Overview
At The Johnstown Estate, we do warm, authentic welcomes particularly well, and constantly strive to deliver a polished service, guest comfort and excellence in everything we do. Our values of Passion, Customer Focus, Teamwork and Integrity are always forefront in our minds as we passionately care about our guest experience and are committed to being the best in all we do. We are also committed to training and developing our team members and ensuring their journey with us inspires them each day.
Responsibilities
* Culinary Operations & Food Quality
* Assist the Executive Chef in overseeing dayto-day kitchen operations.
* Ensure the preparation and presentation of high-quality dishes across all outlets.
* Uphold consistency in taste, presentation, and portion control.
* Contribute to the design and innovation of seasonal menus and special events.
* Team Leadership & Staff Development
* Supervise, train, and mentor chefs, cooks, and kitchen porters.
* Promote a collaborative and professional team environment.
* Assist in conducting performance reviews and identifying training needs.
* Support succession planning and staff retention initiatives.
* Health, Safety & Hygiene Compliance
* Ensure full adherence to food safety and hygiene standards (e.g., HACCP).
* Conduct regular kitchen inspections and implement corrective actions.
* Maintain clean, organized, and compliant workstations and storage areas.
* Lead by example in safe working practices and hygiene procedures.
* Cost Control & Inventory Management
* Monitor food costs, portion control, and waste to support profitability.
* Assist with ordering, stock rotation, and supplier coordination.
* Ensure accurate inventory levels are maintained and documented.
* Support budget planning and cost-effective kitchen operations.
* Coordination & Communication
* Collaborate with other departments (e.g., Events, Banqueting, F&B) for seamless service.
* Attend meetings and briefings representing the kitchen team.
* Ensure timely communication of kitchen priorities and service expectations.
* Take charge of operations in the absence of the Executive Chef.
Requirements for the role
* Flexibility to work irregular hours, including evenings, weekends, and holidays, as required in the hospitality industry.
* Proven experience as Sous Chef or Executive Sous Chef in a 4 or 5-star hotel or fine dining environment.
* Culinary degree or professional chef certification preferred.
* Strong leadership, organizational, and interpersonal skills.
* High attention to detail with a passion for innovation and excellence.
* Indepth knowledge of kitchen operations, food safety standards, and modern cooking techniques.
* Flexible and calm under pressure, with the ability to manage multiple priorities.
* Proficient in stock control, ordering systems, and kitchen administration.
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