Junior Sous Chef
No.131 The Promenade —Cheltenham
- £14.60 - £16.80 an hour
- Full-time
- Training & development
- Employee discount
- Referral programme
Quick apply
4d
Junior Sous Chef
Fioro Lounge —Cheltenham
- £13.10 - £13.30 an hour
- Part-time
- Bar
- Casual dining restaurant
- Cleaning
- Employee discount
Quick apply
9d
Junior Sous Chef
Fosters Event Catering —Tetbury
- £28,000 a year
- Weekend availability
- Hospitality
- Organisational skills
- In-person
- Employee discount
Quick apply
14d
Junior Sous Chef
Curio Lounge —Stroud
- £13.10 - £13.30 an hour
- Part-time
- Bar
- Casual dining restaurant
- Cleaning
- Employee discount
Quick apply
1d
Sous Chef
For a new Pub in Cheltenham —Cheltenham
- From £31,300 a year
- Full-time
- Management
- Cooking
- Mentoring
Quick apply
6d
Junior Sous Chef/Sous Chef
J Dixon Hospitality Group Limited —Cirencester
- £25,000 - £30,000 a year
- Full-time
- Management
- Inventory control
- Mentoring
Quick apply
Sous Chef
Mercure Gloucester, Bowden Hall Hotel —Gloucester
- Up to £37,000 a year
- Full-time
- Cooking
- Hotel
- Mentoring
- Free parking
- Employee assistance programme
Quick apply
Junior Sous Chef
The PIG Hotels —Cirencester
- £17.70 an hour
- Overtime
- Mentoring
- Training & development
- Teaching
- Employee discount
Quick apply
5d
Junior Sous Chef
The Botanist Worcester —Worcester
- £13.50 an hour
- Full-time
- Cooking
- Kitchen experience
- Employee discount
Quick apply
5d
Junior Sous Chef
Toro Lounge —Cirencester
- £13.10 - £13.30 an hour
- Part-time
- Bar
- Casual dining restaurant
- Cleaning
- Employee discount
Quick apply
Breakfast Chef
Hotel Du Vin —Cheltenham
- £14.05 an hour
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
Junior Sous Chef
Estero Lounge —Monmouth
- £13.10 - £13.30 an hour
- Part-time
- Bar
- Casual dining restaurant
- Cleaning
- Employee discount
Quick apply
1d
Sous Chef
J Dixon Hospitality Group Limited —Cirencester
- £30,000 - £35,000 a year
- Full-time
- Management
- Inventory control
- Mentoring
Quick apply
Chef de Partie
Kitchen (Cheltenham) —Cheltenham
- £15.50 an hour
- Full-time
- Hotel
- Organisational skills
- Communication skills
Quick apply
Sous Chef
The Crown @ Wild Thyme & Honey —Cirencester
- £37,000 - £39,000 a year
- Part-time
- Management
- Hotel
- Mentoring
- Employee discount
Quick apply
4d
Assistant Head Chef /Sous Chef
Zizzi —Gloucester
- Weekend availability
- Mentoring
- Training & development
- Restaurant
- Employee discount
- Flexible schedule
3d
Senior Sous Chef
Coppa Management —Cirencester
- Up to £42,000 a year
- Part-time
- Management
- Hotel
- Mentoring
- Employee discount
Quick apply
Sous Chef
Buckland Manor - Kitchen —Broadway
- £40,000 a year
- Full-time
- Cooking
- Hotel
- Free parking
- Employee assistance programme
Quick apply
13d
Junior Sous Chef
Bolero Lounge —Bristol
- £13.10 - £13.30 an hour
- Part-time
- Bar
- Casual dining restaurant
- Cleaning
- Employee discount
Quick apply
4d
Sous Chef
Toro Lounge —Cirencester
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Inventory control
- Employee discount
Quick apply

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Junior Sous Chef

No.131 The Promenade
Cheltenham

Quick apply

Job details

Full-time
£14.60 - £16.80 an hour
4 days ago

Benefits

Company pension
Employee discount
Referral programme

Qualifications

Kitchen staff training and mentoring
Financial reporting
Competitive analysis
Food safety and hygiene regulations
Social media platforms
Food waste reduction
Staff training
Kitchen team management
Kitchen management
Kitchen inventory control
Training & development
Food safety
Team motivation leadership

Full job description

Junior Sous Chef 14.60ph-16.80ph

No.131 The Promenade, Cheltenham

Classic on the outside, contemporary British on the inside.

Traditional Georgian architecture, eclectic modern design, delicious, all-day dining. No.131 The Promenade is just a stone’s throw from the Montpellier district of Cheltenham, and has been named among the best hotels in the Cotswolds.

Benefits include,

Equal Share of Tronc
50% staff F&B discount
Discount across Family of businesses
Monthly team incentives
Regular group-wide team events
Contributory pension scheme
Salary Sacrifice available
Refer a friend reward scheme
Continual training
The opportunity of fast-track progression
Uniform provided
Duty meals
Flexible Days/Rostered days off
Additional holiday increase up to 5 extra days based on time employed
Team events & incentives
Supplier trips

My purpose in the Lucky Onion is to assist in kitchen management, learning from the Head & Sous Chef and deputising for them in their absence. Developing my management skills to support the brigade and build and drive standards.

Overview of the role

Reporting to the Head Chef you will be involved in the smooth running of the kitchen, championing company standards, values and procedures. You will work positively and productively with the Brigade and the Front of House team to ensure consistency of food quality. To support the Head & Sous Chef to maintain a motivated and engaged brigade.

Inspirational Food Management

To consistently demonstrate a high level of culinary skill, knowledge and expertise
To ensure that the quality of food and the delivery of it is as per The Lucky Onion brand
To work alongside the Head & Sous Chef to network and engage on social media; to raise the profile of the Company and our menus
To support the Head Chef to ensure food standards are consistently excellent
To provide ideas to ensure menus are on trend and marketable; ensuring competitor analysis is up to date etc.

People Management

To lead by example in appearance, attitude and professionalism
To work alongside the Head & Sous Chef to support the day to day management of all kitchen staff
Supporting the training of the Brigade to retain and motivate staff
Learn to manage the staffing rota to ensure smooth service delivery and the retention and motivation of staff

Finance & Stock Management

To support the Head & Sous Chef to ensure they deliver accurate financial reports according to the Company procedures
To consistently adhere to and embed kitchen practices to ensure that all stock and other Company items are treated with the utmost respect and to inform staff that they have the same responsibility
To ensure invoices and administration are managed efficiently
To work with the Head & Sous Chef to manage stock accurately and effectively, ensuring that wastage is kept to a minimum and that food quality is consistent
To learn how to update and maintain kitchen systems (Kitchen Cut etc.)

Compliance

To support the Head & Sous Chef to ensure that kitchen Health & Safety, Fire and Hygiene legislation is followed; raising issues with the Head Chef in a timely and appropriate manner
To support the Head & Sous Chef to ensure the kitchen is maintained to excellent F&H standards and levels of cleanliness etc.
Working alongside the Head & Sous Chef to ensure company policies are followed and adhered to regarding the management of allergies and F&H standards (raising concerns where additions or updates to policies need to be made).
To work alongside the Head & Sous Chef to oversee the maintenance and usage of kitchen equipment, ensuring they are maintained and looked after as per manufacturers’ instructions etc.

Please note that this is not an exhaustive list and you will be required to perform other tasks /activities as per business requirements.

Quick apply

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No.131 The Promenade, Cheltenham

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