Junior Sous Chef

About the job
What You’ll Be Doing

As our Junior Sous Chef you will assist with the management of the food operation within Eastwood Hall.

Working with Head Chef and key stakeholders to deliver a consistent, compliant and profitable department in accordance with all Statutory Requirements, Company Policies and Health and Safety Procedures.

Your role will be instrumental in delivering a wide variety of meetings and events.

More About The Role
Assisting with the consistency of food offer throughout the hotel
Partake in food ordering and stock rotation
Minimise and monitor waste wherever possible using Compass lead systems
Assisting with the management of financial budget and targets
Manage and develop team members to progress within the kitchen hierarchy
Assist with implementation and inspire the team with current food trends and cooking techniques
Training kitchen, F&B and sales teams in current products on offer and how to deliver them
Follow company standards and deliver to high degree of success

What we’ll give:

Junior Sous Chef
£30,000 per annum, 40 hours per week
Compass exclusive offers on PerksAtWork
Access to a wide range of programs to train and develop you
Pension contribution
Medicash healthcare
Eyecare vouchers
Free meals on duty
Discounted stays at other Venues Collection Hotels

Great things happen when people get together in our spaces to meet, spaces to sleep and spaces to celebrate at Eastwood Hall. From leisure breaks, weddings and celebrations to conferences, meetings, training, and every business event in between our venue provides an informal atmosphere where you and our guests can be themselves.

We combine our spaces with a bigger family. Eastwood Hall is part of The Venues Collection – a division of Compass Group UK & Ireland, the market leader in contract catering & support services.

Who You Are
Excellent culinary skills
Experience within a similar role
Excellent communication and leadership skills, ability to engage and motivate others
Willingness to lead by example and inspire the kitchen team with guidance from the Head Chef
Ability to maintain processes to promote efficient ways of working
NVQ Level 2/3 in professional cookery or equivalent
Intermediate food hygiene certification