Junior Sous Chef — Team Leader in Busy Kitchen & Growth

Dakota Eurocentral; Motherwell; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Meals on duty

Discounts on stays and dining

Referral bonuses

Extra holiday day on anniversary

Uniforming

Job summary

Dakota invites applications for a Junior Sous Chef to join our Kitchen Team. You will work in a busy service, supporting Head and Sous Chef and leading aspects of service.

The role requires at least 4 years cooking in a high calibre restaurant and at least 1 year in Senior CDP or Junior Sous. Training in food hygiene level 2, HACCP, and allergens; ability to prepare fish and meats.

We offer a positive culture with development, meals on duty, discounts, and flexible shifts.

Qualifications

• Minimum of 4 years professional cooking experience in a restaurant of high calibre.
• Minimum of 1 year experience as a Senior CDP or Junior Sous.
• Trained in food hygiene to level 2 or above, HACCP and allergens (training provided).
• Experience in preparing fish and meats.
• Demonstrates passion for quality food; hardworking and a team-player.
• Enthusiastic and promotes a culture of positivity.
• Flexible with shift patterns and business needs.
• Has researched our brand and desires to be part of the team.

Responsibilities

• Be confident in a busy service and support across kitchen areas.
• Support Head and Sous Chef in running kitchen and leading service.
• Prepare and cook dishes per Head Chef specification across all menus.
• Communicate effectively with kitchen and front of house teams.
• Train junior Chefs and apprentices in an open, improving environment.
• Adhere to Health & Safety and Food Hygiene; maintain high audit scores.
• Continue to learn and improve as a professional Chef.

Skills

Team player

Hardworking

Attention to detail

Willing to train juniors

Food safety awareness

Education

Food hygiene level 2+

HACCP knowledge

Allergens awareness

Job description

Dakota invites applications for a Junior Sous Chef to join our Kitchen Team. You will work in a busy service, supporting Head and Sous Chef and leading aspects of service.

The role requires at least 4 years cooking in a high calibre restaurant and at least 1 year in Senior CDP or Junior Sous. Training in food hygiene level 2, HACCP, and allergens; ability to prepare fish and meats.

We offer a positive culture with development, meals on duty, discounts, and flexible shifts.