Job Description

Main Aim of the Role

To support the Head Chef and Sous Chef in the smooth and efficient running of the kitchen operation. Contribute to the continued success of the hotel by delivering consistent high-quality food, driving culinary standards forward and ensuring full compliance with food safety and company procedures. Work alongside management to develop, motivate and support the kitchen team while maintaining control of costs, efficiency and guest satisfaction.

Key Responsibilities Culinary Excellence

Maintain a high standard of culinary skills in preparation, cooking and presentation across all areas of the kitchen. Lead by example during service, ensuring dishes are delivered to specification and promptly. Support the training and development of chefs and kitchen porters to enhance skills and performance.

Stock & Cost Control

Take responsibility for stock controls including rotation, waste management, and monthly stock counts. Ensure correct delivery checks are carried out and discrepancies are reported promptly.

Food Safety & Compliance

Maintain high standards of kitchen hygiene and cleanliness in line with legislation and company policies. Ensure full completion and accuracy of due diligence documentation at all times. Conduct temperature checks for food, equipment and storage and report any issues immediately. Ensure all staff use, maintain and clean equipment safely and correctly.

Leadership & Team Support

Provide hands-on support across all kitchen sections during busy periods or staff shortages. Act as a key point of contact in the absence of senior management to ensure smooth operations. Promote positive communication and relationships across all departments to support guest needs.

Customer Focus

Ensure all dishes leaving the kitchen meet guest expectations in quality, consistency and presentation. Proactively respond to service feedback to continuously improve customer satisfaction and experience.

Skills & Experience Required

Proven experience in previous Junior Sous Chef role. Strong cooking skills across all sections with a passion for food quality and innovation. Confident leader with experience training other team members. Excellent understanding of food safety regulations and kitchen due diligence. Ability to work efficiently in a high-volume environment while remaining calm and professional.
Job Type: Full-time

Pay: From 30,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Gym membership On-site gym On-site parking Sick pay
Experience:

Cooking: 5 years (preferred)
Licence/Certification:

Driving Licence (required)
Work Location: In person