Junior Sous Chef

The Caledonian Edinburgh; City of Edinburgh; On-site; GBP 24,000 - 30,000; Full time

Job summary

A leading hospitality group in Edinburgh is seeking a Junior Sous Chef to enhance guest experiences through high-quality food management and kitchen operations. The role involves collaborating with the Sous Chef, managing food provisions, and ensuring compliance with regulations while fostering a motivated kitchen team.

Benefits

Cash incentives for referrals

Long service recognition cash bonus

Meals provided while on shift

Discounted/free use of leisure facilities

Opportunities for personal development

Fully funded apprenticeships

Annual holiday entitlements

Qualifications

• Passionate and willing to learn.
• Excellent planning and organizing skills.
• Ability to work mornings, afternoons, evenings, and weekends.

Responsibilities

• Manage aspects of the kitchen to deliver excellent guest experiences.
• Control costs and manage food provisions.
• Ensure compliance with health and safety regulations.

Skills

Planning

Communication

Multi-tasking

Customer Experience

Job description

Would you like to work for a company that gives you:

• £250, up to £1000 cash incentives when referring a friend to come and join our team - T&C’s apply
• Long service recognition Cash bonus and free overnight hotel stays for services from 2 years and up.

Rewards your hard work by offering you the below team benefits when you join us:

• Meals provided whilst on shift
• Sales incentives and initiative rewards
• Discounted / Free use of leisure facilities – “Hotel specific”
• Stays in our hotels at discounted prices or
• Even free stays in our hotels as one of our rewards & recognition incentives,
• Opportunities for your personal development within the Hotel Group Brand Portfolio
• Fully funded apprenticeships – T&C’s apply
• Annual Holidays entitlements inclusive of Bank Holidays
• Opportunity to buy additional holiday entitlements

Does the below sound like you?

• Passionate and willingness to learn
• Positive attitude and someone who makes our guests smile
• Genuinely friendly and caring
• Enjoys working as part of a team and independently
• Ambitious and hard working
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Good communication and excellent grooming standards
• Ability to work morning, afternoon/evening, and weekends
• Deliver exceptional customer experiences all the time
• Is the Junior Sous Chef role for you for you, do you have you the skill set and experience to take on this role? Then what’s stopping you?

Klarent Hospitality are recruiting for a Junior Sous Chef

We offer our employees excellent opportunities to grow and develop within the Klarent Hospitality Group Brand Portfolio, we pride ourselves on ensuring that our staff are rewarded and recognised for their hard work, commitments, and long service.

Klarent Hospitality operates branded hotels in key locations across the UK and Ireland. We will nurture talent and smart investment to drive superior performance and growth.

The Role:

• A Junior Sous Chef will work closely with the Sous Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience.
• A Junior Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs.
• Support and assist all aspects of the kitchen including operational, quality, and administrative functions
• Manage the provision of food to Food and Beverage outlets and acting where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high-quality food through all hotel food outlets
• Assist with customer relations, when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards,
• Improve gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation

Expected Salary (this is not sent to the employer)

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