Warning
This job advert has expired and applications have closed.
Sous Chef - The Park Head Hotel, Coundon
| Posting date: | 24 April 2025 |
|---|---|
| Salary: | £29,000 to £32,000 per year |
| Hours: | Full time |
| Closing date: | 09 May 2025 |
| Location: | DL14 8QB |
| Remote working: | On-site only |
| Company: | The Auckland Project |
| Job type: | Permanent |
| Job reference: | PH Sous |
Summary
Role Purpose
We are seeking a talented, organized, and collaborative Sous Chef to join our culinary team at The Park Head Hotel. Your passion for exceptional food and dining experiences will inspire your colleagues and delight our guests. Working closely with the Head Chef, you will contribute to high-quality food preparation, creativity, and innovation, while promoting a safe, professional, and welcoming kitchen environment.
This is an exciting opportunity to work within a dynamic and growing team, with ample opportunities to develop your skills and career. You will work 40 hours per week on a variable shift pattern agreed with your colleagues. We offer 30 days of annual leave per year.
Key Responsibilities
Food Preparation & Quality Control:
• Collaborate with the Head Chef to develop seasonal menus and specials that highlight fresh, locally sourced ingredients, including produce from Auckland Castle’s gardens.
• Ensure high standards of food quality, consistency, and presentation under time constraints.
• Continuously enhance your skills and knowledge through mentoring, training, and practical experience.
• Engage kitchen and front-of-house teams in implementing new menus.
Kitchen Operations & Organization:
• Organize kitchen workflows to support weekly dining plans and special events.
• Support the planning and resourcing of kitchen operations to maintain efficiency and quality.
• Monitor stock levels, minimize wastage, and contribute to stock management plans.
• Develop and oversee kitchen cleaning schedules, ensuring a 5-star EHO rating is maintained.
• Ensure proper handling, storage, and preparation of food in compliance with health and safety regulations.
• Maintain and monitor kitchen equipment, reporting issues as necessary.
Team Collaboration & Leadership:
• Attend weekly operational meetings with front-of-house colleagues and effectively communicate relevant information to kitchen staff.
• Train, mentor, and guide kitchen team members, promoting growth and excellence in their culinary skills.
• Contribute to the costing plans for menus and ensure adherence to agreed food preparation standards.
• Foster a professional, respectful, and supportive working environment.
Health & Safety:
• Ensure compliance with The Auckland Project’s health and safety policies, procedures, and guidelines.
• Prioritize the well-being of visitors, staff, volunteers, and contractors at all times.
Person Specification
Essential Criteria:
• Minimum of three years of experience in a similar position.
• Food Safety Level 2 certification.
• Strong communication skills; articulate and approachable.
• Proven ability to multitask effectively under pressure.
• Sound knowledge of stock management and cost control.
• Organizational skills with the ability to delegate and oversee tasks.
• Professional demeanor and pride in team achievements.
Desirable Criteria:
• Experience working with on-site productive gardens.
• Level 3 catering qualification.
• Understanding of food transportation and catering logistics.
We are seeking a talented, organized, and collaborative Sous Chef to join our culinary team at The Park Head Hotel. Your passion for exceptional food and dining experiences will inspire your colleagues and delight our guests. Working closely with the Head Chef, you will contribute to high-quality food preparation, creativity, and innovation, while promoting a safe, professional, and welcoming kitchen environment.
This is an exciting opportunity to work within a dynamic and growing team, with ample opportunities to develop your skills and career. You will work 40 hours per week on a variable shift pattern agreed with your colleagues. We offer 30 days of annual leave per year.
Key Responsibilities
Food Preparation & Quality Control:
• Collaborate with the Head Chef to develop seasonal menus and specials that highlight fresh, locally sourced ingredients, including produce from Auckland Castle’s gardens.
• Ensure high standards of food quality, consistency, and presentation under time constraints.
• Continuously enhance your skills and knowledge through mentoring, training, and practical experience.
• Engage kitchen and front-of-house teams in implementing new menus.
Kitchen Operations & Organization:
• Organize kitchen workflows to support weekly dining plans and special events.
• Support the planning and resourcing of kitchen operations to maintain efficiency and quality.
• Monitor stock levels, minimize wastage, and contribute to stock management plans.
• Develop and oversee kitchen cleaning schedules, ensuring a 5-star EHO rating is maintained.
• Ensure proper handling, storage, and preparation of food in compliance with health and safety regulations.
• Maintain and monitor kitchen equipment, reporting issues as necessary.
Team Collaboration & Leadership:
• Attend weekly operational meetings with front-of-house colleagues and effectively communicate relevant information to kitchen staff.
• Train, mentor, and guide kitchen team members, promoting growth and excellence in their culinary skills.
• Contribute to the costing plans for menus and ensure adherence to agreed food preparation standards.
• Foster a professional, respectful, and supportive working environment.
Health & Safety:
• Ensure compliance with The Auckland Project’s health and safety policies, procedures, and guidelines.
• Prioritize the well-being of visitors, staff, volunteers, and contractors at all times.
Person Specification
Essential Criteria:
• Minimum of three years of experience in a similar position.
• Food Safety Level 2 certification.
• Strong communication skills; articulate and approachable.
• Proven ability to multitask effectively under pressure.
• Sound knowledge of stock management and cost control.
• Organizational skills with the ability to delegate and oversee tasks.
• Professional demeanor and pride in team achievements.
Desirable Criteria:
• Experience working with on-site productive gardens.
• Level 3 catering qualification.
• Understanding of food transportation and catering logistics.