Junior Sous Chef
£30,000 – £35,000
www.oakbarnrestaurant.co.uk
Please send your CV to enquiries@oakbarnrestaurant.co.uk
We are currently one of the top-rated restaurants in Sussex and are currently looking for a Junior Sous Chef to join our talented team to continue providing fantastic service.
Our freshly made Rosette standard seasonal menu is key to our business. It features modern British cuisine that combine the classics alongside more contemporary dishes. We also run specials which change daily.
In addition to this we also cater for large group bookings, weddings, and buffets so there is always plenty of variety.
Why work for The Oak Barn:
- Family run business
- 2.5 days a week off
- Serving food 12pm – 3pm & 6pm – 9pm Mon – Sat, 12pm – 7pm Sun
- Out of the kitchen by approx. 9.15pm Mon – Sat – 7.30pm on Sundays
- Working in a brigade of 9 chefs
- No two days are the same
- Flexible shifts with excellent pay, tips & bonuses
- Great training & progression prospects
- Great lifestyle balance
We are looking for someone who:
- Has innovation, creativity and attention to detail
- Relishes in the pressure of a kitchen environment
- Has a background in Gastro pubs or hotels
- Ideally has their own transport
- Is used to working with fresh ingredients and places heavy emphasis on quality and consistency
- Has a good understanding of health & safety and food safety guidelines within the kitchen
Progression Prospects:
- Very experienced Chef Team who are willing to encourage, teach and train
- Opportunities for development and promotion
- NVQ training courses are available for those wishing to further develop their career
- Learning about maintaining GP’s & targets set by the business & Head Chef
Responsibilities:
- Checking the cleanliness, organisation and standards within the kitchen
- Assisting the brigade in the smooth, safe and efficient running of the kitchen operation
- To assist both the Head & Senior Sous Chef in the training of younger members of the team
- Responsible for the day to day running of any given section
- Demonstrating a committed approach maintain a consistent service in the kitchen
- Assisting both the Head & Senior Sous Chef in the development of both the menus & daily specials
- Ensuring the quality of food is of the exceptional standard expected
- Be aware of health and safety and hygiene regulations & help maintain to a high standard
- Help with ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels
