Junior Sous Chef
Junior Sous Chef
The Malone has just rebranded and has undergone an extensive refurbishment of the bar, restaurant, and wider hotel. We have a fantastic opportunity for an experienced Junior Sous Chef to join our growing team at an extremely exciting time! We are a locally owned, boutique four-star* hotel where your personality and originality will have a chance to shine!
The successful candidate will be contracted to 37.5 hours per week.
As Junior Sous Chef, you will partner with the Head Chef to ensure the efficient and effective operation of the Kitchen and the Kitchen Team, demonstrating expertise in culinary skills and operational management. You will deputise for the Head Chef in their absence, maintaining consistency across all operations, ensuring integrity in all aspects of service delivery. With a keen eye for detail and a commitment to excellence, you will ensure that the preparation and presentation of food meet the highest standards, always complying with Food Safety Regulations and prioritising the safety and well-being of our guests and team.
As a senior member of the Brigade, you will support, train, and motivate the team, fostering a collaborative and supportive environment that drives the achievement of our budgeted food gross profit, demonstrating a commitment to the success of the business.
Key Accountabilities
Alongside the Head Chef, motivate and train the Kitchen Team to work effectively and efficiently, ensuring everyone is moving in the right direction towards achieving departmental goals.
Aid the Head Chef in planning and implementing new menus, considering guest preferences and ensuring profitability.
Support the Head Chef in the supervision of kitchen operations with a focus on quality, hygiene, and guest satisfaction, adhering to all food and beverage standards.
Ensure all deliveries are checked daily, maintaining appropriate stock levels to minimise waste and ensure cost-effectiveness.
Work closely with the Food and Beverage Team to ensure a smooth and efficient service, prioritising guest satisfaction.
Ensure balanced staff meals and maintain a high standard of kitchen cleanliness.
Assist in writing and recording rotas, ensuring fair and equitable scheduling. In conjunction with the Head Chef, produce a three-week rolling rota.
Strive to anticipate customer needs and react proactively to enhance their dining experience.
Ensure all systems set by the Company and the Head Chef are being followed.
Devise, agree, and action training plans, in conjunction with the Head Chef, to support and develop the team's skills and knowledge.
Ensure the team adheres to high standards of personal hygiene and maintains a professional appearance.
Alongside the Head Chef, undertake all budgetary controls to achieve the budgeted gross profit, considering cost-effectiveness and minimising waste.
Abide by all Company and Legal Food Safety Standards.
Report all accidents, dangerous occurrences, or hazards to the Supervisor, Head Chef or Duty Manager.
Complete any other reasonable tasks as delegated by your Line Manager or any Senior Manager.
About this role
Company Benefits:
As an award-winning, family-owned hotel, we offer our staff the chance to become “part of the family!” Your employee benefits will include the following:
Competitive salary.
Internal growth and development opportunities.
28 days' holiday for full-time staff.
Departmental incentives.
Free parking.
Discounted friends and family rates.
This job description is not exhaustive; therefore, the job holder may be required, from time to time, to conduct tasks as and when requested by Hotel Management.
Interviews may take place before the job advertisement closes, as and when suitable applications are received. If a suitable candidate is appointed, the role may close early; therefore, please do not hesitate to submit your application promptly.
In addition, we also reserve the right to enhance the criteria at the shortlisting stage.
What you will need
Required criteria
- Previous cuisine experience in a hospitality, travel or tourism environment operating as a Sous Chef or equivalent.
- Demonstrate the importance of preparing and serving food to exceptional high standards at all times.
- Ability to work under extreme pressure and resolve issues in a timely manner.
- Demonstrate strong attention to details with exceptional organisational skills.
- Possess excellent communication and interpersonal skills.
- Fully knowledgeable on Health & Safety, Hygiene, Fire and Security legislation.
- Excellent command of spoken and written English.
Desired criteria
- Recognised qualification in catering or food management.
- Previous line management experience.
Skills needed for this job opportunity
Chefing Skills
HACCP/Food Safety Management Skills
Supervisory Skills
