Junior Sous Chef

Title:

Junior Sous Chef Salary:

From £40,000 per annum (Basic pay + TRONC) Contract:

Full-time (45 hours/week)

Location:

Unit 3, Royal Festival Hall, Southbank Centre, London SE1 8XX Our values: People oriented:

w

e are a business built upon people, we always aim to put our people

first. Quality-driven:

we are committed to consistently delivering the highest quality in everything that we do. Proud:

w

e take pride in our work, our team, and the satisfaction of our customers. Honest:

Integrity is the foundation of our business; we believe in transparency and honesty

with our team, our customers, and our partners. Personable

:

w

e offer a welcoming, down-to-earth atmosphere where everyone feels

comfortable. Brave:

w

e are not afraid to innovate, take calculated risks, and lead the way in the industry. Considered:

e

very decision we make is thoughtful and intentional, with the goal of

delivering the best possible experience for our customers and team. Job purpose

: As a JSC, you will assist the Sous and Head Chef in managing the day-to-day kitchen operations, ensuring high-quality food is consistently prepared and served to guests in line with company standards. You will play a key role in supervising and supporting the kitchen team, ensuring that food hygiene, health, and safety practices are followed meticulously. As a Junior Sous Chef, you are expected to manage kitchen sections during service, resolve operational challenges, and provide leadership and training to more junior team members. In addition, you will contribute to stock management, assist with menu development, and act as a role model for professionalism and teamwork within the kitchen. Overall Responsibilities: Operations and shift leadership: ? Take full responsibility for the kitchen in the absence of a SC or HC, ensuring all stations operate smoothly and effectively. ? Conduct daily briefings to

organize shifts, c

ommunicate menu changes, special requests, or any other relevant updates. ? Lead and supervise all opening and closing procedures, being hands on on your day to day culinary and cleaning duties. ? Ensure portioning control and waste management is adhered to, supporting the kitchen in maintaining profitability. ? Ensure the highest standards in food quality, presentation, and service, consistently overseeing portion control and recipe adherence.

Team Leadership and Collaboration: ? Support the Head Chef in leading, mentoring and developing a high-performing team, promoting a culture of pride, honesty and continuous improvement. ? Support the Head Chef providing constructive feedback on staff and helping create development plans for staff growth. ?Provide ongoing training to maintain high standards of culinary skill and food safety knowledge. Product knowledge: ? Possess full and detailed knowledge of the food menu, suppliers, allergens, sources and potential suggestions for replacement or changes under guests needs. ? Ensure staff are trained and can confidently assist guests and colleagues with questions

. ? Stay updated on new dishes or menu changes, communicating there updates to the team.

Health, safety and compliance: ? Ensure all checklists are completed thoroughly and in a timely manner. ? Ensure food safety standards are upheld at all times ? Monitor the overall cleanliness and organisation of the kitchen, ensuring high hygiene standards are maintained at all times and conducting/performing deep cleans in a regular basis. Stock & Inventory Management: ?Assist in stock rotation and ensure all items are stored correctly and labelled. ?

Support performing weekly stock counts and inputing data ?

Confidently place orders when and as needed. ?

Manage deliveries by checking invoices and ensuring correct quantities and quality, passing

them on to the Head Chef for record-keeping. If you are an experienced Senior CDP who believes is ready for the next challenge, do not hesitate to apply!

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