Junior Sous Chef

Junior Sous Chef


Location: Leeds
Job Type: Full time, 45 hours per week average
Contract Type: Permanent
Salary: £28,000 + tips 
Benefits: Competitive
Start Date: March 2024
Our client is a leading UK opera company based in Leeds. They create extraordinary experiences every day, using music and opera to entertain, engage, challenge and inspire.
Their restaurant opened in July 2022 as part of the Music Works capital project. It is an 80-cover restaurant and bar split across three levels.
The Vision
A culturally vibrant restaurant & bar, animated by music that reflects the eclectic artistic life of the building, its history as a cinema and the offer of the wider theatre district.  The locally sourced food offer is enhanced by a vibrant ambience of live music, and delicious wines, craft beers and cocktails, creating an extraordinary experience.
About them
They have a dining and events offering that not only enhances the guest experience of the live performances at the Leeds Grand Theatre and Howard Assembly Room but is also earning a reputation as one of the best destinations in the city. They have created strong links with the local food economy by sourcing locally and setting high standards of sustainability. From September 22 to April 23 they hosted MorMor as a kitchen residency but now has moved to a permanent in-house concept lead by Head Chef.
The restaurant is currently open Tuesday to Friday evenings from 5pm and Saturdays from midday. You may be required to work outside of these hours due to special events and opera seasons.
Job Purpose
They are looking for a strongly motivated Junior Sous Chef to join their kitchen team. The ideal candidate will have worked as a Junior Sous Chef or Sous Chef for a minimum of one year. The Sous Chef will contribute to the frequently changing menu and specials boards, as well as assisting in creating the events menu offering. 
They are looking for someone who is driven, organised and works with a high level of cleanliness. They must have a good knowledge of HACCP and due diligence, be exceedingly mindful of food waste and cost, and be able to help manage the production of mise en place for service. 
The Junior Sous Chef must be a team player and be able to assist and motivate any junior members of the kitchen team.
The Junior Sous Chef should be able to lead the kitchen in the absence of the Head Chef and run and leave the kitchen in the same state as when the head chef is there. 
Experience in a high-volume restaurant is preferred but not essential.
The Junior Sous Chef should have good knowledge of food trends and seasonality, as well as 
have a flair for utilising off cuts and waste. 
You may also have experience in the following: Chef, Cook, Catering Assistant, Catering, Caterer, Kitchen Assistant, Food Prep, Food Hygiene, Food Preparation, Catering Worker, Assistant Chef, Sous Chef, Demi Chef De Partie, etc.
REF- 211 139