Job Title Position (job title): Junior Sous Chef Reports to: Senior Sous Chefs / Executive Head Chef Responsible for: Commis Chef & Kitchen Porters Location: Aldwark Manor Estate, Aldwark, Nr. Alne, York, YO61 1UF Hours of work: 46 hours per week Benefits: Apprenticeship and other development opportunities. Gym and leisure use. March 2025 Share of gratuities. Hospitality Rewards platform. Employee Assistance Program. Free meals on duty. Refer a friend bonus. Free golf for yourself and discounted for friends and family. Uniform provided. Main duties and purpose of the role: Chartwell is our latest addition to the Aldwark Manor Estate. An intimate, 3 Rosette level, fine dining experience. In addition to the 24-cover restaurant, we have Clementine’s wine tasting room with 2 Enomatic wine preservation units offering 16 wines by the glass, a secret lounge “The Other Room”, with a fantastic array of single malts, cognacs and champagne. As Chef de Partie you will have responsibility for the Kitchen and its staff in the absence of Senior Sous Chef, directing all kitchen activities and ensuring the preparation of our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality; kitchen maintenance and inventory functions are kept to the highest standards - to make sure your kitchen is always running smoothly. The suitable candidate must have Experience working in a 3 Rosette Restuarant Excellent cooking skills with a strong understanding of produce and ingredients. Experience in producing menus that are both creative and profitable. Ensure that dishes are produced to the Head Chef specifications and standard. Strong communication skills through a variety of means: departmental meetings, Function sheet meetings, Health and Safety meetings etc Flexible and adaptable, adapting your approach to complete routine and non-routine tasks. Exceptional organisation and planning skills through Standard operating procedures. High attention to detail and accuracy – great at managing one’s own time and the time of the team Drive & self-motivated. Excellent knowledge of kitchen related legislative requirements/audits Deputise for Sous Chef in their absence. To be responsible for HACCP and Health and Safety for the department under the Head Chef’s / Senior Chef in charge guidance and company procedures.