Description
We are currently recruiting for a Junior Sous Chef to join our kitchen team at Midlands Arts Centre.
Principle Purpose of Post
- To assist the Kitchen Team in the smooth operation of kitchen service by supervision of tasks to staff as required. To oversee all the food leaving the kitchen and to ensure this food meets the required standard set by the Head Chef and Sous Chef.
- To take overall charge in the absence of the Head Chef or Sous Chef.
Key Responsibilities
Commercial Operations
- Work in tandem with the Head Chef and Kitchen Team to ensure a smooth operation of the kitchen.
- To prepare, present and deliver foods to the highest standard and menu specification.
- Proactively monitor food quality, service standards and wastage.
- To assist the Head Chef in creating new dishes and the daily Specials Menu.
- To work closely with the Catering Front of House, Events and Hires Team and Managers to ensure excellent service is achieved at all times.
- To be proactive in self-development and development of all members of the kitchen brigade.
Health & Safety
- To assist in responsibly ensuring the hygiene, cleanliness, health and safety of the kitchen.
- To ensure that stock is rotated, labelled and stored in compliance with food hygiene procedures.
- To monitor the preparation, cooking, chilling and storage of foods, keeping records as required and take appropriate action where necessary to ensure full compliance with regard to HACCP.
- To ensure all kitchen staff are made aware of preparation, cooking, holding and storage procedures and that the necessary records are kept.
- To comply with all fire and safety regulations.
- To report all important issues to Senior Chefs/Line Manager.
Administration
- In liaison with the Head Chef order, receive and record all foodstuffs and relevant non-foodstuff products as required.
- To ensure all food safety documentation including COSHH and HACCP records relevant to the kitchen are kept up to date.
- To comply with all MACpolicies and undertake any other reasonable duties as required.
Essential
- At least two years' experience as a Chef de Partie or similar role.
- Passionate about great food and service.
- Knowledge of current catering trends.
- The ability to stay calm and work well under pressure.
- Excellent written and spoken English.
- Excellent organisation skills.
- A commitment to equal opportunity for all and excellent customer service.
Desirable
- Industry cost, profit and margin awareness.
- Previous supervisory experience.
- Product and ingredient knowledge of various cooking styles and special dietary requirements.
- Previous experience in a busy restaurant or caf environment.
- Intermediate food hygiene.
- An interest in a variety of art forms.
- Qualified NVQ level 2 or equivalent training.
To apply for this post please follow the link below & follow the application process.
Please note that all applications are anonymised during the shortlisting stage. CVs will not be used at the shortlisting stage, please ensure you complete the application fully & include all of your experiences, qualifications & any skills you have that would help us when considering you for this role.
Deadline
Applications can be received at any time until 9am on 4 November 2024.
Please be aware that we may close this vacancy for applications before the stated deadline. We strongly advise you to submit your application as early as possible as applications will be assessed on a rolling basis.
Shortlisting
Shortlisted candidates will be notified of the outcome of their application between the time they submit their application & the application deadline.
Interviews
To be arranged with short-listed candidates. Successful candidates will then be invited to a second practical interview.