Junior Sous Chef

Paris House; Milton Keynes; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a prestigious fine dining restaurant as a Junior Sous Chef, where you will lead a talented team in a stunning rural setting. This role offers the chance to showcase your culinary skills and creativity while ensuring the highest standards of service. With a focus on professional development and a supportive environment, you will contribute to a memorable dining experience for guests. Enjoy competitive benefits, including a pension scheme and bonus potential, while working with high-quality ingredients and state-of-the-art facilities. If you're passionate about food and eager to grow your career, this opportunity is perfect for you.

Benefits

Competitive salary

Pension Scheme

Bonus Potential

Two full days off

Full closure over Christmas and New Year

Creative freedom in menu development

Professional development opportunities

Access to high-quality ingredients

Meals on duty

Friendly and inclusive work environment

Qualifications

• Minimum of 3 years as a Chef de Partie in a 3 rosette environment.
• Passionate about service and keen to progress in a quality restaurant.

Responsibilities

• Lead a team of Chefs de Partie to ensure smooth kitchen operations.
• Develop junior team members and execute Head Chef's vision.

Skills

Culinary Skills

Team Leadership

Cost Control

Food Hygiene Level 2

Pastry Skills

Job description

Paris House is a modern 3 Rosette, Michelin recommended fine dining restaurant set in 22 acres of deer park on the Woburn Estate in Bedfordshire. Modern British tasting menus from Executive Chef and owner Phil Fanning, take guests on a memorable culinary journey with food inspired by natural flavour combinations and seasonality. The wine programme is driven by a passion for fine wine and exciting food pairings. The front of house team deliver a highly professional level of service with knowledge, warmth and hospitality at the core.

Responsibilities

We are seeking a Junior Sous Chef.

You will be expected to lead a team of Chefs de Partie to ensure the smooth day to day operation of the kitchen, and delivering the Head Chef's vision. You will be capable of running any section and take responsibility for the effective execution of all dishes, ensuring consistent presentation and customer happiness. We expect our Junior Sous to be able to develop the more junior members of the team, taking pride in passing on knowledge and sharing creative ideas.

Qualifications

Ideally, we are looking for you to have the following skills and experience:

• Minimum of 3 years experience as a Chef de Partie
• Good experience at 3 rosette or equivalent standard
• Excellent culinary skills including pastry section and bread
• A good grasp or ordering and cost control process
• Level 2 food hygiene
• Passionate about delivering the highest levels of service with a desire to learn
• Keen to progress your career in a quality restaurant environment
• A team leader with exceptional work ethic, drive & motivation
• Due to our rural location your own transport is essential

This is a fantastic opportunity to join a high performing team who pride themselves on delivering a fantastic experience in an engaging, upbeat and friendly way. The Caterer Magazine named Paris House in its Top 30 places to work in Hospitality, 2024. We are proud to be an equal opportunity employer and value diversity. We are currently holders of a Bronze Award under the Defence Employers Recognition Scheme. Additional benefits include:

• Competitive salary commensurate with experience and skills
• Pension Scheme and Bonus Potential
• Two full days off and four nights off every week
• Full closure over Christmas and New Year period
• Creative freedom to contribute to menu development and showcase your skills
• Professional development and growth opportunities
• Access to high-quality ingredients and state of the art facilities, with meals on duty
• A genuinely friendly, supportive and inclusive working environment

Working hours:

• Wednesday – closed for service: our development day. Work with the team on preparation, research and development, including training, mentoring, skills development and enhancing menu knowledge
• Thursday to Saturday – lunch and dinner service
• Sunday & Wednesday evenings and all day on Mondays and Tuesdays is time off.

Location:

Due to our beautiful rural location in Woburn, Bedfordshire, you will need your own transport. There is no possibility of using public transport due to our location in the deer park and we do not offer accommodation.

To Apply:

Please submit your CV and covering email or letter to [e-mail]

Thank you for submitting your application. We will contact you shortly!