Junior Sous Chef - Theatre in London

Uphold and represent the ethos of Jamie Oliver Restaurant Group where food quality is world class and is delivered to this standard consistently, without compromise.

Work with the team to create and maintain a working environment in which the culture is positive and the highest food standards are achieved, exceeding both customer and staff expectations.

Demonstrate, execute and train the team in the highest standards and understanding of food safety, ensuring our kitchens maintain legal requirements in this area.

Assume responsibility for the smooth running of the kitchen and the implementation of standards and profitability in the Kitchen Manager - Theatres absence for the LW Theatres (LWT) afternoon tea and pre show dining offer.

Deliver, monitor and encourage the consistent and structured training of all new staff and their ongoing training & development.

Develop good working relationships across the Jamie Oliver Restaurant group and LWT management team.

WHAT YOU'RE HERE TO DO

Deputise for the Kitchen Manager - Theatre, lead by example and ensure the smooth and safe running of the LWT kitchen. Assist the Kitchen Manager - Theatre with menu development, specials and planning for LWT Afternoon Tea and Pre show dining whilst maintaining gross profit (GP).

Ensure the mise en place and plating for LWT Afternoon Tea and Pre show dining is performed to high standards at all times.

Maintain the standards and culture of the team by setting an example to new and existing members of staff.

People development: Supervise the teams performance, providing training and mentorship to junior chefs to enhance their skills and creativity. Contribute to the building of the team and efficient team spirit as well as having an active interest in employees welfare, safety and development.

Kitchen management: Assist the Kitchen Manager - Theatre with staff rotas and holiday requests. Ensure daily, weekly and monthly cleaning duties are carried out. Complete daily ordering whilst maintaining GP and control consumable and non consumable stock within the agreed budget. Ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with staff. Identify and resolve any issues proactively on shift, handling the matter in a manner which fits the Jamie Oliver's Catherine Street and company standards/procedures.

Communication: Be accessible for communication from kitchen staff at all levels, welcoming and encouraging their ideas and contribution. Promote an inclusive and sociable environment, liaising with the Kitchen Manager - Theatre, Head Chef, Senior General Manager and LWT senior management and staff.

Kitchen service and maintenance/reporting: Working with Head Chef, Kitchen Manager - Theatre, Senior General Manager and LWT staff, ensure that all chefs and managers are clear on the procedure for reporting faults or equipment breakdowns and that issues reported are followed up promptly.

Food, health and hygiene safety: Have a full understanding of COSHH, health & safety, allergens, temperature records, labelling of fridges and food including blast chilling. Ensure all kitchen staff are trained to the required level of competence in food hygiene, COSHH, HACCP & allergens. Working with the Kitchen Manager - Theatre and Head Chef to ensure the consistent employment of all systems, checklists, line checks and pre-/post-shift kitchen audits to ensure our compliance with the highest standards in food safety. Working with the Kitchen Manager - Theatre and Head Chef, ensure that the kitchen and brigade, including KPs, are aware of and living by standards which meet health & safety requirements.

WHAT YOU NEED TO KNOW

Confidently be able to run the LWT kitchen. Have strong organizational skills with the ability to work under pressure and manage multiple tasks simultaneously. Understanding of staff levels and labour costs and control. Maintain good working relationships with your colleagues and all departments. Ensure you, as an employee, report for duty punctually, wearing the correct uniform at all times, maintaining the highest standard in hygiene and grooming. Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs. Attend meetings and training as and when required. Knowledge of Food & Beverage inventory management systems (FNB Shop knowledge is an advantage but not essential). Knowledge of Navitas or knowledge of similar Health & Safety/Food Safety compliance system. Knowledge of Nory (personnel, rota and shift management system) or similar application.