Section Management
- Take full ownership of an assigned section, service execution, and closedown.
- Ensure all dishes leaving the section meet the establishment's quality, presentation, and portioning standards.
- Plan and organize section workflow to ensure smooth service during peak periods.
- Liaise with other sections and front-of-house to ensure timely, coordinated service.
Leadership & Supervision
- Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen porters within the section.
- Delegate tasks effectively and provide constructive feedback to junior team members.
- Act as a role model for professionalism, punctuality, and kitchen discipline.
- Step in to cover the Sous Chef's duties in their absence, when required.
Food Preparation & Quality
- Prepare, cook, and present dishes in accordance with recipes, specifications, and brand standards.
- Maintain consistency in taste, quality, and presentation across all covers.
- Assist in menu development, recipe testing, and seasonal menu changes.
- Monitor food quality and portion control to minimize waste and maintain profitability.
Health, Safety & Hygiene
- Ensure full compliance with food safety regulations (e.g., HACCP) and allergen management procedures.
- Maintain a clean, organized, and safe working environment at all times.
- Conduct regular checks on food storage, labeling, dating, and rotation (FIFO).
- Report any equipment faults, hazards, or maintenance issues promptly.
Stock & Cost Control
- Monitor stock levels for the section and communicate ordering needs to the Sous Chef.
- Minimize food wastage through effective planning, storage, and portion control.
- Support with stock takes and inventory management as required.
- Assist in controlling section-level food costs in line with budget targets.
Administration & Communication
- Attend and contribute to daily kitchen briefings and team meetings.
- Communicate effectively with the wider kitchen and front-of-house teams.
- Keep accurate records related to food safety, temperature checks, and cleaning schedules.
Person Specification
Essential
- Minimum 3–5 years' experience working in a professional kitchen, including at least 1–2 years at Chef de Partie level.
- Proven experience running a section independently during full service.
- Culinary qualification (e.g., NVQ Level 2/3, City & Guilds, or equivalent) or demonstrable equivalent experience.
- Strong knowledge of food hygiene and safety standards (Level 2 Food Safety certificate or higher).
- Excellent knife skills and understanding of classical and modern cooking techniques.
- Ability to work calmly and efficiently under pressure in a fast-paced environment.
- Strong communication and team leadership skills.
- Flexibility to work evenings, weekends, and public holidays as required.
Desirable
- Experience mentoring or training junior chefs.
- Familiarity with kitchen management or stock control software.
- Experience contributing to menu design or costing.
Key Skills & Attributes
- Passion for food and continuous culinary improvement
- High attention to detail and consistency
- Strong organizational and time-management skills
- Resilience and composure under pressure
- Collaborative, team-first mindset
- Reliability and strong work ethic
Working Conditions
- Kitchen environment involving exposure to heat, noise, and physical demands (standing for extended periods, lifting, repetitive tasks).
- Shift work including early mornings, late evenings, weekends, and holidays based on business needs.
- Personal protective equipment (PPE) and kitchen uniform provided; compliance with dress and hygiene standards required.
KEY COMPETENCIES
- Attention to Detail
- HACCP & Food Safety Knowledge
- Communication Skills
- Time Management
- Problem Solving
- Teamwork
- Work Ethic & Reliability
- Hands-On Operational Support
CALUSADE VALUES
The Kitchen Porter must demonstrate and embed the Calusade values:
Why Join Calusade Hotels
At Calusade Hotels, we believe exceptional hospitality begins with exceptional people. Across our hotels, we are proud to foster a culture built on teamwork, professionalism and genuine service — a place where our teams feel valued, supported and proud to belong.
We are committed to creating an environment where our people can thrive, develop their skills and build meaningful careers in hospitality. Many of our team members progress through the organisation, moving into supervisory and management roles as they grow with us.
When you join Calusade Hotels, you become part of a professional and welcoming team that takes pride in delivering memorable guest experiences every day.
What we offer:
- Opportunities for career progression across our hotel group
- Ongoing training, learning and professional development
- Employee recognition programmes celebrating great performance
- Incentives and rewards that recognise commitment and excellence
- Staff rates across our hotels
- employee assistance Programme
- Complimentary meals on duty
- Pension scheme
- Healthcare benefits
- A supportive team culture and positive working environment
- Employee wellbeing initiatives and support programmes
- Competitive pay and benefits
- The opportunity to build a rewarding long-term career in hospitality
At Calusade Hotels, we take pride in creating a workplace where our people feel respected, supported and proud to belong.
Benefits:
- Employee assistance program
- On-site parking
Work Location: In person
