Sous Chef, York City Centre, Boutique Hotel, £42,000 Package
Fresh Food-Led Independent Group
Straight Shifts, Great Work/Life Balance, 45 hour week
The Benefits include:
1. Superb salary of £38,000 PA
2. Tronk around £4,000 in addition to salary
3. 5 Straight shifts a week
4. Full menu autonomy alongside the head chef
5. 5 days over 7, you create a working rota
6. 45 hour working week
7. modern kitchen with all the latest kit and equipment
8. Pension scheme
9. Proven Progression
About Our Clients
Our Independent clients operate this thriving independent boutique Hotel in York City Centre, dedicated to providing guests with exceptional dining experiences.
The hotel Restaurant prides itself on using fresh, locally-sourced ingredients to create innovative and delicious dishes that showcase the best of modern British cuisine.
We are seeking a talented and passionate Sous Chef to join the dynamic kitchen team in this lovely City centre setting
Position Overview
As Sous Chef, you will play a crucial role in the day-to-day operations of the kitchen, working closely with the Head Chef to ensure the highest standards of food quality, presentation, and kitchen efficiency.
This position requires a combination of Chef & cooking expertise, leadership skills, and a deep passion for fresh, seasonal ingredients.
Key Responsibilities
10. Assist the Head Chef in menu planning and development, with a focus on fresh, seasonal ingredients and innovative flavor combinations
11. Oversee daily kitchen operations, including food preparation, cooking, and plating
12. Ensure adherence to food safety and hygiene standards, maintaining a clean and organised kitchen environment
13. Train, supervise, and mentor junior kitchen staff, fostering a positive and collaborative work environment
14. Manage inventory, place orders, and work with local suppliers to source high-quality ingredients
15. Assist in cost control measures, including minimising waste and optimising ingredient usage
16. Collaborate with front-of-house staff to ensure smooth service and address any customer feedback or special requests
17. Step in for the Head Chef when necessary, assuming full responsibility for kitchen operations
18. Contribute to the development of new dishes and seasonal menu updates
19. Maintain and update recipe books and standard operating procedures
20. Participate in staff meetings and contribute ideas for improving kitchen efficiency and food quality
21. Stay current with culinary trends and techniques, continuously expanding your knowledge and skills
Qualifications and Skills
22. Minimum of 3-5 years of experience in a similar role, preferably in a fresh food-led hotel, restaurant or gastro pub setting
23. NVQ Level 2 in Hospitality or equivalent qualification from a recognised institution
24. Strong knowledge of various cooking methods, ingredients, and culinary techniques
25. Excellent understanding of food safety regulations and health and safety standards
26. Proven ability to lead and motivate a kitchen team
27. Strong organisational and time management skills
28. Ability to work under pressure in a fast-paced environment
29. Creativity and passion for developing new dishes and flavor combinations
30. Excellent communication skills, both verbal and written
31. Proficiency in kitchen management software and inventory systems
32. Flexibility to work evenings, weekends, and holidays as required
If this sounds like the ideal position for you then send your CV and cover letter through the link here, to hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices