£24,000 - £27,000pa (DOE) + room available to rent
Are you a chef looking for a new challenge at an independent establishment?
Do you enjoy working with fresh produce to serve delicious and well-presented seasonal dishes?
Are you able to step up and take the lead when required?
Then this role could be ideal for you!
Our client is looking for a talented Sous Chef with fantastic organisational and cookery skills to assist with managing the day-to-day running of the kitchen. You will be second in command to the Head Chef at this historic venue, which at peak times serves up to 120 guests in a sitting.
You will help manage, motivate and train the junior members of staff and play your role in ensuring a strong rapport between the front of house team and kitchen team. The establishment offers traditional pub dishes alongside more modern dishes, with high tea in the afternoon.
Assist Head Chef with running the kitchen operation
Preparing, cooking and serving high quality dishes
Supervise and manage junior kitchen staff members
Ensure highest standards of cleanliness and hygiene are being adhered too
Assist with administrative duties
Work in collaboration with the front of house team to ensure customer experience is exemplary
Has achieved minimum of NVQ Level 2 in Professional Cookery (or equivalent)
Has previous experience as a sous chef or junior sous chef
Has experience working with fresh produce
Pastry skills are desirable
Basic Food Hygiene certificate (refresher course can be provided if required)
£24,000 - £27,000 per annum depending on experience
Average of 45 hours per week
Shifts to be agreed: will feature a mixture of splits, straights and weekend work
Option to rent a room at the accommodation for £75 per week, including all bills
Share of tips
Meals provided on duty
If you would like to apply, please complete our registration form, quoting job reference number HCR129