Junior Sous Chef

Rowhill Grange (Alexander Hotel Collection); Dartford; On-site; GBP 34,000; Full time

Job summary

Join a prestigious 4-star hotel as a Junior Sous Chef, where you'll lead kitchen operations, ensuring high-quality food production and overseeing team management. You will be a vital part of our culinary team, reporting to the Head Chef, enhancing your skills in a renowned dining environment.

Benefits

4 weeks holiday increasing to 5 with service

8 Bank holidays

Single private medical cover

Free car parking

Employee uniform

Discounted hotel accommodation

Discounts on hair treatments

Food & beverage discounts

Birthday off paid

Complimentary stays and meals during anniversaries

Qualifications

• Experience in a 2 rosette standard hotel restaurant.
• Ability to manage busy banqueting operations.
• Practical cooking skills demonstrated during trials.

Responsibilities

• Supervise daily kitchen operations and uphold food quality.
• Support culinary team with management tasks.
• Oversee food presentation and compliance with standards.

Skills

Supervision

Culinary skills

Team management

Education

Chef de Partie experience

Job description

Junior Sous Chef

£33,500 per annum + monthly service charge payment

Benefits

• 4 weeks holiday increasing to 5 weeks with service.
• 8 Bank holidays
• Single private medical cover
• Free car parking
• Employee uniform

In addition you will also benefit from a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Utopia Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Utopia Spas
Discount on retail products in our two Utopia Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid,complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

The Place

Rowhill Grange Hotel & Utopia Spa, part of Alexander Hotels a private group of quality hotels of distinction just outside London.

4 Star, Award winning Utopia Spa, 38-bedroom hotel & offering guests a choice of Elements Brasserie and the RG’s Restaurant serving 2 rosette standard food. In addition, there is the self-contained Clockhouse banqueting suite and the Pavilion conference venue all within 15 acres of beautiful gardens.

Please see our website for a full list of facilities and details of our restaurants and sample menus which include menus across the following areas;

• 2 Rosette RG’s Fine Dining Restaurant (100 covers)
• Elements Brasserie ( 50 covers) + Elements Bar (30 covers)
• Afternoon Tea (700 covers per week) and Room Service
• A range of 4 private dining/function rooms ( catering for between 8-160 covers)

Our private facilities are a very popular Wedding venue (for ceremonies as well as Wedding Breakfasts / Evening Buffets) as well as Conferences and other functions.

Our Restaurant / Brasserie are open to non-residents and are popular venues for our Spa guests who join us for a range of inclusive packages.

The Role

Reporting to our Head Chef Andres Garcia and the Sous Chef, you will assist him with all aspects of food production, with your primary responsibilities as Junior Sous Chef being to

• Supervise the day-to-day kitchen operation.
• Ensure that food is produced and served to the highest quality.
• Alongside your culinary duties, you will be responsible for supporting the wider culinary team with daily operational tasks and people management tasks. This includes absence management, training, recognition, counselling and importantly, motivating and coaching the team.
• Oversee the presentation of all food leaving the kitchen and uphold expectations, reputation, and standards.
• Support more senior operational tasks such as menu development, order submission, allergen awareness, cost control and due diligence.

Requirements

• Chef de Partie experience within a quality hotel restaurant to 2 rosette standards.
• Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
• Hold the experience to manage the multi menu requirements and busy banqueting operation.
• Live locally or have the ability to relocate to the area with own transportation.