Junior Sous Chef

Department: Catering

Reports to: Head Chef/Catering and Conference Director

Tenure: Permanent

Hours of work: 40 per week

Salary: £33,000 - £35,000

Benefits:

• Bereavement leave
• Canteen
• Company pension
• Cycle to work scheme
• Discounted or free food
• Employee discount
• Enhanced maternity leave
• Free flu jabs
• Health & wellbeing programme
• Life insurance
• On-site gym

Overall Objective

Based in the heart of Cambridge, this beautiful College is looking to appoint a full time, permanent Junior Sous Chef to join their busy, friendly Catering team, providing a first class service for their college community. This post will assist in the development and delivery of all meals in the College and assist with sourcing locally produced products and serving high quality meals to students, staff, Fellows and guests.

This role is varied, offering a broad range of cooking opportunities from every day College meals for students and conference guests through to fine dining for more formal events. Full training is available to support the successful candidate's professional development.

The ideal candidate will:

• Have a good breadth of experience, skills and achievements gained from working within a catering environment.
• Ensure accurate records are kept at all times relating to the food production and wastage, for all service periods. Ensure that all foods are labelled, stored and handled in accordance with the College and Health and Safety requirements.
• Ensure all hygiene, health and safety standards are adhered to and the Colleges Health & Safety policy are complied with.
• Lead by example and be a valued team member, creating and maintaining a good team spirit.
• Supervise duties giving technical advice and guidance, when necessary.

Main Responsibilities

Co-ordination of service and food served

Liaise with the appropriate kitchen manager on a daily basis to ensure the smooth running of the kitchen.

Ensure all food production is carried out to College standards and ensure complete customer satisfaction. All food production and service to be agreed with the Head Chef.

Ensure accurate records are kept at all times relating to the food production and wastage, for all service periods. Ensure that all foods are labelled, stored and handled in accordance with the College and Health and Safety requirements.

Organise the food service area to ensure that the correct portions are served at all times.

Make sure the wastage is kept to a minimum at all times.

Menus must be followed to ensure all financial targets are achieved.

Ensure that all costed menus are fully followed to ensure College financial targets are met.

Management

Lead by example and be a valued team member, creating and maintaining a good team spirit.

Supervise duties giving technical advice and guidance when necessary.

Instruct craft apprentices and other trainees in food preparation and kitchen management.

Assist in staff training, administration duties including costings and ordering.

Attend all staff meetings and undertake training as required.

Recognise that all members and customers are individuals and must be treated with respect.

Hold regular production meetings.

Client Relations

Be visible particularly at service times.

Consistently present a positive and professional attitude at all time so the department objectives and improvements are met.

Deal with all queries or client comments promptly and efficiently.

Hygiene, Health and Safety

Ensure all hygiene, health and safety standards are adhered to and the Colleges Health & Safety policy are complied with.

Implementations of all cleaning rotas/schedules are carried out and spot checks are completed on each area.

Demonstrate a consistently high standard of personal cleanliness and appearance

Ensure that all faults are reported as necessary to the Head Chef, or Catering and Conference Director

Wear correct uniform and follow personal hygiene rules.

Security

Maintain all aspects of on site security and all relevant instructions are followed.

Other Responsibilities:

Behave in a professional and polite manner at all times when dealing with staff and customers.

Display a problem solving and positive attitude towards supporting the Catering Department and College objectives and values.

Attend all College training, any staff meetings and any other reasonable duties as requested by the Catering Director or Head Chef.

AMRT1_UKCT

Location: Cambridge, GB

Posted Date: 12/24/2024