Junior Sous Chef in Devon

At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you. Salary from £33,000 - £36,000 per Annum + Bonus (based on KPIs) £1,000 Joining bonus after 6 months Completion in the role On site Free car Parking Meals on Shift Access to our GYM Global Marriott discounts - stay in style wherever you go! Benefit Hub - Access to Discounts & Vouchers We're looking for a passionate and talented junior Sous Chef to join our kitchen team and play a key role in establishing the food culture, standards and ways of working. Working closely with the Executive Chef and wider kitchen leadership team, you'll help lead the day-to-day operation of the kitchen, ensuring consistently high standards across our food offering. This is an exciting opportunity for an ambitious Senior CDP or Sous Chef who thrives in a high-quality environment, enjoys developing people and takes pride in delivering exceptional food and service. You'll have the opportunity to work with exceptional local produce, including fresh fish, seafood, meat, vegetables and seasonal ingredients, while helping to build upon a 1 AA rossette culinary operation. What you'll be doing · Supporting the Executive Chef in the day-to-day leadership and management of the kitchen operation. · Taking responsibility for the smooth running of the kitchen in the absence of the Executive Chef. · Leading and supporting the Chef de Parties, Commis Chefs and wider kitchen team during service. · Ensuring all dishes are prepared, cooked and presented to consistently exceptional standards. · Maintaining strong standards of food quality, consistency, presentation and portion control. · Championing the use of high-quality, seasonal and locally sourced ingredients. · Managin kitchen procedures, systems and standards. · Ensuring all sections are organised, fully prepared and ready for service. · Leading by example during busy services and maintaining a calm, professional and positive kitchen environment. · Monitoring food preparation, cooking and presentation across all sections. · Supporting effective stock control, ordering, deliveries, storage and waste management. · Ensuring recipes, specifications and portion controls are consistently followed. · Maintaining excellent standards of food safety, hygiene, cleanliness and allergen management. · Supporting the training, development and performance of junior and senior members of the kitchen team. · Helping to create a strong kitchen culture based on teamwork, respect, consistency and continuous improvement. · Working closely with front-of-house teams to ensure smooth and efficient service. · Contributing ideas and creativity to the development of menus · Assisting with nduction and training of new team members What we're looking for We're looking for someone who: · Has previous experience as a Sous Chef or Senior Chef de Partie in a high-quality professional kitchen. · Has a genuine passion for food, cooking and hospitality. · Takes pride in producing exceptional food and maintaining consistently high standards. · Has strong knowledge of professional kitchen operations and service. · Is confident leading a team in a busy and demanding kitchen environment. · Has excellent knowledge of food safety, hygiene, allergens and kitchen best practice. · Has strong organisational and time-management skills. · Is confident managing their own section while overseeing the wider kitchen operation. · Can remain calm, focused and decisive during busy services. · Has excellent attention to detail and a consistent approach to quality. · Is a positive and supportive leader who enjoys developing and motivating others. · Communicates effectively with both kitchen and front-of-house teams. · Has experience with stock control, ordering, portion control and waste management. · Is enthusiastic about menu development and working with seasonal produce. · Is ambitious, hardworking and committed to continued professional development. Education and Experience * High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. * 2 Years Supervisory Supervisory Exeperience * Food Safety Level 3 Certification & Allergens At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. TPBN1_UKCT