Inspired by the golden era of the 1950s, Terminal 5’s stylish and Terminal 3's recently rebranded Pilots Bar and Kitchen is a destination in its own right. This vintage-inspired all-day brasserie offers a deliciously diverse menu of British and international classics, including American-style pancakes, eggs Benedict, freshly-made pastries, salads, sandwiches and a dedicated burger menu. The children’s menu is sure to keep your little ones happy too; so whether you’re looking for a leisurely meal to kick-start your holiday, a cocktail, or a quick pre-flight bite, Pilots is the perfect dining option for you.
We are now seeking a talented and enthusiastic Junior Sous Chef to join our fun and energetic team.

Job role

In collaboration with the Head Chef and the Kitchen team you will ensure consistency of producing bespoke menus, dishes as per our customer needs.
You will be responsible for the food ordering and compiling off all invoices and stock rotation in alignment to internal SOP procedures.
You will ensure the on going training and support to junior kitchen staff by counselling and supporting them throughout their professional development.
You are responsible for maintaining good food hygiene practices and due diligence as designated by legislation and the companies’ specification to include all HACCP recording and documentation.

Candidate profile

Your past working experience and educational background will provide a close fit with rhubarb’s  values and commitment to quality, style and flair demonstrating previous start up or business opening exposure.
You will be an excellent team player, lead by example and be able to communicate at all levels and commit to sharing your knowledge and skills within our service and kitchen brigade.
You are able to commit to a flexible working pattern, undertaking weekend work and various shift patterns.
You will not only demonstrate a sound culinary F and B; knowledge but also be comfortable with COS, labour cost and Rota management.
It would be beneficial should you be certified in H and S; level 2 and Food Safety level 2 and possess an NVQ level 3 accreditation in cookery/ culinary.

You must be able to provide us with the relevant employment references for a 5 years background and CRB check.

Eligibility
In line with the requirements of the Asylum and Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.