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The Role of Junior Sous Chef
Our Junior Sous Chef will be a focussed and calm chef with a passion for great food both in flavour and presentation. Our Junior Sous Chef will be on a journey of development to the next step whilst being a key team member supporting Head Chef to run the kitchen and training our Commis Chefs.
Our Junior Sous Chef will be a real food lover, they will be confident in supervising and leading a kitchen shift to ensure the preparation & production of fresh food to a high standard. With a rosette and the journey to 2 rosettes well under way you will continue your journey.
As Junior Sous Chef you will ensure all Food Hygiene and Health & Safety standards are adhered to. You will have a passion for quality and service, have exceptional organisational skills and be able to work using your own initiative. You will have a drive to improve the teams skills and develop your own skills with a focus not only on food preparation but also compliance, cleanliness and a culture of calm and passion for the role.
This is an ideal role for someone with previous Senior Chef de Partie experience with an eye for detail & a passion for delivering a great offering.
Job Overview:
As Junior Sous Chef, you will be responsible for supporting the daily operation of the kitchen. You will support the Head Chef and Sous Chef with the daily operation of the kitchen, food preparation, and ensuring high culinary standards. You will support kitchen colleagues, maintain hygiene and safety regulations, and work closely with the Head Chef and the wider management team to enhance the food and beverage offering. You will carry out administration as required.
Experience & Qualifications
Proven experience as a Senior Chef de Partie in a high-volume hotel or restaurant.
Proven track record of strong leadership and team management skills.
Knowledge in menu planning, food costing, and kitchen operations.
Passion for culinary innovation and delivering outstanding dining experiences.
Excellent knowledge of food safety and hygiene regulations.
Ability to work under pressure and manage a busy kitchen environment.
Strong organizational and problem-solving skills.
Knowledge of food safety, hygiene, and kitchen best practices (e.g., HACCP and Food Safety certification preferred).
A personal hygiene standard that is an example for others to follow.
Have a proven natural drive for self-development and teaching others to grow.
Demonstrable experience at rosette level. (Modern & classical European)
A natural inclination to work under pressure & deadlines.
Benefits:
Discounted accommodation (£30 per room per night) in other hotels within crest the group
50% off Food & Beverage in other Hotels within the Crest group
Uniform
Meal on Duty
Training in house
Hospitality Rewards Membership
Company events (BBQ / Christmas Party)
Long service award
Shining Star of the quarter recognition
Refer a friend to work bonus
Schedule:
- Monday to Friday
- Weekend availability
Work Location: In person
