The Hotel Folk

Junior Sous Chef - Thorpeness

Location
Thorpeness, Suffolk
Salary
£25,000.00 to £28,000.00 /year
Posted
06 Sep 2019
Closes
04 Oct 2019
Job Type
Full Time

Junior Sous Chef - Thorpeness Golf Club & Hotel

Full-time, Permanent

Salary: £25,000.00 to £28,000.00 /year

The Hotel Folk have a fantastic opportunity for an experienced and enthusiastic Junior Sous Chef to join their team at Thorpeness Golf Club & Hotel. We are looking for a professional and hard working individual with a passion for food and who will be a able to support the Head Chef in managing and motivating the kitchen team.

Benefits of Working for The Hotel Folk:

  • Free Golf at our Thorpeness Golf Club
  • 50% off Treatments & Products at our Weavers' House Spa
  • 50% off in all our Restaurants
  • Free meals when on duty
  • B&B in any of our hotels for only £35prpn
  • Employee Assistance Programme
  • Simply Health – health benefit scheme
  • EdenRed – employee rewards scheme
  • Free car parking
  • Competitive salary
  • 28 days annual leave increasing with service
  • Company pension scheme
  • Training & Developments Opportunities

Main Responsibilities:

Management:

  • Assist the Head Chef to plan and deliver balanced menus that are offer interest, quality and consistency.
  • Produce food that is of consistently high standard
  • Put forward ideas and suggestions for new menus
  • Supervise the work of the other chefs and kitchen porters.
  • Report any current or potential staffing/employment issues as soon as possible.
  • Carry out all required checks and controls eg: temperature checks, food storage and stock rotation, stock control, cleaning.
  • Store food and cleaning materials correctly.

Customer Focus:

  • Work closely with the team to deliver the highest possible standard of service to guests. Be aware of any special or dietary requests.
  • Promote the “customer first” culture within the team.
  • Respond to guest and customer requests courteously and efficiently at all times.
  • Help, support and encourage team members wherever necessary and possible.
  • Work closely with other departments to deliver the highest possible standards of service.
  • Be flexible and willing to work in all areas of the kitchen

Administration:

  • Help to ensure that all procedures are recorded and kept up-to-date
  • Make a positive contribution to the success of the team eg: suggest improvements, initiatives, opportunities to reduce wastage etc.
  • Help to ensure that the other team members adhere to all fire, health, safety and hygiene standards and procedures.

Other tasks:

  • Cover breakfast duties as requested
  • Assist with the preparation of staff meals
  • Order stock and supplies from approved suppliers
  • Ensure that stocks and supplies are of an acceptable quality
  • Ensure all place checklists are completed before service starts

Key Performance Measures:

  • Budgeted restaurant food revenues
  • Food margins
  • Guest comments/feedback
  • Employee retention

Special Requirements:

  • Attend management and training meetings
  • Keep own knowledge and skills up-to-date
  • Wear a uniform
  • Be able to work flexibly – working shifts, weekends and bank holidays
  • Be willing to cover in other hotels within the group

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