Jr Sous Chef

3 months ago

Lincoln, United Kingdom Doubletree by Hilton Lincoln Full time

Overview:

The Junior Sous Chef plays a critical role in the culinary team, supporting the Head Chef and Executive Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This position requires a passion for cooking, strong organizational skills, and the ability to lead and motivate a team.

Key Responsibilities:

  1. Food Preparation and Cooking:

    • Assist in the preparation and cooking of dishes according to established recipes and standards.
    • Ensure that all food is prepared to the highest standards of quality and presentation.
    • Maintain consistency in taste, portion size, and presentation of all dishes.

  2. Kitchen Management:

    • Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity.
    • Delegate tasks to kitchen staff and ensure they are completed correctly and in a timely manner.
    • Assist in training new kitchen staff and ongoing staff development.

  3. Quality Control:

    • Monitor food quality and freshness, ensuring compliance with health and safety regulations.
    • Conduct regular checks to ensure kitchen cleanliness and organization.
    • Address any issues related to food quality or kitchen operations promptly.

  4. 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.

  5. 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.
    • Monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.

  6. 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.
    • Conduct routine inspections and implement corrective actions as necessary.

  7. 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.
    • Ability to work in a fast-paced, high-pressure environment.
  • 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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