Sous Chef
Sous Chef
Ready to join the team in our exciting new kitchen? This is your chance to help shape something special.....
Roydon Marina Village is a bustling holiday park and marina in the stunning Lea Valley Regional Park, and we've recently launched our brand-new Boathouse Bar & Kitchen - and we're looking for a talented chef to join the team. This is more than just a job.... The Boathouse Bar & Kitchen is set to be the centre point of the business, and it's your opportunity to join the team in a fresh, modern kitchen and deliver an exceptional dining experience for our guests.
Main Duties and Responsibilities of the Role:
Support the head chef in delivering a breakfast and daily menu, your role will involve preparing food and orders for the Boathouse at Roydon Marina Village.
Demonstrate a high level of food safety knowledge and follow recommended practices.
Be proficient in understanding the law regarding allergens, ensuring every dish is accurately assessed with allergens recorded for the front of house team.
Ensure the kitchen and storage areas are kept clean and tidy.
Operate in accordance with the Safer Food, Better Business guidelines.
Take pride in the presentation and quality of food from the kitchen, ensuring the customer always receives an exceptional standard of food.
Communicate effectively with other team members, encourage an atmosphere of respect and cooperation among colleagues, ensuring that the FOH team has the required understanding of dishes, specials, and allergens.
Be aware of upcoming events, assist where required with ordering ingredients and products correctly, maintaining adequate stock levels, and accurately recording the receipt of goods delivered. Immediately report any short or incorrect deliveries.
Ensure that all equipment is working safely and is compliant with manufacturers' guidelines for operation, reporting, and recording any faults.
Undertake other reasonable tasks as required.
About this role
Person Specification
Education and Qualifications:
Food Hygiene Certificate Level 2 and Level 3 (will be provided).
Fluent in spoken and written English.
Competent understanding of food hygiene regulations.
Experience:
A minimum of 2 years’ experience as a chef in a fast-paced environment.
Knowledge of health and safety and compliance.
Skills and Attributes:
A highly organized individual who thrives under pressure and can react quickly to situations using initiative.
Able to work independently, prioritize tasks, and manage workload effectively.
An approachable individual with the ability to work as part of a team
Willingness to learn new skills and ways of working.
Innovative and inspiring approach with a keen eye for detail.
Flexible approach to working arrangements and an ability to align working hours with customer demand and workload.
Excellent communication skills, confident in conversing with customers and liaising with other team members.
Committed to delivering consistently high standards.
Part time available from 16 hours per week
What you will need
Required criteria
- Hold Level 2 (and preferably Level 3) in food hygiene
- Knowledge of health and safety and compliance.
- Previous experience as a chef
