Junior Sous Chef

Jamie Oliver’s Catherine Street is housed in a Grade I listed building in London’s Covent Garden, Catherine Street is an independent, produce-focused restaurant.

Within the 130 cover space, diners experience their favourite dishes from Jamie along with new recipes bespoke to Catherine Street.

WHY YOU’RE HERE

• Uphold and represent the ethos of Jamie Oliver’s Catherine Street where food quality is world class and is delivered to this standard consistently, without compromise
• Work with the team to create and maintain a working environment in which the culture is positive and the highest food standards are achieved, exceeding both customer and staff expectations
• Demonstrate, execute and train in the highest standards and understanding of food safety, ensuring our kitchens maintain legal requirements in this area
• Assume responsibility for the smooth running of the kitchen and the implementation of standards and profitability in the Head Chef's absence
• Deliver, monitor and encourage the consistent and structured training of all new staff and their ongoing training & development
• Act as a role model for staff and an ambassador for Jamie Oliver’s Catherine Street, reflecting its unique culture, positive attitude and belief in excellent standards at all times.

WHAT YOU’RE HERE TO DO

Kitchen management:

• Demonstrate ideal standards by ensuring the kitchen setup, running and closedown consistently meets the required high standards set by the company
• Ensure the 10 @ 10 are done and recorded correctly
• Ensure that daily specials produced fit our concept, have been produced in the correct quantity, are costed to meet required GP and described to the pre-shift meeting with knowledge and enthusiasm by a chef
• Ensure pre-shift team meetings are attended by staff on every shift and that staff are motivated and clear on shift requirements/responsibilities, as a result
• Responsible for delivering Food Passion sessions which are rotated by section, properly structured (containing the required information) and delivered with energy, passion and dynamism
• Lead by example, ensuring that all kitchen staff are proactive, organised and ready for service
• Ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with staff
• Identify and resolve any issues proactively on shift, handling the matter in a manner which fits the Jamie Oliver’s Catherine Street and company standards/procedures

People development:

• Recruit hourly paid kitchen staff through structured interviews and trial shifts liaising with your Senior Line Managers
• Take ownership of and ensure all kitchen staff are trained according to our "Grass Roots” training programme, developed and encouraged according to their needs and potential and in line with the culture of Jamie Oliver’s Catherine Street, liaising with your Senior Line Managers
• Support and implement objectives and development plans set by the Head Chef for line chefs in order to continue people development and increase staff retention
• Oversee chef trials and procedures when required to company procedure

Delivery of sales and profit:

• Maintain staffing levels, keeping them in line with business trends whilst maintaining the highest standards of performance & quality in the Head Chef's absence.
• Delivering targeted sales and volume targets
• Have an understanding of the profit and loss account
• Understand and ensure budgeted profit is achieved through training, communication and control with regard to labour costs and GP%
• Prepare and deliver sales and employment forecasting utilising company systems and analytics
• Record and report accurate figures within set timescales

Communication:

• Have a full understanding of all brand standards and communicate these at every opportunity; at daily pre-shift meetings and regular departmental/staff meetings
• Actively promote a culture of challenge, incentive and reward, running regular schemes for staff and monitoring results
• Be accessible for communication from kitchen staff at all levels, welcoming and encouraging their ideas and contribution
• Promote an inclusive and sociable environment, liaising with the Head Chef and Senior General Manager, using staff boards, newsletters, team outings and information shared to develop this
• Have continuous and open communication with your Head Chef and Senior General Manager
• Work your teams to ensure that our social impact goals are baked into Jamie Oliver’s Catherine Street activities and take responsibility for helping to educate and inform your team, staff, partners and audiences as appropriate

Kitchen service and maintenance/reporting:

• Oversee the system where kitchen equipment is serviced according to contract and that required maintenance is carried out by the correct contractor
• Working with HC and SGM, ensure that all team members are clear on the procedure for reporting faults or equipment breakdowns and that issues reported are followed up promptly

Food, health and hygiene safety:

• Ensure all kitchen staff are trained to the required level of competence in food hygiene, COSHH, HACCP & allergens
• Working with the Head Chef, responsible for the implementation and consistent employment of all systems, checklists, line checks and pre-/post-shift kitchen audits which will ensure our compliance with the highest standards in food safety
• Ensure that the training of all new staff results in their full understanding of their duties and responsibilities in the area of food safety
• Working with the Head Chef, ensuring that the kitchen and the brigade, including KPs, are aware of and living by standards which meet health & safety requirements
• Ensures that the training of all new staff results in their full understanding of their duties and responsibilities in the area of health & safety

WHAT YOU NEED TO KNOW

• Proven experience as Junior Sous Chef in a similar property size restaurant operation
• Exceptional proven ability of kitchen management
• Control consumable and non consumable stock within the agreed budget and to maximise gross profit
• Effective management of staff levels and payroll costs
• Proven demonstrable ability to develop staff in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process.
• Have had experience in delivering new concepts and projects (New Opening)

HOW YOU’LL DO IT

Be a truly inspirational leader with excellent communication and influencing skills. Creative, forward thinking individuals who thrive under pressure and have a real passion for food, standards and a talent for building strong teams.

In order to maintain the culture and drive of this business, you will need to demonstrate the following personal attributes:

• A genuine passion for the hospitality industry
• Follow and understand Jamie Oliver, his ethos and beliefs
• Hands-on approach and enthusiastic
• Driven and professional
• Be structured and organised
• People focused, nurturing and motivational

WORKING RELATIONSHIPS & CONTACTS

• Direct report to the Head Chef (6CS)
• Build strong relationships with key stakeholders and partners
• Collaborative working with the O&O team
• A strong relationship with all departments within the JOR & wider Jamie Oliver business