Job Details
Updated: Wed, Sep 25, 2024 1:40 PM
Sous Chef
£28,000 to £32,000 + Benefits
Full-time, permanent
Sevenoaks Outskirts, Kent
Our client is a Gastro Pub that is passionate about serving high quality, gourmet comfort food and Sunday roasts to guests travelling from near and far for a quick drink, a 3-course meal, or a planned event.
At present, they have a rare and exciting opportunity for a Sous Chef to join their fun and friendly team permanently.
If you are an enthusiastic and innovative Sous Chef looking for the chance to join a reputable local establishment then this could be the job for you.
Based in the rural outskirts of Sevenoaks this charismatic Gastro Pub is always aiming to have a vibrant seasonal menu and utilise local produce and suppliers. With specials updated weekly and the main menu changing monthly in order to showcase in-season produce, the Sous Chef will work collaboratively with the team to develop and execute new and interesting recipes and dishes.
Being a busy pub means the hours are subject to change depending on the day of the week and seasons. The Chef will work 5 days per week Wednesday to Sunday.
Key responsibilities will include, yet not be limited to:
– Assist in the preparation and design of all food and drinks menus
– Produce high-quality plates both design and taste-wise
– Ensure that the kitchen operates in a timely way that meets our quality standards
– Assist the Head Chef in planning and directing food preparation when necessary
– Identify and resolve issues or errors when they occur
– Manage and train kitchen staff, establish working schedule and assess staff’s performance
– Order supplies to stock inventory appropriately
– Comply with and enforce sanitation regulations and safety standards
– Maintain a positive and professional approach with coworkers and customers
The ideal candidate will have:
– Proven experience as a Sous Chef or strong experience as a Junior Sous
– Proven experience and responsibility in a busy, fast-paced kitchen
– Excellent use of various cooking methods, ingredients, equipment, and processes
– Ability to multitask and work efficiently under pressure – circa 600 covers per week
– Knowledge of best cooking practices and understanding of trends and new styles
– Attention to detail and high standards of presentation, creative flair, and imagination
– Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve
– Food Hygiene qualifications and professional cooking qualifications – preferred not essential
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