The role purpose We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s resta.....
The role purpose
We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context
Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.
Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:
Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.
Person Specification
Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)
