Junior Sous Chef

Department: Food & Beverage

Reports To: Sous Chef / Head Chef

Responsible For: Supporting Breakfast, Lunch, In-Room Dining, and Dinner services

What will I get?

• Base Salary: £38,000 per annum, based on a 48-hour work week.
• Service Charge: In addition, a service charge is applicable as per company policy, capped at 173 hours per month. This typically ranges from £8,000 to £10,000 gross per annum, depending on business performance and service levels. The current average over the past 12 months is approximately £9,000 per year.
• Increased holiday allowance with length of service
• Complimentary meal while on duty
• HSF Health Plan
• Dental cost reimbursement
• Optical cost reimbursement
• Complimentary coverage for your partner and children
• High street and grocery shopping discounts, as well as discounted cinema tickets and more.
• Gym membership discounts.
• Access to a 24/7 GP advice line and counselling services, including support for dependents.
• Employee referral program for line employees.
• Learning and development opportunities.
• Contributory pension scheme

What Will I Be Doing?

We are seeking a motivated and skilled Junior Sous Chef to support our culinary team in delivering exceptional dining experiences. This role offers an excellent opportunity for a rising culinary professional to gain leadership experience, contribute to innovative menu development, and maintain high kitchen standards under the guidance of senior chefs.

Key Responsibilities

• Culinary Support
  • Assist in the preparation and execution of dishes across all meal periods with a focus on consistency, taste, and presentation.
  • Support the Sous Chef and Executive Chef in developing seasonal menus and daily specials.
  • Ensure all food is prepared to the highest standard in accordance with recipes and quality guidelines.
• Team Collaboration
  • Help supervise and guide kitchen staff during daily operations.
  • Foster a collaborative and respectful working environment.
  • Provide mentorship and training to junior team members, promoting growth and efficiency.
• Kitchen Operations
  • Oversee specific sections of the kitchen as assigned (e.g., garde manger, hot section).
  • Ensure compliance with food safety and hygiene standards (HACCP or equivalent).
  • Assist with inventory checks and the proper storage of food and supplies.
  • Monitor food quality and promptly communicate any concerns to senior chefs.
• Quality and Cleanliness
  • Conduct routine checks to maintain cleanliness, organization, and equipment standards in assigned work areas.
  • Support in resolving minor kitchen issues quickly and effectively to minimize disruption.

What Are We Looking For?

• Experience in a professional kitchen, with previous exposure to a supervisory or senior line cook role preferred.
• Culinary diploma or equivalent professional training.
• Has Food Safety Level 3
• Strong knowledge of cooking techniques, kitchen safety, and equipment.
• Team-oriented with a positive attitude and eagerness to learn.
• Strong communication skills and the ability to work under pressure.
• Attention to detail and a commitment to excellence.
• Knowledge of French (spoken/written) is an advantage but not mandatory.

Shift Requirements

This job description outlines the key responsibilities of the role but is not exhaustive. Given the nature of the hospitality industry, flexibility in scheduling is essential. You may be required to work evenings, weekends, holidays, and overnight shifts, depending on operational needs.

Additional duties and responsibilities of a broadly comparable nature may be assigned on a temporary or permanent basis, as appropriate, and in alignment with the scope and intent of the role.