Junior Sous Chef

Job Type:
Job Sector:
Catering, Hospitality
South East
£22,000 to £25,000 per annum
Salary Description:
�22k - 25k per year + tips + benefits
The rpc Group of Companies
Job Ref:

The Company and the Role:
The Company is setting a new benchmark by combining fresh local produce and a high standard of food, in a table service restaurant environment.
They are currently seeking a permanent Junior Sous Chef to join their senior kitchen team at their garden centre located close to Andover in Hampshire, working in partnership with the Head Chef who is passionate about good fresh food and high standards of cooking.
The restaurant is table service with a full menu served from breakfast till lunch, with cream teas proving to be very popular throughout the day. All food is cooked fresh to order and the emphasis being on good quirky presentation using seasonal ingredients.
All meals are prepared daily in the kitchen using fresh meat, fish and seasonal produce. These are sourced from both internal and external sources, but where possible, more local producers and suppliers are used.
The focus of this amazing Junior Sous Chef role is very much on food preparation, consistent high standards and team management, as the payroll and administration / paperwork aspect of the role are covered by the internal business support team.

Key Features of the Role:
As Junior Sous Chef you are working alongside the Head Chef as the 2nd in charge.
Responsible for the food quality and standard of all menu items which go out to customers, with cover numbers reaching 1000 on a busy Saturday and Sunday, and around 500 on a weekday.
It is very important that you can assist with the management of a team of 9/10 kitchen staff as well as additional Kitchen Porters.
Assisting the Head Chef with the planning of daily specials around current price points, assessing price points, margins, GP on all menu items, coming up with creative ideas, options and suggestions.
You will be required to work up to 45 hours per week, 5 days a week.

Knowledge and Skills:
To be successful in this role you will need to be an accomplished Senior Chef de Partie or Junior Sous Chef with a background or experience in fresh food cooking, volume cooking (500-1000 covers in a day) and high standard kitchen service.
Currently or previously worked in a busy Gastro Pub or Hotel kitchen as a Chef.
It is essential that you have managed a fresh food kitchen team or group of Chefs in some capacity and are confident to manage 9/12.
Assist writing up staffing 'Daily Shift Plans', which need to be completed 4 weeks in advance, ensuring that these are maintained and worked.
Assist with monitoring, training, development and to communicate with all members of the restaurant / kitchen team, leading by example and being hands-on are key requirements in this role for you to succeed.
High standards of food service, cooking, health and hygiene are extremely important and relevant certifications as both a practical and theoretical experience is essential.
All transferable skills must come from a catering and hospitality or foodservice venue.

What's on Offer?
This amazing Junior Sous Chef opportunity offers a basic annual salary ranging from �22K to �25K depending upon experience and trial shift results.
Tips are also available on top of the basic which work out at roughly �100 - �200 per month and are paid through payroll every month.
No split shifts, no late nights and every other weekend off, working 45 hours per week, 5 days per week from 7am.
Fresh food cooking and menu, with opportunities to create new me

Contact Details:
The rpc Group of Companies
Tel: 023 8022 4654
Contact: Frank Canonico

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