Junior Sous Chef - The Barn

This job is with Dorchester Collection, an inclusive employer and a member of myGwork – the largest global platform for the LGBTQ+ business community. Please do not contact the recruiter directly.

Join us as a Junior Sous Chef at Coworth Park Hotel, recently recognised as one of The Sunday Times Top 10 Best Places to Work for in 2024. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.

Working with the highest quality British Countryside cuisine you are to ensure the preparation and cooking of high quality food to meet and exceed the hotel standards and guest expectations.

• Complimentary nights with breakfast within Dorchester Collection
• 50% F&B discount at selected restaurants at The Dorchester and Coworth Park
• Employee Introductory Scheme - £1000
• Team members' awards and incentives schemes
• Contributory pension scheme entitlement from date of commencement
• Life assurance cover for all team members
• Uniform laundered complimentarily
• Complimentary meals whilst on duty at our team members' restaurants
• Complimentary Internet at allocated computers in team areas
• Interest free Season Ticket Loan & Cycle to work Scheme
• Occupational Health, including subsidised massage treatments and health clinics
• Complimentary Eye Test for VDU users

• Act as a deputy to the Sous Chef, supervising all activities across the kitchen, including food preparations, kitchen and storeroom areas.
• Lead, co-ordinate and motivate the team.
• Have strong knowledge of all sections to support and train the team to actively encourage promotion and growth.
• Ensure daily food preparation meets recipe and specification index i.e. size, quantity and quality.
• Sample, smell and observe food to ensure conformance to recipes and standards.
• Maintain food quality control. Ensures proper food rotation, which will eliminate spoilage and waste.
• Participate in menu planning and food production to control food costs.
• Communicate with and assists back-of-the-house personnel to maintain efficient food production.
• Conduct daily food line inspections to ensure quality is maintained.
• Assist in hiring, training and evaluating the team.
• Inventory and purchase of food items, kitchen supplies and equipment.
• Inform the front-of-the-house personnel of menu changes, specials and shortages.
• Responsible for maintaining budgeted food and recipe costs.

• NVQ Level 2&3
• COSHH
• Extensive experience as a Chef De Cuisine or Sous Chef in a 5 star establishment
• Good understanding of food, hygiene and safety
• Good computer skills to include word, excel, email, inventory control systems and POS
• Michelin Star or AA Rosette experience desired
• Understanding of hospitality industry and legislation e.g. Health and Safety, licensing, employment law
• Experience of menu development, ordering systems and costing process
  Team leader and excellent communicator
• Management experience
• The right to work in the United Kingdom

We celebrate diversity and are committed to creating an inclusive environment for all employees and applicants. If you require any accommodations during the application process, please contact the People & Culture team at HumanResources.CPA@dorchestercollection.com