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Junior Sous Chef - York

Employer
Helmsley Hotels
Location
York, North Yorkshire
Salary
£25,000 - £28,000
Closing date
9 Mar 2018

Junior Sous Chef - York, North Yorkshire

Reports to:  Head Chef and Sous Chef

Main Responsibilities:

  • Assist the Head chef in the planning, organising and control of the day-to-day operation of the department ensuring the established standards of performance are maintained and total customer satisfaction is achieved, whilst maintaining costs in line with budgets.
  • To assist the Head Chef or Sous Chef in ensuring HACCP is in place.
  • Supervise the work of the kitchen team, allocating duties and responsibilities.
  • To assist the Head Chef or Sous Chef in supervising all food preparation and production.
  • Attend any 10.30 meeting or H.O.D when Head Chef or Sous Chef is not available.
  • Keep the kitchen as clean as possible with a weekly rota.
  • Ensure good communication throughout the kitchen department at all times.
  • Deputise for the Head Chef or Sous Chef in their absence.
  • Attend meetings as requested by the Management or Head Chef or Sous Chef.
  • To assist the Head Chef or Sous Chef in delivering training sessions to the kitchen team.
  • To adhere to the Food Allergens Regulations.

Skills, Competencies and Responsibilities:

  • Able to motivate and delegate effectively – excellent team leadership skills.
  • Excellent organisational and time management skills with an eye for detail and the ability to use own initiative.
  • Customer focused with a commitment to delivering exceptional levels of guest service.
  • Ability to work under pressure whilst maintaining a positive ‘can do’ attitude.
  • Highly motivated with a drive to succeed to be the best.
  • To prepare, cook and serve food as specified and ensure this meets the appropriate specification, constantly striving for quality and consistence.
  • To ensure that all working areas are kept clean and tidy at all times
  • Assisting the Head Chef or Sous Chef in supervising food preparation and production.
  • Assisting the Head Chef or Sous Chef to ensure HACCP is in place to ensure due diligence.
  • Monitoring the temperature, quality and portion size of all food served from the kitchen areas.
  • Leadership skills combined with a team player attitude.

Personal Qualities:

  • Ensure the effective implementation of tasks through communication.
  • Good Communication skills.
  • The ability to work independently and resourcefully.
  • Maintain a professional attitude and demeanour, including courteous interactions with colleagues and employees, encountered in the course of work.
  • Be flexible with work schedules, remain calm and courteous and exercise self-control when interacting with impatient individuals.
  • An ability to use own judgement, resourcefulness, common sense and local knowledge to respond to guests enquiries and requests.           

To be fully conversant with:

  • The Hotel and Company Fire Procedures, Health and Safety Policy and Security Procedures.
  • Short and long term company promotions.
  • The company dress code.
  • The hotels smoking policy.
  • Hotel and Company philosophy.
  • Rules and Management Policies.
  • Hotel Objectives and Vision.

THIS PERFORMANCE ROLE GUIDE IS NOT EXHAUSTIVE, NOR IS IT MEANT TO BE. ADDITIONAL ITEMS MAY BE INTRODUCED WHERE NECESSARY.

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