Sous Chef
Location: Braunton Road, Barnstaple EX31 1LE
Salary: £40,000 per annum
Hotel: The Barnstaple Hotel
Hours per week: 45
Deadline to apply: 27/4/26
As a Sous Chef you will assist the Head Chef in running a successful, efficient and profitable kitchen environment.
Responsibilities
* Be aware of all product promotional activities within the hotel, including events taking place.
* Ensure each section of the kitchen is manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.
* Responsible for the ordering of quality fresh and frozen food for daily and specific needs, ensuring it covers the hotels food requirements.
* Oversee food storage, ensuring all food is kept in prime location and stock rotation is used across all areas of the kitchen.
* To ensure each section is controlling mise-en-plas quality, quantity and is storing it correctly, minimising food waste.
* To attend Head of Department meetings and Operation meetings in chefs absence or when required.
* Support the Head Chef in implementing relevant SOP for all areas in the kitchen as appropriate.
* Carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date.
* Complete objectives set by the Head Chef in time allocated.
* To ensure Health & Safety Training is completed and recorded in line with the company guidelines.
* Observe all Security, Hygiene, Weights & Measures, Health & Safety Regulations.
* Maintain a high standard of personal hygiene and appearance at all times.
* Be friendly and courteous to Staff, Management and Guests at all times.
* Attend training courses and meetings as requested.
* Undertake any other duty, which you may reasonably be requested to do.
* Be prepared for responsibilities to change from time to time, to reflect this developing role.
Qualifications
* Ability to show leadership skills through effective communication
* A friendly approach to liaising with other departments
* Positive attitude and willingness to develop structures within your working environment to increase efficiency
* Ability to use your own initiative using quality ingredients to inspire dishes
* Commitment to delivering high levels of food preparation for customer satisfaction
* A neat and tidy appearance (hair and fingernails) and adherence to uniform requirements
* Flexibility to respond to a range of different work situations
* Ability to show guidance to others to allow them to progress in their career
Benefits
* Competitive rates of pay
* Paid holidays
* A share of staff tips
* Eligibility for live-in accommodation in [area]
* Discounts when dining at any Brend Collection establishment
* Reduced accommodation rates
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