JUNIOR SOUS CHEF - THE BOOT ROOM RESTAURANT, ANFIELD

Liverpool Football Club ,
Liverpool, Merseyside
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Job Description

ROLE This role will support the Head Chef and will have responsibility for inventory, kitchen staff management as well as food preparation, storage and delivery of dishes.Working under the guidance of other senior kitchen staff, this role will be responsible for assessing the kitchen logistics such as the quantities of food that need to be ordered and ensuring that dishes prepared are of the standards required by the Head Chef. Typically, the duties for this role will include: * Ensuring consistent and smooth running of food production; * Ensuring effective stock purchase, including receipt and storage; * Ensuring that working areas are always kept clean; * Assisting other kitchen staff as need arises and supervising the performance of kitchen staff; * Undertaking administrative tasks as requested by Senior Kitchen staff; * Ensuring that the required standards are adhered to in the production and preparation of food - in quality, quantity and safety; * Giving appropriate support or guidance to members of kitchen when need arises; * Ensuring all dishes are prepared according to specification and served at the correct quality, portion size, and temperature; * Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules; * Preparing substitute items as required; * Ensuring that the kitchen staff work harmoniously in order to ensure timely production of quality foods; * Ensuring proper arrangement and garnishing of food; * Monitoring the quality and quantity of food prepared. PERSON The successful candidate for this role will have previous experience of working within a busy restaurant kitchen and will have a working knowledge and understanding of the catering industry, including creating menus. They will have excellent communication, organisational and time management skills along with good leadership skills with the ability to delegate well.They will be a highly self-motivated person and will have the ability to remain calm under pressure and will have the ability to multi-task.In addition, they will have the ability to work well with figures and manage budgets. TEAM This role reports to the Head Chef and is part of the Boot Room Restaurant Hospitality Team, servicing both match day and non-match day events. TERMS & CONDITIONS This is a full time permanent role, working 35 hours per week on a 5 out of 7 days basis.The role is based at Anfield Stadium. The closing date for applications will be:31st December 2018 LFC is committed to equality and diversity and we apply this to our recruitment process. We are also committed to the safety and welfare of children, young people and vulnerable adults, meaning safer recruitment methods are applied (inc. DBS disclosures) to all appointments with vulnerable groups. The Club expects all staff to share our commitments. Responsibilities: ROLE This role will support the Head Chef and will have responsibility for inventory, kitchen staff management as well as food preparation, storage and delivery of dishes.Working under the guidance of other senior kitchen staff, this role will be responsible for assessing the kitchen logistics such as the quantities of food that need to be ordered and ensuring that dishes prepared are of the standards required by the Head Chef. Typically, the duties for this role will include: Ensuring consistent and smooth running of food production; Ensuring effective stock purchase, including receipt and storage; Ensuring that working areas are always kept clean; Assisting other kitchen staff as need arises and supervising the performance of kitchen staff; Undertaking administrative tasks as requested by Senior Kitchen staff; Ensuring that the required standards are adhered to in the production and preparation of food - in quality, quantity and safety; Giving appropriate support or guidance to members of kitchen when need arises; Ensuring all dishes are prepared according to specification and served at the correct quality, portion size, and temperature; Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules; Preparing substitute items as required; Ensuring that the kitchen staff work harmoniously in order to ensure timely production of quality foods; Ensuring proper arrangement and garnishing of food; Monitoring the quality and quantity of food prepared. PERSON The successful candidate for this role will have previous experience of working within a busy restaurant kitchen and will have a working knowledge and understanding of the catering industry, including creating menus. They will have excellent communication, organisational and time management skills along with good leadership skills with the ability to delegate well.They will be a highly self-motivated person and will have the ability to remain calm under pressure and will have the ability to multi-task.In addition, they will have the ability to work well with figures and manage budgets. TEAM This

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