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Primary Job Purpose
An exciting opportunity has arisen for a Junior Sous Chef to join our busy kitchen. We’re looking for a professional who is dedicated to food quality and sets high standards for their output. The ideal candidate will have experience in a similar role, or will be looking to take the next step in their career (from Senior Chef de Partie or equivalent). A flexible approach to work is a must, along with a positive can-do attitude.
Job Description
Location: Melton
Job Title: Junior Sous Chef
Department: Kitchen
Reporting To: Head Chef
About The Role
Roles and Responsibilities:
* Ensure consistent and smooth running of food production.
* Ensure that working areas are always kept clean.
* Assist other kitchen staff as need arises.
* Perform other administrative tasks as communicated by superiors.
* Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety.
* Work towards exceeding customer’s expectation by encouraging and promoting high level of service.
* Give appropriate support or guidance to members of kitchen when need arises.
* Promote good team spirit regularly.
* Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
* Report the need for maintenance to appropriate staff.
* Maintain high standard of personal appearance and hygiene including wearing and maintaining a clean uniform at all times.
* Follow all company policies and procedures outlined in the Employee Handbook including any department specific procedures such as cash handling and credit procedures.
* Be aware of and follow all Health and Safety procedures.
This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.
Key Skills
* Demonstrable culinary experience in similar role.
* Minimum NVQ L2 or equivalent in professional cookery (essential).
* NVQ L3 or equivalent in professional cookery (desirable).
* Knowledge of best practices for training kitchen staff and implementing kitchen procedures.
* High level of creativity and ambitious to learn, grow and develop.
* Familiarity with menu costing procedures.
* Passion for new ideas, with the ability to provide inspiration to new members of the team.
* Great attention to detail with a high level of reliability.
* Flexible schedule required.
* Confident and approachable.
* Ability to work well as a team or on a sole basis.
* Able to handle pressure calmly and professionally.
Benefits
* Discounts across the resort, including family and friends.
* Free onsite parking.
* Progression and career development opportunities.
* Pension Scheme.
* Free staff meals.
* Free gym membership.
* Access to wellness programmes.
* Share of Resort’s service charges on monthly basis.
* Extra days holiday after 2 years.
Desired Criteria
* Willingness to undertake further training.
* Level 3 Food safety qualification.
* English GCSE grade 4/C or above.
* Maths GCSE grade 4/C or above.
* Knowledge of hotels industry.
* Knowledge of commercial kitchen routines.
Required Criteria
* NVQ Level 2 or equivalent catering qualification.
* Understanding of food safety practices.
* Level 2 Food safety qualification.
* Up to date Allergen Training.
* Experience of working in a commercial kitchen or similar.
* Supervisory experience.
Closing Date: Sunday 16th March, 2025
Contract Type: fulltime
Salary: £32,000.00 Yearly
Seniority level: Not Applicable
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitality
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