Junior Sous Chef - Permanent role
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Location: Warminster
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Salary: £30,000 - £35,000 per annum (dependant on experience)
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Shift:
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Breakfast split which is breakfast shift off for a few hours then go back and do the evening shift too
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Breakfast shift – 7am – 3pm / 8am – 5pm
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Mid/Evening Shift (lunch, afternoon tea & tea)– 12pm – finish
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Uniform Provided
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2 x Staff meals provided on shift (Lunch & Dinner)
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Discounted Spa access across all kaleidoscope hotels
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Gratuity – based on the hours you work (the more hours you work, the more % tips you will receive)
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Training and development to build upon your existing skills
The role:
This job is based in Warminster, UK; however, using our bespoke “Recruit and Relocate” service, Workforce will assist you in relocating if you do not live locally.
You must have experience working in a busy kitchen. Our client does a range of Breakfasts, Afternoon Tea, Dinner. They have 4 different food outlets:
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Hideaway – Private Dining
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Outdoor area with log fires & wood burners
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Main restaurant
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Idyllic Outside dining area
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Lounge/Conservatory – Afternoon tea
They do a lot of Weddings & private events where they cater for a minimum of 20 and a maximum of 60 pax.
They grow their own veg from the garden so seasonal produce experience would be brilliant. They use 85% of home-grown products.
Experience:
What skills do I need?
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Thorough knowledge of all ingredients and recipes, with close attention to detail
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Ability to work as part of a large team as well as autonomously
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Ability to multi-task, methodically and calmly, usually in a busy, fast-paced environment
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Adopt a flexible attitude with regards to hours and daily tasks
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Ability to work efficiently under pressure & desire to take responsibility of tasks
Responsibilities & Duties:
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Be a key member of the brigade working under Sous and Head Chef
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Be hands on in the kitchen with their lunch, afternoon tea and dinner menus
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Help bring the ideas on future menu development for a la carte menus, events and exciting Private Dining Domes
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Have a hands-on role in learning how to manage the kitchen, maintaining standards, assisting with ordering, rotas, training and development for kitchen and front of house team members
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Be responsible for regulations and legislation within the kitchen while you are on shift
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