Pastry Sous Chef

Pastry Sous Chef

“Food is the ingredient that binds us together”

Do you have a natural passion for great produce? Perhaps you want to be part of an award-winning team, creating the best dishes in the Midlands? If so, we have the job for you…

Our purpose is to hire people with passion and positivity. We train you for skill, nurture you to grow and achieve your goals….

People say you can’t choose your family, well we choose you to be part of ours.

Here at Hoar Cross Hall our aim is to treat our guests as a friend of the family and to create positive memorable experiences during their stay or visit to the Hall and Spa. We can only achieve this by hiring people with a positive attitude and passion for the Industry.

As we work our way through a multi-million-pound refurbishment project, we need the best people in the industry to deliver a service that works in line with our award-winning property.

As part of our kitchen team, you will have a passion for great food, an eye for detail and the drive to maintain and improve standards. It is essential that you have experience in a similar business and a personality that shines!

Job responsibilities will include the following:

To liaise regularly with all suppliers, ensure keen market prices are maintained, any substandard goods are credited.

To ensure all ordering is placed correctly and sufficient stock is maintained in the Head Chefs absence.

Ensure all orders received are in good condition, any substandard goods are returned.

Ensure all related food hygiene regulations are followed by yourself and the kitchen team.

Promote and maintain a high level of hygiene in kitchen using cleaning schedules

Ensure all staff wear and maintain their uniform. All uniforms are to be kept in clean condition whilst on duty.

Ensure the daily completion of food and fridge temperature sheets

To maintain a positive professional atmosphere throughout the kitchen area; lead by example, and assisting where help is needed.

To help train, supervise and motivate kitchen team.

 Assist the Head Chef in reducing wastage

To assist the Head Chef with monthly stock-take

To have input, compile and design regular monthly menus using fresh ingredients,

To ensure the efficient daily stocking & ordering of kitchen items in the Head Chefs absence or when required to do so.

To ensure buffet counter food is kept at a constant high standard.

To ensure all food served in the restaurant is at the standard required

To ensure efficient delegation of kitchen duties between kitchen team

To have an input in the regular change of buffet salads & dishes.

To ensure a high level of communication with Head Chef, Restaurant Manager/seniors is maintained thru use of weekly meetings, daily briefs.

To ensure the kitchen is adequately staffed to cope with business requirements and to ensure kitchen is working effectively

To have a knowledge of the completion of the kitchen rota, whilst ensuring all shifts are covered.

In the Head Chefs absence authorize any kitchen holidays (full flexibility is required)

To assist the Head Chef when required in the weekly completion of kitchen time sheets for accounts

Pastry Sous Chef

“Food is the ingredient that binds us together”

Do you have a natural passion for great produce? Perhaps you want to be part of an award-winning team, creating the best dishes in the Midlands? If so, we have the job for you…

Our purpose is to hire people with passion and positivity. We train you for skill, nurture you to grow and achieve your goals….

People say you can’t choose your family, well we choose you to be part of ours.

Here at Hoar Cross Hall our aim is to treat our guests as a friend of the family and to create positive memorable experiences during their stay or visit to the Hall and Spa. We can only achieve this by hiring people with a positive attitude and passion for the Industry.

As we work our way through a multi-million-pound refurbishment project, we need the best people in the industry to deliver a service that works in line with our award-winning property.

As part of our kitchen team, you will have a passion for great food, an eye for detail and the drive to maintain and improve standards. It is essential that you have experience in a similar business and a personality that shines!

Job responsibilities will include the following:

To liaise regularly with all suppliers, ensure keen market prices are maintained, any substandard goods are credited.

To ensure all ordering is placed correctly and sufficient stock is maintained in the Head Chefs absence.

Ensure all orders received are in good condition, any substandard goods are returned.

Ensure all related food hygiene regulations are followed by yourself and the kitchen team.

Promote and maintain a high level of hygiene in kitchen using cleaning schedules

Ensure all staff wear and maintain their uniform. All uniforms are to be kept in clean condition whilst on duty.

Ensure the daily completion of food and fridge temperature sheets

To maintain a positive professional atmosphere throughout the kitchen area; lead by example, and assisting where help is needed.

To help train, supervise and motivate kitchen team.

 Assist the Head Chef in reducing wastage

To assist the Head Chef with monthly stock-take

To have input, compile and design regular monthly menus using fresh ingredients,

To ensure the efficient daily stocking & ordering of kitchen items in the Head Chefs absence or when required to do so.

To ensure buffet counter food is kept at a constant high standard.

To ensure all food served in the restaurant is at the standard required

To ensure efficient delegation of kitchen duties between kitchen team

To have an input in the regular change of buffet salads & dishes.

To ensure a high level of communication with Head Chef, Restaurant Manager/seniors is maintained thru use of weekly meetings, daily briefs.

To ensure the kitchen is adequately staffed to cope with business requirements and to ensure kitchen is working effectively

To have a knowledge of the completion of the kitchen rota, whilst ensuring all shifts are covered.

In the Head Chefs absence authorize any kitchen holidays (full flexibility is required)

To assist the Head Chef when required in the weekly completion of kitchen time sheets for accounts