Junior Sous Chef

This job description is intended to illustrate the main duties and responsibilities of the role. It is not intended to be exhaustive and please be advised that the duties and responsibilities may be added on a temporary or permanent basis as appropriate.

What You'll do:

ESSENTIAL FUNCTIONS & PHYSICAL REQUIREMENTS

• To run an environment that is clean, tidy and organised at all times
• HACCP – To follow the day to day procedures including; Diligence, food labelling, weekly deep clean of your section
• Plan the day to day running of all sections of each kitchen (banqueting, breakfast, room service, and staff food) effectively to meet the service standards. This will mean constant training, supervision, and forecasting in line with the Coworth Park hotels business needs.
• To control, with the aid of the senior Chefs, all the operating costs within all the food outlets to the agreed budgets set.
• Carry out quality checks on stock, produce and dishes along with offering training, and understanding of the products to keep the team focussed and allowing them to evolve as chefs.
• Have a flexible ability to respond to business and client needs. Give full understanding and guidance to a colleague requiring assistance in a difficult situation, using a caring and supporting manner.
• To be able to run, look after and make decisions in the operation during the absence of senior chefs
• To follow and abide by all regulations, policies and procedures that has been set out by Coworth Park Hotel and the Dorchester Collection.
• Attend and run meetings as and when required, including the daily hotel briefing and the BEO meeting.
• Help to plan and create menu designs
• Ensure the daily food orders are processed accurately in to the system
• Work to create new dishes alongside the chef

Health and Safety

• Comply with all statutory and company health & Safety, fire, bomb and security regulations
• Ensure job required certificates and licensing is kept up to date
• Ensure other team members are also made aware of these requirements and abide by them

Flexibility

• Along with your main duties you may be asked to complete other tasks and duties as and when necessary and reasonably required
• You may on occasion be required to adjust your hours of work to cover the business needs

What you'll Bring:

• Previous experience within a similar role and environment such as AA Rosette or Michelin background
• Relevant qualifications such as City & Guild 7061/7062 or NVQ Level 2/3
• Experience in menu development
• Experience in ordering systems and cost processes
• Excellent IT skills
• Understanding of COSHH
• Team leader and excellent communicator
• Hands on team player
• Experience of training and coaching a team
• Flexible approach to respond to the needs of the business and clients
• Good interpersonal skills
• Well presented

What you'll get:

• As a Junior Sous Chef at Coworth Park, here are just some of the great benefits you will receive:
• Competitive salary per annum + estate service charge + retention bonus
• Complimentary stays with breakfast included in all 10 Dorchester Collection hotels – stay twice a year at each hotel!
• 50% off at bars and restaurants within all of our Dorchester Collection hotels
• £1,000 Refer a friend bonus scheme; including £200 tax free on their first day
• World class learning and development opportunities
• Social events throughout the year, including our annual winter ball
• Free Meals on Duty
• Exclusive Access to a discount platform featuring 1000’s of retailers

We celebrate diversity and are committed to creating an inclusive environment for all employees and applicants. If you require any accommodations during the application process, please contact the People & Culture team at HumanResources.CPA@dorchestercollection.com