Menu

Junior Sous Chef

Job details
Posting date: 05 June 2025
Salary: Not specified
Additional salary information: £15.42 per hour plus various benefits
Hours: Full time
Closing date: 05 July 2025
Location: CV7 7HR
Company: Forest of Arden Hotel Limited
Job type: Permanent
Job reference: 5fe7cb8199a241d4a72c

Apply for this job

Summary

Job Summary

A supervisory position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas off the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and team member satisfaction while maintaining the operating budget.

Scope/Business Context

  • A Full Time/ Part Time position based a The Forest of Arden Hotel and Country Club
  • Number of Direct Reports – 3-6
  • Titles of Direct Reports – Chef de Partie

Candidate Profile

Experience and Education:

  • GCSE’s; 4 years’ experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.

Skills and Knowledge:

  • Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment (e.g., grilling, sauteing, broiling, baking, using decorative food displays, following recipes)
  • Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
  • Number Facility – The ability to add, subtract, multiple, or divide quickly and correctly.
  • Mathematics – Using mathematics to solve problems.
  • Reading Comprehension – Understanding written sentences and paragraphs in work related documents.
  • Writing – Communicating effectively in writing as appropriate for the needs of the audience.
  • Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Originality – The ability to come up with unusual or clever ideas about products, services, or situations, or to develop creative ways to solve a problem.
  • Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Management Competencies:

  • Adaptability – ability to effectively adjust to major changes in work tasks or the work environment.
  • Aligning Performance for Success – Skilled at focusing and guiding other in accomplishing work objectives.
  • Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment.
  • Building Trust – Ability to interact with others in an honest, fair, and respectful way; giving others confidence in ones intentions and those of the organisation.
  • Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
  • Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs/
  • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
  • Planning and Organising – Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
  • Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Work Activities

  • Demonstrating Leadership – Utilising interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Exceeding Customer Expectations – Providing services that are above and beyond for customer satisfaction and retention.
  • Supervising Team Members – Supervising and managing team members. Managing all day-today operations. Understanding team member positions well enough to perform duties in team members absence.
  • Developing and Building Teams – Encouraging and building mutual trust, respect, and co-operation among team members.
  • Coaching and Developing Others – Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Managing Daily Operations of the Area or Department – Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Achieving/Exceeding Goals – Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
  • Communicating with Supervisors, Peers, or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Training and Teaching Others – Identifying the educational needs of others, developing formal education or training programmes or classes, and teaching or instructing others.
  • Modelling Appropriate Behaviours – Serving as a role model to demonstrate appropriate behaviours.
  • Making Decisions and Solving Problems – Analysing information and evaluating results to choose the best solution and solve problems.
  • Improving Service – improving service by communicating and assisting individuals to understand guests needs, providing guidance, feedback, and individual coaching when needed.
  • Thinking Creatively – Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Organising, Planning, and Prioritising Work – Developing specific goals and plans to prioritise, organise, and accomplish your work.
  • Maintaining Productivity Levels - Ensuring and maintaining the productivity level of team members.

Specific Duties

  • Sets a positive example for guest relations.
  • Maintains food handling and sanitation standards.
  • Maintains all Forest of Arden hotel Limited food/kitchen standards as per SOPs and LSOPs
  • Supervises daily shift operations.
  • Ensures all team members have proper supplies, equipment, and uniform.
  • Performs all duties of Culinary and related kitchen area team members in high demand times.
  • Supervises staffing levels to ensure that guest service, operation needs, and financial objectives are met.
  • Oversees production and preparation of culinary items.
  • Ensures completion of assigned duties.
  • Participates in the team member performance appraisal process, giving feedback as needed.
  • Ensures team members keep their work areas clen and sanitary.
  • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
  • Complies with loss prevention policies and procedures.
  • Strives to improve service performance.
  • Handles team member questions and concerns.
  • Reports malfunctions in department equipment.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Purchases appropriate supplies and manages food and supply inventories according to budget.
  • Handles guest problems and complaints seeking assistance from supervisor, as necessary.
  • Communicates areas in need of attention to staff and follows up to ensure follow through.
  • Empowers team members to provide excellent customer service within guidelines.
  • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
  • Participates in an on-going team member recognition programme.
  • Supports and assists with new menus, concepts and promotions for the Restaurant and Banquets.
  • Conducts training when appropriate.
  • Monitors team members progress towards meeting performance expectations.
  • Attends and participants in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
  • Supervises and co-ordinates activities of cooks and workers engaged in food preparation.
  • Checks the quality of raw and coked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.

Other

  • Performs other related tasks as assigned by management.
  • Complies with Forest of Arden Hotel Limited policies and procedures.
  • Working hours as required to do you job but normally not less than your contracted hours.
  • All Forest of Arden Hotel Limited policies on Cash, Key and all Controls are adhered to and followed consistently.

Proud member of the Disability Confident employer scheme

Disability Confident
A Disability Confident employer will generally offer an interview to any applicant that declares they have a disability and meets the minimum criteria for the job as defined by the employer. It is important to note that in certain recruitment situations such as high-volume, seasonal and high-peak times, the employer may wish to limit the overall numbers of interviews offered to both disabled people and non-disabled people. For more details please go to Disability Confident.

Apply for this job