Junior Sous Chef

Junior Sous Chef

Salary: £35,000 - £40,000

Hours: 45 Hours per week across 5 days – 2 days off together

Location: The Globe Inn, 56 High Street, Dumfries, Scotland, DG1 2JA

(If the successful candidate needs to relocate, there is support with temporary accommodation available)

What we are about:

1610 at the award winning Globe Inn is a stunning restaurant with an abundance of history located within the heart of Dumfries. Recently undergoing a sympathetic refurbishment, The Globe Inn now hosts a 40 cover restaurant and a beautiful Private Dining Facility that is steeped in the history of one of its most famous patrons – the world-famous poet Robert Burns.

The Business strives to offer some of the best food, drinks and service in the region. Due to increasing business and internal promotions The Globe Inn has a rare and fantastic opportunity for a driven and passionate individual to join our close-knit and dynamic team.

This permanent position is well suited to an individual who is looking to advance their Chef career and gain hands-on learning experience in a thriving, supportive and driven workplace. This role also provides the opportunity for the successful candidate to bring their own ideas to the table and develop them further.

Roles and Responsibilities:

The successful candidate will be based in the Kitchen and will have the opportunity to work on all sections of the kitchen, including the pass.

Responsibilities of a Junior Sous Chef include but are not limited to:

• Overseeing and preparing each section
• Helping with deliveries, including placing orders and managing stock
• Upholding and maintaining the high standard set by the restaurant
• Developing future dishes
• Costing and menu planning
• Guiding and teaching the CDPs, and Commis chefs
• Following high standard of health and hygiene regulations including HACCP
• Cleaning of kitchen and store areas
• Responsible for running the kitchen in absence of Head Chef

Key Requirements:

The successful candidate should have a lot of stamina, be able and eager to learn, and be passionate about food. The candidate should also be versatile and flexible, so they are able to gain experience across the whole business.

Any of the following experience is preferable:

• Sous chef / Junior sous (1 year)
• CDP experience at Michelin Star level
• CDP experience at 3 or 4 rosette level

Any of the following qualifications are preferable:

• SVQ/NVQ Level 2 or 3 in Professional Cookery
• City and Guilds Diploma in Professional Cookery
• HND/HNC In Professional Cookery
• Basic/Intermediate Food Hygiene Certificate

Applicants should be made aware there is a substantial amount of manual handling involved in the role.

Summary:

If you are an eager and driven individual who is passionate about cooking with some of the best produce in the country and is willing to work hard, learn and progress their career then this is the opportunity for you!

If you wish to apply, please address your cover letter and curriculum vitae to Fraser Cameron.

Should you be successful in your interview, candidates will be asked to complete a working trial including preparing 2 dishes that you think would meet the standards of the restaurant.

Please note all potential candidates must be 18+

Job Type: Full-time

Pay: £35,000.00-£40,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Work authorisation:

• United Kingdom (required)

Work Location: In person