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Junior Sous Chef

Exclusive Collection

Junior Sous Chef

Salary Not Specified

Exclusive Collection, Abbots Worthy, Hampshire

  • Full time
  • Permanent
  • Onsite working

Posted 1 week ago, 20 Sep | Get your application in now before you miss out!

Closing date: Closing date not specified

job Ref: 703859a4d52f46839278715c5c8f675c

Full Job Description

  • Able to manage a busy service with good communication with kitchen, front of house team and guests.
  • To be able to work calmly and professional under pressure in a open kitchen environment.
  • To manage the day to day running tasks of the Well House restaurant.
  • Must be confident in interacting with customers and serve the customers as part of the theatre service.
  • Able to teach wood fired classes in Seasons and able to cover other classes if required.
  • Make sure the standard of food and service are executed to the highest standard at all times.
  • Responsible for all areas of H&S and HACCP for the Well House.
  • Need to be aware and focused on local produce and build relationships with local suppliers.
  • Able to work closely and communicate with the garden team in regard to using the kitchen garden produce and maximising the use of the produce.
  • Be flexible. Weekends will be the prime times and be able to work in the main house kitchen if required to cover different areas of the main house kitchens.
  • Able to rota according to the business, communicate with Executive Chef staff requirements at least two weeks before.
  • Able to manage the food orders and disposables for the Well House.
  • Responsible for maintaining the two bushman wood fired ovens to highest standards and for all the equipment in Seasons. Also responsible for maintaining the cleanliness of Well House / Season to a very high standard.
  • Able to train, develop, motivate staff and recruit casuals as required, working with the Executive Chef and HR Department.
  • Able to create new dishes and development of menu alongside Executive Chef always looking to raise the bar.
  • Required to manage all delivers and stock and work with main kitchen to minimise overstocking.
  • Carry out any reasonable request by the Exec /Head Chef or General Manager