Job Ref: UNI1330
Branch: Parker’s Tavern
Location: Parker’s Tavern, Cambridge
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Hours per week: 42.5
Posted date: 15/04/2025
Closing date: 17/05/2025

ABOUT US

The hotel consists of 192 design-led bedrooms, complemented by Parker’s Tavern, a high-end, quintessentially British restaurant bar, along with the adjoining library, bar, and ballroom.
Set in the heart of Cambridge, University Arms is the ‘go to’ destination, alluring visitors with the promise of a sense of modern luxury, adorned with moments of enchanting discovery.

WHAT WILL YOU BE DOING

As Executive Sous Chef, you will play a pivotal role in maintaining our culinary excellence and ensuring the smooth operation of our kitchen. Your expertise, creativity, and leadership will be crucial in supporting the Head Chef in managing our kitchen bridge, implementing menu enhancements, and consistently delivering exceptional dishes that exceed our guests’ expectations. Your tasks as a Executive Sous Chef will include but will not be limited to:

THE DUTIES

• Collaborate with the Head Chef to design and develop new menu offerings.
• In the absence of the Head Chef, you will act in their place to ensure the smooth running of the kitchen – this involves the management of people!
• Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
• Nurture and develop the talent of the kitchen team, creating an environment that brings out the best in them and where they can be themselves – it’s all about building the best culture!
• Oversee food inventory, ensuring optimal stock levels while minimizing waste and maintaining cost
• Maintain a safe and hygienic work environment, adhering to all food safety and sanitation standards.
• Collaborate with the front-of-house team to ensure seamless coordination between the kitchen and dining area.
• Coordinate with the Chef to assign tasks to the team in all sections.
• Work with the Head Chef on controlling food costs, managing the inventory and purchasing.
• Monitor food quality and consistency to ensure that all dishes meet our high standards of taste, presentation, and timing.
• Stay updated on industry trends, culinary techniques, and new ingredients to inspire innovation and maintain our competitive edge.
• Take responsibility for rectifying hazardous situations, and reporting major areas of concern to the Head Chef.
• Conduct daily shift briefings with the kitchen in the absence of the Head Chef.
• Being aware of and supporting the delivery of financial targets.
• Work alongside the Head Chef to ensure resources meet business needs through the effective management of working rotas.