Junior Sous Chef

Key Responsibilities

• Supporting the Head Chef in the efficient running of the kitchen team.
• Deputizing for the Head Chef in their absence.
• Ensuring food preparation and presentation meet high standards and comply with Food Safety Regulations.
• Supervising, training, and motivating the kitchen team to achieve set standards.
• Assisting in planning and implementing new menus.
• Checking deliveries, maintaining appropriate stock levels.
• Collaborating with the Breakfast Team for smooth breakfast service.
• Ensuring a balanced staff meal is served twice daily.
• Assisting with rota creation in the Head Chef’s absence.
• Maintaining kitchen cleanliness.
• Anticipating and responding to customer needs to enhance satisfaction.
• Adhering to company and Head Chef systems.
• Developing training plans for the team.
• Ensuring staff wear appropriate uniform and maintain hygiene standards.
• Managing budgetary controls for food gross profit (stock control, purchasing, portion control, wastage).
• Adhering to all Company and Legal Food Safety Standards.
• Reporting accidents, hazards, and dangerous occurrences.
• Completing other delegated tasks.

Skills and Expertise

• Junior Sous Chef or exceptional Chef de Partie experience.
• Flexibility to work various shift patterns, including weekends and mornings/evenings.
• Ability to follow standardized menus.
• Strong organizational and standards-driven skills.
• Ability to make decisions in a fast-paced environment.
• Excellent communication and team motivation skills.
• Cost management experience.

Job Facilities/Benefits

• Competitive salary
• Ongoing support, training, and development
• 28 days holiday including Bank Holidays
• Stakeholder Pension entitlement
• Discounted hotel room rates
• Ongoing incentives and rewards
• Meals on duty