Junior Sous Chef

Roles and responsibilities

A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Junior Sous Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

• Assisting in Kitchen Management: Support the Sous Chef in daily kitchen operations, including food preparation and service.

• Food Preparation: Prepare ingredients and dishes according to recipes, ensuring quality and presentation meet the restaurant's standards.

• Cooking: Cook dishes during service, ensuring timely delivery and adherence to portion control.

• Supervising Staff: Oversee junior kitchen staff, including line cooks and kitchen assistants, ensuring they follow proper procedures and maintain cleanliness.

• Quality Control: Monitor the quality of food being served, ensuring it meets the restaurant's standards.

• Inventory Management: Assist in managing stock levels, including ordering supplies and checking deliveries for quality and freshness.

• Menu Development: Collaborate with the Sous Chef and Executive Chef on menu planning, including suggesting new dishes or improvements.

• Training and Mentoring: Help train new kitchen staff and provide guidance to ensure a cohesive team environment.

• Maintaining Hygiene Standards: Ensure that all kitchen operations comply with health and safety regulations and maintain high standards of cleanliness.

• Problem Solving: Address any issues that arise during service, from equipment malfunctions to staffing challenges.

• Skills Required:

• Culinary Skills: Strong cooking techniques and knowledge of various cuisines.
• Leadership Abilities: Capability to lead and motivate a team.
• Time Management: Ability to work efficiently under pressure, particularly during peak service times.
• Communication Skills: Clear communication with team members and front-of-house staff.
• Creativity: Ability to contribute to menu ideas and innovate dishes.

Desired candidate profile

A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Strong Chef de Partie or previous Junior Sous Chef Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings