Junior Sous Chef - Consett

Junior Sous Chef - The Lord Crewe Arms, Consett

The Calcot Collection is a small privately owned company that is home to a portfolio of four acclaimed hotels. Not considering ourselves as a group, each of our hotels celebrates its own style and personality and offers a different and unique experience that is signature to their offering.

The Lord Crewe Arms is set in the small, remote and very picturesque village of Blanchland high on the Northumbrian Moors in the North Pennines. It is a hotel that is difficult to place into conventional star rated categories. The ground floor has the feeling of a very special and atmospheric pub, serving really good food, in a unique atmosphere. The bar is a place for locals and visitors alike, serving good beer, well-chosen wines and coffee all day. The bedrooms are supremely comfortable with top quality beds, linen and towelling, in a modern country style. Everything is held together by exceptional service, friendly and natural, relaxed, but engaged and professional.

OVERALL PURPOSE OF JOB

• To assist the Head Chef in the smooth running of the kitchen operation
• To produce and deliver a variety of dishes to a high standard of preparation, production and presentation
• Ensure guests expectations are exceeded through consistent service and product delivery
• Support the Head Chef in creating a team environment which promotes good morale and ensures a high level of commitment and pride
• Aim to achieve required standards of food service whilst ensuring that profitability targets are met

MAIN DUTIES & RESPONSIBILITIES

• Provide junior members of the kitchen team with support in training and development so that service and product delivery is consistent
• Ensure all statutory regulations are adhered to
• Ensure that all food is stored correctly, stocks rotated and temperature recorded in line with the Health and Safety regulations
• Ensure that exceptional standards of food service are delivered consistently
• Ensure that the kitchen operates effectively on a daily basis
• Maintain sufficient level of mise en place for Lunch and Dinner service.
• Ensure that staff meals are of a good wholesome and healthy standard.
• Develop a close working relationship with all F&B staff, promoting team within the department and hotel
• Motivate colleagues to achieve high standards of service and performance

KNOWLEDGE, EXPERIENCE & SKILLS REQUIRED

• NVQ Level 3 as a minimum
• CIEH Level 3
• 2 years’ experience in a similar role
• Ability to demonstrate good food production
• Ability to work under the pressure of a busy kitchen

Training and support:

The company runs an integrated scheme designed to reach all levels under the banner of the Calcot Academy. We are committed to people development at all stages and the long service of our key staff bears witness to this.

Applicants should be aware that at the present time we cannot consider anyone not holding an EU passport because of immigration legislation.

All candidates must prove that they are eligible to live and work in the UK. We cannot assist with obtaining visas.

Due to location of the property it can be difficult to reach by public transport, please ensure you are able to travel to the property on a daily basis.