Senior CDP / Junior Sous Chef

Senior CDP / Junior Sous

Stirrups is currently looking to recruit a Full Time Senior CDP / Junior Sous to join our dynamic Kitchen Brigade, led by Head Chef Lampa Mortimer, as we expand our Kitchen team and ensure we can continue to grow our restaurant and banqueting Food & Beverage offering!

With a 70 cover restaurant, a large garden plus our Winter Private Dining Pods and Summer Cabanas, our restaurant is a popular place that works alongside our Banqueting offering including Weddings.  As such, our Kitchen brigade is the heart of everything we do!  As a  
family owned and run hotel, we have the flexibility to welcome new menu ideas all the time, and we can implement them in short order so if you are an ideas person, that’s great – we can all grow together!

Job Description

This role is anything but boring! You would need to be able to work competently across, effectively and safely across all sections of the kitchen to ensure the Stirrups quality across all the various F&B outlets including our restaurant and banqueting. Other responsibilities include:

• Consistently preparing and plating quality Food throughout service.
• Ability to come up with new menu seasonal menu ideas as well as key dates (Christmas etc)
• To assist in preparation and presentation of all meals at required times and to required standards.
• To report and where possible take action on any Customer complaints or compliments.
• To record daily costings of menu items where required.
• To ensure that statutory regulations including Food safety and COSHH are adhered to in the absence of management.
• Collaborate with Sous and Head Chef in designing function and restaurant menus.
• To ensure the smooth running of the kitchen in absence of the Sous or Head Chef.
• To prepare and assist with function business as required.
• Maintain strong relationships with local suppliers to ensure quality of product.
• To ensure compliance of all cleaning schedules required for the Kitchen.
• To assist with training and development of Kitchen Staff.
• Stock Ordering and Rotation
• Ensure safety and hygiene standards are met and always maintained.
• To assist with orders, checking and storing deliveries, and help determine rotas as directed by the Head Chef.

Attributes

• A Good understanding of written & spoken English.
• Excellent Communication skills and team player.
• Proven track record of success creating quality and innovative food.
• Worked as CDP/Senior CDP in busy hotel dealing with Restaurant and functions.
• Leadership and Management skills
• Passion for Food
• High level to attention to detail
• Positive, approachable & calm manner
• Enthusiasm to develop your own skills and knowledge plus those around you
• Ability to work without close supervision

Qualifications

• NVQ of Cookery - Level 2 ideal
• Food Hygiene level 2 or above

Hours of work

Rotas will be on a shift basis to include the following shifts

- Early – 6.45am – 3.00pm
- 12pm – 9pm (11.00pm normally unless there is a function where this could be as late as 1.30am)
- 2pm-10pm

The role does require you to be able to work weekends, bank holidays, Christmas Day, Boxing Day, New Year’s Eve & New Year’s Day.

£29,000 - £31,500 per annum based on experience plus share of tips (40 hours per week contract) & uniform plus all overtime paid at full hourly rate.  30% discount for all staff across the entire hotels offering. 20 days paid holiday + 8 bank holidays.