Junior Sous Chef - Grasmere

Junior Sous Chef - Grasmere

Forest Side, Grasmere is in the heart of the English Lake District, sitting against a backdrop of fells in 43 acres of gardens and grounds. Acquired in 2014 and totally refurbished in 2015 this beautiful Gothic Revival former gentleman’s residence sits in Wordsworth Country.

Listed at 30 in the Good Food Guide 2018, awarded a Michelin star in 2016 within 8 months of opening, and achieving four AA rosettes in 2017 Head Chef Kevin Tickle and his team work in tandem with the seasons to create a constantly changing menu that uses natural ingredients in their prime. We use ingredients from our own garden, picked fresh each day and delivered straight to the kitchen, alongside foraged and locally sourced produce from a range of artisan producers.

Description – Junior Sous Chef:

We are looking for an enthusiastic, motivated Junior Sous Chef, who we anticipate will have worked in a similar role within the hospitality industry. You will be a team player, have excellent communication skills and attention to detail to deliver outstanding quality and service.

This is a fantastic opportunity to join a renowned restaurant and be part of one of the UK’s most exciting restaurants.

Main duties & responsibilities:

• To effectively control the food production giving maximum quality and yield.
• Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company.
• Support on your shift internal communications requirements linking kitchen personnel with other operating departments of the hotel are working efficiently.
• To constantly check quality and quantity of food going out of the kitchen.
• Ensure full; compliance with food safety legislation and requirements
• To ensure that each section is manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.
• To ensure correct methods are used for preparation of food and to check presentation.
• To make sure the kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the Company.
• To check quality and weight of food coming into the kitchen.
• To order and purchase the hotel's food requirements in an economical manner.
• To control all food storage activities to ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen.
• To achieve the best gross profit levels in relation to budgets and turnover.
• To keep waste to an absolute minimum.
• To ensure each section is controlling mise-en-place quality, quantity and is storing it correctly.
• Comply with hotel security, fire regulations and all health and safety legislation

Other skills you will need to demonstrate include:

• A passion for food and developing your culinary skills
• Excellent attention to detail
• A high standard of personal presentation
• Ability to work under pressure
• Confident and professional approach

In return you will receive:

• Competitive rates of pay + tips
• Five-day week on rota
• 28 days paid holiday
• Contributory Pension
• Evening meals
• Live-in accommodation is also available on request

The ideal candidate will have:

• Experience in a similar level food restaurant
• Knowledge of Food Hygiene Regulations & relevant legislation