Junior Sous Chef

Junior Sous Chef – Bull & Heifer

An exciting opportunity to join the passionate team at a thriving rural restaurant and bar in the heart of Mid-Wales. If you are an experienced Chef de Partie, this could be your opportunity to test your ability and take the next step in your career. Working in a growing business, you will be able to progress and get involved with other catering departments in the business.

Main Responsibilities:

· Assist the Head Chef in the day to day running of the kitchen. Providing cover for the head chef as required.

· Prepare and cook dishes from scratch using fresh produce to a consistently high quality. Taste and presentation according to the Head Chef’s guidelines.

· Suggest ideas and input in the preparation of menus in collaboration with the Head Chef.

· Oversee and assist the Chef de Partie and Kitchen Assistants as required. Maintaining effective communication within the kitchen and front of house.

Requirements

Essential:

· Experience of working in a kitchen at a minimum level of Chef de Partie

· Ability to work with an enthusiastic and passionate team that all thrive to satisfy customer requirements.

· Ability to maintain kitchen standards (EHO, waste management etc.)

· Food hygiene certificate

· Full driving licence

· Experience in a fresh food kitchen

· Appetite to grow and thrive with a rural business

Salary: £30,000 to £35,000 per annum

40 - 45 Hours Per Week
4 or 5 days Per week Based on requirements of the business

Benefits: Company Pension, Short-term accommodation until permanent residence found if relocating

Please send your CV and covering letter to Ashley Corbett, Head Chef

ashley@bettwshall.com or call 01686 650628

Job Types: Full-time, Permanent

Pay: £30,000.00-£35,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• On-site parking

Experience:

• Fresh Food: 5 years (preferred)

Work Location: In person