Sous Chef
We are seeking a skilled and experienced Sous Chef to support our culinary team and oversee all food production and banquet functions.
Responsibilities
* Assist in ensuring the highest food quality while supporting food and labour budgets.
* Maintain rigorous food safety standards.
* Contribute creatively to menu development for regular service and special events.
* Supervise chefs and kitchen porters, overseeing daily food production and presentation.
* Assist with hiring, training, scheduling, and evaluating kitchen staff.
* Ensure correct storage, stock rotation, and minimise food wastage.
* Monitor financial results to keep within food and labour budget guidelines.
* Coordinate with the Event Sales Manager to plan food production for special events.
Qualifications
* Experience in food preparation and kitchen supervision/management covering all aspects of kitchen operations.
Shift & Schedule
* Operates 7 days a week, 0600 to 2300 with varying shift patterns to cover opening hours, including weekends and bank holidays.
* Evening availability for functions until 0200.
Benefits
* Competitive salary.
* Complimentary access to the health club, group exercise classes and discounted golf facilities.
* Bonus holiday days for long tenure.
* Wedding day off (conditions apply).
* Birthday day off (conditions apply).
* Paid volunteer day after one year of service.
* 70% off meals while on duty and 25% off when off duty.
* 25% off retail.
* 25% off spa treatments (if booked and taken on the day).
* Discounted membership for a friend or family member (after probation and a minimum 16 hours per week contract).
* Employee Assistance Programme.
* Personal development programmes.
* Cycle to Work scheme.
* Exclusive competition opportunities for team members with a golf handicap.
* Wagestream financial flexibility.
* Free parking.
* Uniform provided.
Diversity & Inclusion
We embrace diversity and equality, building a team with a variety of backgrounds, skills and views. Everyone is welcome; we encourage our team to bring their authentic whole selves to work.
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