AboutUs-Careers

Sous Chef, Chef de Partie, Commis Chef

Are you looking to join 2 award winning hotels in a beautiful location of North Yorkshire, who thrive on delivering the best customer service experience to all its guests on every occasion? Then look no further than The Black Swan or The Feversham Arms hotels in Helmsley.

You will receive a comprehensive training package with on line training tools to help you achieve the standards expected in these luxurious hotels.

We provide every colleague with excellent staff benefits of 50% off all food, beverage, spa treatments and retail goods, excellent family stay and dine packages, Free food whilst on duty, a share in the Gratuities every quarter and a share in the service charge (qualifying period applies) which are all great ways to boost your pay packet. We offer live in accommodation should you need it and will provide you with full uniform. Both hotels are part of Pride of Britain where you can enjoy discount stays in 21 hotels across the country. If this is something you would like to be part of we would love to hear from you.

Sous Chef

Assist the Head chef in the planning, organising and control of the day-to-day operation of the department ensuring the established standards of performance are maintained and total customer satisfaction is achieved, whilst maintaining costs in line with budgets.

To assist the Head Chef in ensuring HACCP and Food Safety Regulations are in place.

Supervise the work of the kitchen team, allocating duties and responsibilities.

To assist the Head Chef in supervising all food preparation and production.

Ensure good communication throughout the kitchen department at all times.

Deputise for the Head Chef in their absence.

To adhere to the Food Allergens Regulations.

Skills, Competencies and Responsibilities:

Able to motivate and delegate effectively – excellent team leadership skills.

Excellent organisational and time management skills with an eye for detail and the ability to use own initiative.

Customer focused with a commitment to delivering exceptional levels of guest service.

Ability to work under pressure whilst maintaining a positive ‘can do’ attitude.

Highly motivated with a drive to succeed to be the best.

To prepare, cook and serve food as specified and ensure this meets the appropriate specification, constantly striving for quality and consistence.

Assisting the Head chef in supervising food preparation and production.

Assisting the Head chef to ensure HACCP is in place to ensure due diligence.

Leadership skills combined with a team player attitude.

 

Chef de Partie

Responsibilities will include, but are not limited to:

To adhere to the Food Allergen Regulations.

Ensure that all working areas are always kept clean and tidy. Adhering to Food Safety Guidelines at all times.

Prepare, cook and serve food as specified by the Head Chef and Sous Chef and ensure that it meets the appropriate specification.

Assist the Head Chef and Sous Chef to supervise the Commis Chefs in all food preparation and food production in all kitchens.

Assist the Head Chef and Sous Chef in ensuring HACCP is in place to ensure due diligence in preventing an outbreak of food poisoning.

Monitor the temperature, quality and portion size of all food served from the Kitchen areas.

Assist in food ordering by informing the Sous Chef when stocks are reaching par stock levels.

Ensure good communication throughout the Kitchen department at all times.

Ensure the effective control of refrigeration and dry store goods to ensure that there is no waste.

Assist the Sous Chef to be responsible for all stocks held in the department, its requisition, safe storage and usage to ensure proper control of costs achieved.

Assist the Head Chef and Sous Chef to ensure that all services used are correctly recorded and charged to the appropriate guest.

To be dressed in a smart and professional manner in conjunction with the company standards.

 

Commis Chef

Responsibilities will include, but are not limited to:

As Commis Chef you are assisting the team in their section to ensure the highest standards of product, reporting into the Sous Chef or Chef de Partie.

Ensuring that all working areas are kept clean and tidy at all times.

Preparing, cooking and serving food as instructed and to ensure that the food meets the company specification.

To assist in ensuring that the kitchen practises following the company food safety policy compliance to our HACCP system.

Ensuring the effective control of refrigeration and dry store goods to ensure that there is no waste.

Personal qualities needed:

Able to work under pressure.

You must have a passion for food.

Basic Food Hygiene Qualification to level 2

It is essential to have effective communication skills.

Must enjoy being part of a team.

Keen to learn