Junior Sous Chef

WSH Group; Cambridge; On-site; GBP 25,000 - 30,000; Full time

Job summary

WSH Group is seeking an ambitious Junior Sous Chef to join our team in Cambridge and assist in managing kitchen operations during matchdays and everyday service. This role provides a unique culinary environment where your creativity can thrive, while ensuring high quality standards in food preparation and service.

The ideal candidate will have proven experience as a Junior Sous Chef, a strong understanding of food safety practices, and excellent attention to detail. We celebrate individuality and encourage applications from all backgrounds.

Qualifications

• Proven experience working as a Junior Sous Chef or similar role.
• Strong understanding of food safety and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Prepare and cook dishes according to recipes and standards.
• Maintain high quality standards for presentation and taste.
• Assist in coordinating daily kitchen operations.

Skills

Knowledge of various cooking techniques and cuisines

Strong communication and teamwork abilities

Attention to detail and organisational skills

Job description

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.

We have an exciting opportunity for an ambitious Junior Sous Chef to join our team and assist in managing day-to-day kitchen operations at one of our stadiums during matchdays and everyday service at training ground.

Job Description

• Food Preparation –prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.
• Quality Control –maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
• Service Management -assist in coordinating and executing daily kitchen operations, including food preparation, production and service
• Stock Control- monitor and maintain food inventory levels, ensuring freshness and minimising waste.
• Team Collaboration –communicate positively and effectively with all other team members and assist/support all colleagues where necessary.
• Menu Development –collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
• Cleaning and Maintenance –maintain cleanliness and organisation of the kitchen ensuring equipment is in good working order.

Qualifications

Proven experience working as a Junior Sous Chef or similar role.

• Knowledge of various cooking techniques and cuisines.
• Strong understanding of food safety and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent attention to detail and organisational skills.
• Strong communication and teamwork abilities
• Works according to the BaxterStorey core values

Equal Opportunity

We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds.

BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.