Sous Chef, nr Leyburn, Period 4 Star Hotel, £34,000
Stunning Country Hotel & Rosette Winning Restaurant
Accommodation available, 4 day working week
Benefits include:
* 2-3 Rosette Standard dining
* Great package with accommodation available
* 4 Day working week
* Independent period hotel
* Highly respected head chef, you WILL learn here
* Proven progression
* Pension scheme
* Work in a professional, food focused environment, no shouty chefs here
* The opportunity to work with the finest produce form the area, all to a very high standard
We are delighted to be working with our independent clients to offer this Sous Chef position in this stunning country hotel, to join the team of professional chefs in this stunning modern kitchen.
The Venue is well known for its quality of food & service, its stunning country setting, and its undoubted charm.
Offering a 4 day working week, a great salary of £34,00 PA, & working for enthusiastic owners who are really putting this venue on the culinary map both locally and nationally.
This really is an ideal position for a strong career minded Sous Chef
The ideal Sous Chef will be able to demonstrate:
* A proven fresh food background, ideally working within a rosette winning/Michelin recognised kitchen, be it gastro pub, restaurant or hotel
* Experience working within a medium size kitchen team.
* A real appetite for working with the best seasonal, local produce, and an understanding of high end quality produce.
* Sound kitchen management experience, although training will be given, an understanding of latest H&S & allergen regulations, COSSH & HACCP knowledge will be needed.
* Experience with menu planning and some budgeting & costing knowledge would be a benefit.
* Being an enthusiastic, balanced and calm chef is essential, no shouty pan throwing chefs here!, the idea is to enthuse those around you.
* Own transport would be ideal, commutable to Leyburn & the surrounding North Yorkshire Dales area
If this sounds like the ideal position for you, then ping your CV through the link here, or give Eddy Nuttall a call in the Dish hospitality offices for more details
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