GAUCHO
Junior Sous Chef
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GAUCHO is looking for an experienced and passionate Junior Sous Chef to join our GAUCHO Liverpool restaurant! You will need to be experienced in working as a Junior Sous Chef in a fresh food kitchen and be extremely passionate about great food. Our Junior Sous Chef will have experience managing a team, running the kitchen and working in a fast-paced environment. They must be able to deliver high quality dishes following a spec and have a genuine passion for cooking.
Training and Benefits
- 50% off your food bill at all GAUCHOs
- Referral and Length of service bonuses
- Incentive and reward schemes
- Industry Apprenticeship program opportunities and cycle to work scheme
- Career development and training programmes
- Training provided by the GAUCHO Academy
- 28 paid annual holidays + options to purchase additional days
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Key Responsibilities of the GAUCHO Junior Sous Chef
- Be passionate about BOH operational and leadership skills
- Ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs.
- Support the Head Chef and Sous Chef to help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage
- Undertake dealings with suppliers of the business with regard to kitchen operations set and agreed by the Head Chef & Sous Chef.
- Check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation.
- Enjoy training and developing new hourly team members of the kitchen
- Assist Head Chef and Sous with staff recruitment, training and appraisals
- Ensure all health and safety practices are followed, and participate in controlling GP, stock and portion control.
- Ensure daily staff food is varied, nutritious and well received
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Requirements for GAUCHO Junior Sous Chef
- Have worked as a Junior Sous Chef in a high-pressure kitchen environment
- Have a passion for fresh produce
- Be able to work alongside the Head Chef and Sous Chef effectively run a successful kitchen
- Be organised and able to communicate effectively with a team.
- Be supportive and keen to learn kitchen management skills
- Collaborate with FOH management teams to hit restaurant KPIs
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