Sous Chef – Hotel

 

£40,000+ £2,000 per annum guaranteed service charge payment paid quarterly

 

 

5 Red Star Hotel with 3-AA rosette fine dining restaurant and the 2-AA rosette brasserie-style restaurant

 

The Benefits :

An additional end of financial year service charge bonus also paid

4 weeks holiday increasing to 5 weeks with service

8 Bank holidays

Free car parking

Employee uniform

In addition you will benefit from a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels

Discounted hair treatments at our Spas

Discount off all food & beverage at all hotels

Discount of individual treatments booked in our Spas

Discount on retail products in our Spas

Refer a friend staff recruitment scheme

 

Role :

Assisting with the running of our small brigade alongside the Head Chef

Flexible shifts covering lunch & dinner service including weekend working (5 days per week)

Quality experience in a fresh food environment required

A passion and drive to contribute to the future success of the kitchen brigade who continue to develop award winning dishes

Ability to train, coach, develop, motivate and enthuse a committed team to deliver excellent standards of food and morale within the whole hotel kitchen

The flair to contribute practical, costed and exciting dishes for our menu

Achieving 2 rosette quality food while effectively managing the GP, stock and wastage

Assisting and supporting Head Chef with menu planning and composition.

Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments

Carry out daily cleaning duties within the kitchen as directed by the Head Chef in addition to following a ‘clean as you go’ policy

Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.

Requirements :

Working 5 shifts per week 48 hrs per week
The ideal Sous Chef will have 2 years previous 2 Rosette restaurant or 4/5* hotel experience at Snr Chef de Partie level or above.
The ability to demonstrate the delivery of consistent quality dishes in a working trial
The Sous Chef will have the management experience to be able to assist in maintaining high levels of hygiene and health and safety
The Sous Chef will have the drive and ability to be responsible for junior staff development and ensuring high levels of food standards are achieved
Team player with an ability and desire to contribute to the team’s success
Excellent eye for detail and eager to learn and progress
A passion and flair for British produce
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