Junior Sous Chef

Job description

Company Description

Located in Gloucestershire, Adam Henson's Cotswold Farm Park is a renowned destination offering a fun-filled day out where visitors can interact closely with animals and learn about farming. As the home of Rare Breed Conservation, the Farm Park features over 50 flocks and herds of farm animals, including Gloucestershire Old Spot pigs and Highland Cattle.

Role Description

This is a full-time on-site role for a Junior Sous Chef at Adam Henson's Cotswold Farm Park in Gloucestershire. The Junior Sous Chef will be responsible for assisting in the preparation and cooking of high-quality dishes, maintaining food safety standards, and overseeing kitchen operations to deliver exceptional dining experiences.

If you’ve got an appetite for providing a memorable food service and are keen to help deliver this to our visitors and overnight guests, we’d love to hear from you.

The role will involve supporting with all aspects of the management of the back of house operation - including breakfast, lunch and dinner service, events management, bakery operation, menu creation for restaurant, events and outlets. We're looking for someone with experience in large scale service, with lunch covers anywhere from 30 to 200, who can multitask, prioritise, and get stuck in to whichever element of the kitchen needs them most. We currently have a team of 3 chefs and 2 kitchen assistants, and this role will be a great opportunity for someone with an all round high volume back ground. This is a special role whereby your input into the day-to-day will not only be requested, but your flair and creativity will be relished by the team around you.

There is always something new happening here, from Christmas light trails, to Pumpkin picking, and countless seasonal activities, which are growing and growing every year and all needing bespoke menus and food options available. The opportunities are endless.

Work/life balance is very important to our team, and we're looking for 42 hours a week. Off-peak we are only open two evenings a week, which will be shared between 4 chefs. Normal hours 8-4. Time off in lieu when more hours worked.

Qualifications

• Culinary skills such as food preparation and cooking

• Knowledge of food safety standards and regulations

• Experience in kitchen operations and menu planning

• Ability to work in a fast-paced environment and collaborate with team members

• Attention to detail and creativity in culinary creations

• Excellent time management and organizational skills