Job Description

Junior Sous Chef - The Silver Cup

We are an independent award-winning restaurant looking for people to join our team and help us build on the success we have had since opening! Here at The Silver Cup we are an ambitious bunch who are hardworking and passionate about what we do, consistently striving towards perfection.

We are looking for a passionate, driven Junior Sous Chef who is looking to grow within our kitchen team.

We don't believe that good food should just be for the rich and famous. Our aim is to create a special experience for customers that pulls on the traditions of a classic British Public House whilst putting a contemporary twist on quality seasonal food and drink. In the last 36 months we have made a huge investment in refurbishments, staff, suppliers and equipment. We are working towards accolades and building our reputation throughout the county.

Job Responsibilities:

Kitchen Operations

: Overseeing day-to-day kitchen operations. Preparing, cooking and presenting dishes, along with the general running of a section within the kitchen.

Staff Management

: Lead and mentor demi chefs, providing guidance and support fostering a positive and collaborative work environment.

Food Preparation

: Ensure all food is prepared to the highest quality standards, following recipes and presentation guidelines.

Menu Planning

: Collaborating with the Head Chef in menu planning, development and execution, considering seasonal ingredients, customer preferences, and cost control.

Inventory & Cost Management

: Monitoring stock levels, ordering supplies, and managing portion and waste control to maintain margins and budgets.

Health and Safety

: Maintain strict adherence to culinary standards, health and safety regulations, and cleanliness for a safe work environment

What we are looking for:

Passionate about cooking and working with the best UK suppliers and seasonal ingredients Have previous experience working within a Michelin Star environment A professional who is energetic, positive and punctual, with an excellent eye for detail. Driven by delivering the highest levels of service to our guests Able to work effectively as part of a team and build rapport with our guests and the team Desire to continuously learn and improve both knowledge and skills
We can assist with relocating.
Open Wednesday Evening - Sunday Lunch. Monday, Tuesday off.

Job Types: Full-time, Permanent

Pay: 35,000.00-38,000.00 per year

Benefits:

Discounted or free food
Experience:

senior chef de partie: 2 years (required)
Work Location: In person