitivity in dealing with others.
6.2 Operates with integrity and objectivity at all times.
6.3 Creative and innovative style and approach.
6.4 Strong leadership, supervisory, analytical, and project management skills.
6.5 Experience with budgetary processes; cost control/revenue maximization.
6.6 Knowledge of seasonal, organic and sustainable cooking.
6.7 Experience with Microsoft Office (Word and Excel mandatory).
6.8 Strong written and verbal communication skills.
6.9 Understand and demonstrate customer service and works to build organizational goals.
6.10 Ability to articulate in the presence of owners.

7. My Physical Demands
7.1 Being aware that most work tasks in my job function is performed indoors where temperature is
moderate and controlled by hotel environmental systems.
7.2 Always projecting enthusiasm, energy and involvement in my communication with guests, supervisors and other associates.
7. My Qualification Standards
I must have a high school degree or equivalent education.
8. My Experience
9.1 I should have several years’ experience in the overall management of sustainable culinary operations.
9.2 Hands-on experience in culinary operations as an all-rounder with experience in multiple cuisines.
9. Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
My Promise is not an exclusive or exhaustive list of all job functions that I can be asked to perform. I shall from time to time whilst in employment with Villa Lena SRL accommodate any other requests to contribute towards the success of the Company
  • Language required: English.

The company

The concept behind Villa Lena is to create a genuine but interesting, relaxed and fun atmosphere for everyone who visits within a context of creative exchange. With this in mind, the grounds of Villa Lena host an artist residency attended by international multi-disciplinary artists.
Villa Lena, with its uniquely picturesque setting, is set within easy access to the most celebrated cities of Tuscany. Florence and Pisa with their international airports are only a short drive away.
The estate itself sprawls over 500 hectares of woodland, olive groves and vineyards, filled with extraordinary fauna and wildlife. The heart of the property includes a heritage listed 19th century villa.
The restoration of Villa Lena commenced in 2013. Interior designer Clarisse Demory revived the living spaces by recycling and restoring some of the existing Tuscan furniture combined with vintage mid century pieces. This eclectic "neo folk" style creates a fresh and uncluttered atmosphere throughout the hotel. Guests can now enjoy accommodation speckled over several residencies, including rooms in converted stables, self-contained apartments, and private houses.

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Expired

Sous Chef

Tuscany, Italy

Full-time, 9 months

Start Date:

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