Junior Sous Chef - Thorpeness

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