Overview
Working as part of a cohesive, friendly, and talented team and under the direction of the Executive Head Chef and Sous Chefs, the Junior Sous Chef will lead, inspire and develop the food offered to Fellows, students and staff, conference delegates, guests, and visitors. Through the development of innovative dishes, they will develop the hotels unique selling points to its commercial client base (conferences, events and weddings) and provide nutritionally balanced dishes which support student life and wellbeing and reduce the carbon footprint.
Responsibilities
* Food Innovation and Quality: Development of an innovative nutritious range of menus which reflect modern eating trends, provide staff with great food and value for money, and deliver unrivalled fine dining plates for more formal occasions. Ability to cook and deliver a range of foods such as grab ’n’ go items, buffets and small fine dining functions to large banquets.
* Finance: When supervising the team, ensure accurate production schedules are followed; waste is minimised; stock is kept secure and rotated; goods-in protocols are followed.
* Food Hygiene and Health and Safety: Implement all food safety and health and safety legislation and college policies. On shift, ensure all team members comply with their personal responsibilities and the law. Attend compliance training when requested.
* Leadership: Deputise for the Sous Chefs in their absence, ensuring high standards are maintained across all services. Assist with ordering from suppliers, support the development of apprentices, create a culture of learning in the kitchen, lead in a fair unbiased way at all times, assist with coaching the team, and supervise small fine dining dinners when required.
Qualifications / Requirements
* Senioritiy level: Entry level
* Job function: Management and Manufacturing
* Industries: Hospitality
* Employment type: Full-time
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