Junior Sous Chef — Lead Kitchen Standards & Training

Titanic Hotel Belfast; Queen's Island; On-site; GBP 21,000 - 26,000; Full time

Job summary

Titanic Hotel Belfast is seeking a Junior Sous Chef to support the Executive and Senior Sous Chefs in delivering high standards across all kitchen sections. You will help manage stock, hygiene, and training within the culinary brigade, ensuring consistency and efficiency in a luxury hotel environment.

As part of the team, you will supervise day-to-day kitchen operations, contribute to menu and standard development, and maintain strict health and safety practices aligned with the hotel’s audit

Qualifications

• Right to work in the UK.
• Hospitality experience desirable.

Responsibilities

• To supervise the kitchen on a day-to-day basis, ensuring standards are in place and, if not, to redirect and control.
• To continually seek to develop and improve the image and reputation of the department through your personal efforts.
• Ensure consistency in quality of dishes at all times.
• To assist the Executive Chef and Senior Sous Chef with month-end food stocktaking.
• To take responsibility for the department in the absence of those reporting to.
• To assist the Executive Chef in the establishment and development of methods and standards.
• To ensure that the department complies fully with Titanic Hotel F&B audit standards and revenue capture.
• To be responsible for the day-to-day ordering of food in line with the hotel approved purchasing guidelines.
• To ensure that the level of kitchen hygiene is adhered to in line with recommendations from the food safety manual.
• To develop and maintain a good working relationship with Belfast City Council’s Environmental Health Officer.
• To assist the Executive Chef in the motivation and training of the staff.
• To be fully conversant with the disciplinary and grievance procedure.
• To manage personnel policies and procedures within the department.
• To ensure that all kitchen personnel are correctly attired and to maintain a high standard of personal hygiene and cleanliness.
• To inform Maintenance of items in need of repair or replacement on an on-going basis.
• To attend all relevant training as and when required.
• To take over and run a section, when necessary.
• To take over and run the Banqueting Kitchen when necessary.
• To show willingness to take on additional responsibilities when necessary.
• Familiarise yourself with our Core Values ‘TITANIC’ which link to the desired behaviours that we expect all our employees to display.
• To have a thorough knowledge of and adherence to the law about the following company regulations: Fire, Health and safety, First aid, Food hygiene.

Skills

Team supervision

Food safety

HACCP knowledge

Job description

Titanic Hotel Belfast is seeking a Junior Sous Chef to support the Executive and Senior Sous Chefs in delivering high standards across all kitchen sections. You will help manage stock, hygiene, and training within the culinary brigade, ensuring consistency and efficiency in a luxury hotel environment.

As part of the team, you will supervise day-to-day kitchen operations, contribute to menu and standard development, and maintain strict health and safety practices aligned with the hotel’s audit