Senior Sous Chef
Posted a day ago
- Broadway, Somerset
- Any
- External
- Expires In 3 months
A family-owned small luxury hotel collection in the Cotswolds is seeking an experienced Senior Sous Chef who is passionate about the finest standards required to work in a 2 AA Rosette kitchen.
Benefits
Up to £44,000 per year
30 days holiday per year (rising to 35 after 5 years)
Live in accommodation at an excellent rate if required
Complimentary healthy meals whilst on duty
Complimentary celebration birthday lunch
Friendly environment, team social events held throughout the year
Hundreds of High Street discounts and a cash back card via Hospitality Rewards
Estate discounts on dining, stays, wine, spa products and more
Opportunity to have £1000 to spend via the employee recognition programme
An optional, low-cost healthcare cash plan
Sous Chef - Responsibilities
Run the kitchen in the absence of the Head Chef and lead with a positive can-do attitude
Motivate all members of the kitchen team and facilitate smooth back of house operations, working in collaboration with front of house colleagues to ensure a harmonious department
Daily supervision of the junior chefs and kitchen porters with particular attention to the allocation of their duties and specific tasks
Demonstrate and maintain high standards of cooking to meet and exceed customer expectations
Assist the Head Chef in the control of food costs, ordering and menu planning
Ensure receipt of goods and issue of items to main kitchen whilst quality checking
Train and develop staff to achieve high standards of quality food production by teaching new skills, emphasising the importance of presentation and trying new dishes
Instil into the kitchen a culture of essential hygiene practices connected with the cooking and storage of food; the importance of clean, tidy, hygienic working practices, such as use of knives, chopping boards, table surfaces etc
Lead by example in observing the rules concerning personal hygiene and appearance.
Adhere to and ensure adherence to all allergen policies and legal requirements
Undertake staff briefings with all team members at the start of their working day and to ensure front of house staff are briefed on allergen and dietary information
Ensure all daily record keeping is maintained and communicated to the Head Chef
Requirements
A minimum of 2 years experience in a fine dining role
Own transport due to rural location if not living in
Hard working and self-motivated
Excellent time management and organisational skills
TPBN1_UKTJ
Benefits
Up to £44,000 per year
30 days holiday per year (rising to 35 after 5 years)
Live in accommodation at an excellent rate if required
Complimentary healthy meals whilst on duty
Complimentary celebration birthday lunch
Friendly environment, team social events held throughout the year
Hundreds of High Street discounts and a cash back card via Hospitality Rewards
Estate discounts on dining, stays, wine, spa products and more
Opportunity to have £1000 to spend via the employee recognition programme
An optional, low-cost healthcare cash plan
Sous Chef - Responsibilities
Run the kitchen in the absence of the Head Chef and lead with a positive can-do attitude
Motivate all members of the kitchen team and facilitate smooth back of house operations, working in collaboration with front of house colleagues to ensure a harmonious department
Daily supervision of the junior chefs and kitchen porters with particular attention to the allocation of their duties and specific tasks
Demonstrate and maintain high standards of cooking to meet and exceed customer expectations
Assist the Head Chef in the control of food costs, ordering and menu planning
Ensure receipt of goods and issue of items to main kitchen whilst quality checking
Train and develop staff to achieve high standards of quality food production by teaching new skills, emphasising the importance of presentation and trying new dishes
Instil into the kitchen a culture of essential hygiene practices connected with the cooking and storage of food; the importance of clean, tidy, hygienic working practices, such as use of knives, chopping boards, table surfaces etc
Lead by example in observing the rules concerning personal hygiene and appearance.
Adhere to and ensure adherence to all allergen policies and legal requirements
Undertake staff briefings with all team members at the start of their working day and to ensure front of house staff are briefed on allergen and dietary information
Ensure all daily record keeping is maintained and communicated to the Head Chef
Requirements
A minimum of 2 years experience in a fine dining role
Own transport due to rural location if not living in
Hard working and self-motivated
Excellent time management and organisational skills
TPBN1_UKTJ