Sous Chef – Country House Hotel
Fine Dining | Fresh, Seasonal Menus
Are you an ambitious Sous Chef who is looking to advance your career?
Do you have a passion for fresh, seasonal, garden-to-plate cooking?
Are you skilful and creative and not getting the chance to show what you can do in your present job?
Do you want to work where your flair and artistry are valued, be rewarded appropriately, and be an integral part of a tight knit team producing great food?
Do you want to join our client’s quest to achieve their first Rosette?
If that’s you, then read on.
Our client who is a Country House Hotel in between Goole and Howden in East Yorkshire, are looking for an enthusiastic Sous Chef who has ambition to step up to head Chef and help drive their restaurant toward Rosette-level excellence.
This is an exciting opportunity for a creative Chef who loves showcasing seasonal, locally sourced, and garden-grown produce. You’ll work closely with the Head Chef to design and deliver innovative à la carte menus that reflect your flair and passion for fine dining.
Hours and Salary:
1. 45 hours a week (5 days over 7).
2. No overtime asked for or split shifts.
3. £34,000 – £36,000 per annum.
4. Holiday – 28 days.
Benefits They Offer:
5. An above market rate salary.
6. Access to fresh, local ingredients.
7. Tips shared equally with all the team on a points system.
8. Fantastic kitchen equipment space/set up.
9. Opportunity to innovate.
10. Career growth opportunities to move up to Senior Sous and Head Chef.
11. Close-knit team culture.
12. Team events.
13. Stunning work environment.
14. Training and development opportunities.
15. Staff perks and incentives.
16. Free parking.
Duties and Responsibilities:
17. Documenting each morning what is required before they prepare the day’s dishes.
18. Cleaning and organising the food preparation area, ensuring COSHH and HACCAP guidelines are achieved.
19. Helping to develop an exceptional team under the guidance of the Head Chef.
20. Addressing and resolving diners’ and clients’ complaints quickly.
21. Monitoring the kitchen area and the staff to ensure sanitation standards are maintained.
22. Ensuring all food products to be prepared are not expired.
Knowledge, Skills and Abilities:
23. Good experience in leading banqueting / large functions.
24. In-depth knowledge of the kitchen’s routines and utensils.
25. Ability to grasp and follow the leading Chef’s culinary instructions.
26. Knowledge of food preparation methods and presentation.
27. Ability to manage food costs and ensure menu items are priced appropriately.
28. Knowledge of how to maintain and care for culinary utensils.
29. Diplomatic and conflict resolution skills.
30. Ability to work under pressure through rapid deadlines.
31. Computer literacy – for menu planning and compliance.
If you want to work in fantastic surroundings producing great food and join a well-established business and be an integral part of their quest for a “Rosette Award”, then this is the job for you!
Our client’s selection process is unique in the marketplace and attracts motivated, productive team members, who they know will be successful and have a great career with them.
They look forward to hearing from you. Don’t miss this opportunity.
Start your application NOW!