Job Description

Junior Sous Chef - 30,350 per annum

The Hythe Imperial has stood at the heart of the beautiful seaside town for hundreds of years. Replete with Victorian splendour, it offers guests the chance to bask in the coastal air and panoramic sea views while enjoying friendly and attentive service from our enthusiastic team. The Hythe Imperial has hosted families, couples, business visitors and locals and each guest has got something unique out of their stay.

We are looking for an enthusiastic and experienced Junior Sous Chef to join our team. The role will be 48 hours a week including evenings and weekends. Experience of working in a 4Hotel is essential, the hotel has multiple outlets ranging between Afternoon Tea, Champagne Bar Tapas, Bar food, Wedding/Events, and not forgetting our One Rosette Coast Restaurant.

Job Role:

Function:

Kitchen is ready for service in the absence of the Executive Head Chef. Ensure a smooth, service of high standards at all times. Ensure that the Ordering & stock management process is in place alongside Executive Head Chef. Kitchen is cleaned & maintained in accordance with hygiene regulations and house standards.

Responsibilities:

Being competent at all aspects of kitchen preparation. Any alterations, to menus, specials are made and communicated to all Kitchen & FOH staff. All kitchen staff are aware of their roles for the day. Ensuring kitchen is clean and in order, allocating cleaning jobs in accordance. Ensuring Executive Head Chef or maintenance are informed of general maintenance jobs. Ensure Executive Head Chef is informed of staff development and requirements. Organise staff when they arrive in the mornings allocating jobs that need to be done before the opening of the restaurant. Undertaking the new staff inductions - giving out new starter forms. Filling in daily temperature & weekly cleaning sheets correctly. Assisting with the training of staff in all aspects of the kitchen. Dealing with staff work and personal problems efficiently and privately. The general day-to-day running of the kitchen and staff to the standard that is expected.

Qualifications:

NVQ Level 2 in Professional Cookery NVQ Level 2 in Hospitality and Catering Intermediate food hygiene 3 years' experience as a Chef in a full-service restaurant Experience in a supervisory role Excellent communication and organization skills Able to work in a fast-paced environment Dedicated to food quality and control Strong knowledge of proper food handling and sanitation standards Advanced Food Safety Certificate preferred.

All applicants must have the right to work in the UK.

Job Types: Full-time, Permanent

Pay: 30,350.00 per year

Additional pay:

Tips
Benefits:

Discounted or free food Free parking
Schedule:

Monday to Friday Weekend availability
Work Location: In person