At The Lake House we give our people time, time to be themselves, time to develop their skills, time to feel part of something good, time to talk and time to grow. We believe by investing time in our people, our communities and our business we will develop an exceptional place to work. The primary role as a Junior Sous Chef is to ensure the safe running of the Kitchen in the absence of the Sous and Head Chef Job responsibilities include: · Preparing of food in line with training, using food specs and instructions from the Sous and Head Chef. Adherence to guidelines and instructions important to consistent implementation of menus · Running the overall kitchen operations and maintaining the company standards in the absence of the Sous and Head Chef · Ensuring quality of all dishes, constant checking of quality of ingredients, correct cooking technique and a zero tolerance to serving substandard dishes/produce/items. An ability to question bad practice and show a positive attitude to quality and striving for the best possible outcomes · Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen are of the highest possible standard. Striving for a 5-star rating at all times for the EHO · Assist the senior chef team in aim to combat waste with a positive impact on the financials for the company as well as adhering to the environmental impact aims of Sefton 2030 · Maintaining stock levels at appropriate level for business on the books, making sure of a great understanding of departmental budget and the need areas of the business · Ordering food for the kitchen from approved suppliers, in line with budget and dish specifications · Monitoring food production alongside food and staff costs, saving money where possible without diminishing the quality or timeliness of the product · Training other staff to the standard expected on each section of the kitchen to those set out by the Head Chef