Junior Sous Chef - The Victoria Inn
The main themes of The Victoria’s restaurant are fresh, local and seasonal. The quality of our ingredients is key, whether it be, fish from the north Norfolk coast, beef from our farms on the Holkham Estate, venison from our herd of Fallow Deer, or fresh herbs from our walled garden.
The successful candidate will support our Head Chef and Senior Sous Chef in developing and delivering the food offering at The Victoria. It is our goal to meet every customer’s expectations. As part of this role you will assume kitchen duty manager responsibilities. This will mean energising and motivating junior staff, supporting the Head Chef and Senior Sous Chef in ensuring that the kitchen team work to the highest standard and in conjunction with the front of house, deliver the best possible experience to our customers at all times.
The successful candidate will have a passion for food with experience working with fresh, seasonal, locally sourced produce; have had a minimum of 3 years kitchen experience at CDP or Junior Sous level. You should be experienced in stock rotation and kitchen ordering, hold Food Hygiene level 2 certification and ideally hold NVQ level 2 certification in Professional Cookers, however relevant experience will also be taken into account.
The Victoria is an exciting and expanding business. There will be plenty of opportunities to develop and make a positive impact as the business enters its next phase. The role would suit a current Junior Sous looking to join a great team and make an impact in an expanding business or a CPD looking to progress their career and take the next step.
This is a full time salaried position and will consist of working 45 hours per week over 5 days. The role will include evenings and weekend working.
Salary: £28,000 per annum depending on experience, plus tips.
If you are interested in the above position please send a CV and cover letter to Edward Cast, Deputy General Manager email: firstname.lastname@example.org