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"Over the past five years I have worked closely with Tracey and her team at Hot Cats Recruitment, and they have never faltered to offer me the support I have needed. 

 

I would happily recommend, and have done on many occasions, Hot Cats to other hospitality organisations. 

 

We are a bespoke business and Tracey and her team know what skills and attributes we look for in the chefs, so I always know that they’ll send me someone capable of the tasks needed. 

 

The prompt manner in which they approach bookings takes a lot of stress out of filling shifts. I love their clear and honest approach to communication and look forward to continuing to working with Hot Cats in the future."

— Crystal Parker, Group Kitchen Process Manager, Gloucester Services

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Sous Chef position at historic venue in Portishead

September 13, 2018

 

£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.

 

Location:

Portishead

 

Key Responsibilities:

  • 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 

 

The person:

  • 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)

 

The role:

  • £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

 

To apply:

If you would like to apply, please complete our registration form, quoting job reference number HCR129

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