Executive Chef Assistant

4 weeks ago

Lincoln, Lincolnshire, United Kingdom Doubletree by Hilton Lincoln Full time
Junior Sous Chef Job Description

We are seeking a highly skilled and experienced Junior Sous Chef to join our culinary team at Doubletree by Hilton Lincoln. As a key member of our kitchen team, you will play a critical role in delivering exceptional dining experiences for our guests.

Key Responsibilities:

  • Food Preparation and Cooking: Assist in the preparation and cooking of dishes according to established recipes and standards, ensuring consistency in taste, portion size, and presentation.
  • Kitchen Management: Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity, delegate tasks to kitchen staff, and assist in training new kitchen staff.
  • Quality Control: Monitor food quality and freshness, ensuring compliance with health and safety regulations, conduct regular checks to ensure kitchen cleanliness and organization, and address any issues related to food quality or kitchen operations promptly.
  • Menu Development: Collaborate with the Sous Chef and Executive Chef in developing new recipes and menu items, provide input on seasonal and specialty menus, considering customer preferences and trends.
  • Inventory and Cost Management: Assist in managing inventory levels, conducting regular stock checks, and placing orders as needed, ensure proper storage and rotation of ingredients to minimize waste, and monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.
  • Health and Safety Compliance: Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices, ensure that kitchen equipment is used safely and maintained properly, and conduct routine inspections and implement corrective actions as necessary.
  • Customer Service: Respond to customer feedback and special requests, ensuring a positive dining experience, maintain a customer-focused attitude, and assist in resolving any issues promptly.

Qualifications:

  • Experience: Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
  • Skills: Strong culinary skills and knowledge of various cooking techniques, excellent leadership and team management abilities, effective communication and interpersonal skills, attention to detail, and a commitment to maintaining high standards.
  • Certifications: Food Handler's Certification or equivalent is preferred.

Working Conditions:

  • Ability to work flexible hours, including nights, weekends, and holidays.
  • Physical stamina to stand for long periods and perform repetitive tasks.
  • Ability to lift heavy objects and work in a hot, noisy environment.

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