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- Tasks: Create stunning dishes in a Japanese-inspired restaurant and lead the kitchen team.
- Company: Join the award-winning Seaham Hall, known for its tranquil beauty and wellness focus.
- Benefits: Enjoy a competitive salary, four-day work week, and wellness programmes.
- Why this job: Be part of a creative culinary team and make your mark in a prestigious setting.
- Qualifications: Minimum two years of kitchen experience and a passion for high-quality food.
- Other info: Opportunities for career growth and participation in charity events.
The predicted salary is between 24000 - 32000 £ per year.
We are seeking talented and passionate Junior Sous Chef to join our team in Geko, our Japanese inspired restaurant at Seaham Hall. Inspired by the Japanese word for moonlight, Geko reflects the tranquil beauty of County Durham’s starlit skies. Set within Seaham Hall and Serenity Spa, Geko reimagines spa dining with a focus on wellness, balance, and connection. A calm, contemporary space encourages relaxation and shared experiences, with a small plate-led menu designed for variety, discovery, and mindful indulgence.
If you are a talented and passionate Chef de Partie who is looking for a new challenge ready to progress, then we would love to hear from you. Apply today to be considered for this exciting opportunity.
The ideal candidate:
- Previous Chef and Kitchen experience is essential - minimum of 2 years
- Ability to deputise for the Head Chef
- A strong understanding of the ordering process and the importance of stock control
- A comprehensive understanding of all aspects of Health & Safety within a Kitchen, including but not limited to COSHH, HACCP and Risk Assessments
- Hold the appropriate Food Hygiene Certificate from within the last three years
- Provide own knives
- Excellent communication skills
- Attention to detail to ensure the 5-star standard of service is delivered
- Ability to effectively interact with management and team members in a professional manner
- Be a team player as well as an individual worker
- To be well presented and represent a high standard of competence at all times
- Must have transport due to location and shifts
Benefits:
- Reward and recognition scheme, including B&Q and perks with Wagestream
- Exciting opportunity to be a part of an award-winning business with many accolades including gold winner at the North East England Tourism Awards for 5 consecutive years, gold winner of Small Hotel with Visit England, voted North of England Hotel of Year 2023 by Sunday Times
- Competitive salary
- Four day working week, 23 days holiday including bank holidays
- Inclusion in charity events and fundraising
- Workplace wellness programme
- Be part of our Sustainable Team scheme, prioritising people and planet
- Up to 20% team member discount off gift vouchers and spa experiences
- Work based pension scheme subject to criteria
- Uniform provided
- Free onsite parking
If you’re ready for the challenge and have the skills, talent and experience then we want to hear from you today!
Junior Sous Chef - Seaham Hall - Geko Kitchen employer: Seaham Hall
Contact Detail:
Seaham Hall Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Junior Sous Chef - Seaham Hall - Geko Kitchen
✨Tip Number 1
Network like a pro! Reach out to your connections in the culinary world, whether it's through social media or local events. You never know who might have a lead on that perfect Junior Sous Chef position at Geko.
✨Tip Number 2
Show off your skills! If you can, create a portfolio of your best dishes or even a short video showcasing your cooking techniques. This can really set you apart when you're chatting with potential employers.
✨Tip Number 3
Be prepared for the interview! Research Geko and its menu, and think about how your experience aligns with their focus on wellness and mindful dining. Bring your passion for food to the table!
✨Tip Number 4
Apply directly through our website! It’s the best way to ensure your application gets noticed. Plus, it shows you’re genuinely interested in joining the team at Seaham Hall.
We think you need these skills to ace Junior Sous Chef - Seaham Hall - Geko Kitchen
Some tips for your application 🫡
Show Your Passion: When writing your application, let your passion for cooking and the culinary arts shine through. We want to see your enthusiasm for food and how it connects with wellness and shared experiences.
Tailor Your CV: Make sure to tailor your CV to highlight relevant experience, especially in kitchen roles. Mention any specific skills that align with our focus on health and safety, as well as your ability to work in a team.
Be Clear and Concise: Keep your application clear and to the point. We appreciate straightforward communication, so make sure to highlight your key achievements and qualifications without unnecessary fluff.
Apply Through Our Website: Don’t forget to apply through our website! It’s the best way for us to receive your application and ensures you’re considered for this exciting opportunity at Geko.
How to prepare for a job interview at Seaham Hall
✨Know Your Ingredients
Familiarise yourself with the menu at Geko and the Japanese culinary techniques they use. Being able to discuss specific dishes and how you would prepare them shows your passion and knowledge, which will impress the interviewers.
✨Showcase Your Experience
Prepare to talk about your previous roles in the kitchen, especially any experience as a Chef de Partie. Highlight specific challenges you've faced and how you overcame them, demonstrating your ability to handle pressure and work as part of a team.
✨Health & Safety Savvy
Brush up on your knowledge of health and safety regulations, including COSHH and HACCP. Be ready to discuss how you ensure compliance in the kitchen, as this is crucial for maintaining the high standards expected at Seaham Hall.
✨Be a Team Player
Emphasise your communication skills and ability to work collaboratively. Share examples of how you've successfully interacted with team members and management in past roles, as teamwork is key in a busy kitchen environment.
