Junior Sous

If you want to be recognised for your ability to keep calm under pressure and your excellent problem-solving skills, then we want to hear from you. In the role of Junior sous Chef you'll have the opportunity to let your culinary and organisational skills shine, as you lead your team to success in the absence of the Head Chef.

This is a permanent postion due to start mid March with a well known hotel and spa on the outskirts of Newcastle.

As Junior sous chef you will have
- Good knowledge of all sections
- Strong ability to produce good quality food and first-rate culinary skills
- A flair, passion and a love of ingredients
- Strong organisational skills
- An ability to work unsupervised and consistently deliver quality work
- Experience of a variety of kitchen environments and cuisines
- Good knowledge of Hazard Analysis and Critical Control Points (HACCP)
- Knowledge of food production methods
- Good maths/numeracy skills
- Effective oral communication with all members of the team

Personal traits

You will:

- Have strong attention to detail
- Enthusiasm and willingness to develop your own skills and knowledge, plus those around you
- Flexible and have a willingness to embrace new ideas and processes
- Be able to take on board feedback and changes to menu items or ingredients
- Be able to work well under pressure
- Have good team management skills, especially in the absence of the Head Chef
- Have good leadership skills and the ability to motivate your Chefs and lead junior members of staff who may also be working under pressure
- Team player qualities and the ability to work well with staff at all levels in the kitchen
- Have a positive and approachable manner
- Be able to stay calm when pressure mounts or difficulties arise in service

Main Duties/Responsibilities

In this role you will:

- Cook and prepare high quality dishes
- Supervise all kitchen stations
- Take charge of the kitchen in the Head Chef's absence
- Assist the Head Chef in creating menu items, recipes and develop dishes
- Maintain a safe and hygienic kitchen environment
- Train and develop current and new staff, ensuring talented Chefs are encouraged to progress
- Assist the Head Chef to create menu items, recipes and develop dishes
- Be responsible for health and safety, and teaching staff about it
- Be responsible for food hygiene practices, and teaching staff about it
- Maintain a safe and hygienic kitchen environment at all times
- Ensure food quality and excellent standards are maintained for all dishes created
- Assist with determining food inventory needs, stocking and ordering
- Supervise, motivate and work closely with other Chefs of all levels
- Ensure the team are producing top-quality food
- Ensure your brigade has high culinary standards

**Qualifications/Licences/Certifications**/Experience**

Essential
- Level 1 and 2 Food Safety Awards
- Level 2 Health and Safety in the Workplace Award
- Minimum 2 years' relevant experience
- Awareness of manual handling techniques
- Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
- Experience of kitchen equipment
- Experience of dangerous equipment such as knives
- Competent level of English spoken and written
- Health and safety and food hygiene certificates

Desirable:

- City & Guilds 706/1 or 706/2 Catering
- NVQ Level 2 in cookery
- Level 3 Food Safety Awards
- Modern Apprenticeship route in cooking
- City & Guilds diplomas in professional cookery
- BTEC HND in professional cookery
- A foundation degree in culinary arts