Posted: 6 June
The role
Looking for a Sous Chef for a food led hotel.
The ideal candidate must be able to help lead thekitchen operation, combining high-quality a la carte with pub classics and fine dining in our restaurant, menu development, and strict financial controls along side the head chef.
Job Responsibilities
- Menu Development & Creativity
- Kitchen Leadership:Leading, motivating, and training the kitchen team
- Quality Control
- Financial Control:Managing food costs (GP), controlling wastage, and stock management.
- Compliance:Ensuring adherence to food safety, hygiene regulations (EHO 5-star standard), and health & safety standards.
- Ordering:Liaising with suppliers to order ingredients.
- Hands-on role, often working 48 hours per week, including evenings, weekends, and bank holidays
Key Requirements
