Junior Sous Chef

The Rectory is a multi award winning boutique restaurant & hotel in the Cotswold village of Crudwell, near Malmesbury, with a sister gastro-pub, The Potting Shed, just across the road. About the role. The role is for a hands-on Junior Sous Chef who can motivate and inspire the team to deliver the very best food and guest experience within hotel. Working with the best seasonal produce. A problem solver, someone who is aspirational to achieve the very best. About you. The role would suit someone who has a minimum of four years experience as chef ideally with some Michelin experience in their career, though not entirely essential. You will show strong leadership and people skills along with empathy for the team enabling them to succeed. We are looking for someone who is dynamic with a well-versed repertoire. Someone who is excited by simply cooked, exceptional seasonal dishes, has an interest in working closely local suppliers. A keen interest and passion for sustainability within the kitchens working practices and appointed suppliers. You will have an awareness of financial planning, enabling you to drive profitability in your sector by managing costs and margins. The role is full time and salary will depend on experience and qualifications. Remuneration and benefits. Up to £44,000.00 per annum (including tronc), depending on experience.

Make sure to apply quickly in order to maximise your chances of being considered for an interview Read the complete job description below.
28 days annual leave.
Company matched pension contribution.
50% family and friends discount on all estate experiences.
Responsible for supporting the head chef and senior sous chef in all aspects of: Menus
Ensure all dishes are consistent with recipe/spec sheets to ensure presentation standards.
Create, communicate, and train the CDP chefs on all menu changes.
Work with Front of House management to ensure that all front of house teams are fully trained and taste all menu items so that they are able to talk informatively about them to guests and up sell with recommendations.
Sustainability and waste management. Ensure that the agreed recycling and single use plastics SOP are adhered too.
Search out new and innovative sustainable practices in line with company expectations.
Work closely with appointed suppliers to eliminate single use plastics and polystyrene for deliveries. Recycle all packaging.
Train all chefs in all matters of Sustainability and waste management.
Compliance. Ensure all Food Hygiene Standards are adhered to.
Hold a Food safety Level 2 Cert.
Ensure all HACCPs are adhered to.
Ensure all Health and Safety Regulations are adhered to.
Train all chefs in all matters of Compliance.
Personnel and Team. Always maintain a positive and pro-active attitude. Be a brand ambassador.
Actively seek to improve skills and achieve personal development.
Impeccable presentation.
Cover chef absences in times of emergency.
Support and inspire all chefs and apprentices in their development, training, and overall wellbeing.
Work with Senior sous to develop financial awareness and
Work with Senior chefs in understanding how to plan and write menus
Aspiration/Goals. xwzovoh Green Michelin recognition
Slow Food recognition
National press
Investors in People.
Job Types: Full-time, Permanent Benefits: Company pension
Employee discount
Free parking
On-site parking
Work Location: In person