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Sous Chef - Mayflower Brasserie, Plymouth
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Client:
Philema Hospitality Management Enterprise
Location:
Plymouth, United Kingdom
Job Category:
Other
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EU work permit required:
Yes
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Job Reference:
81e1686f4a35
Job Views:
5
Posted:
12.07.2025
Expiry Date:
26.08.2025
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Job Description:
Do you like the idea of working in a 5-star, 16th century manor house which is home to Àclèaf, our Michelin Star restaurant, and sits on the edge of Dartmoor? Being surrounded by history, beauty, and nature are some of the reasons why Boringdon is known as ‘the Enchanted Place on the Hill’.
Home to the award-winning Gaia Spa, 2 Rosette Mayflower Brasserie, and Àclèaf - our four rosette Michelin Star Restaurant.
Employee Benefits:
* Tronc / Service charge (Food & Beverage Departments only)
* Complimentary off-peak gym & spa membership at Fistral Spa / Gaia Spa
* 20% discount on Fistral Spa & Gaia Spa treatments
* 25% discount on food & beverage throughout the hotels and restaurants
* 50% discount on bed & breakfast stays throughout the hotels
* Friends & Family rates across the group
* Access to 360 Wellbeing - https://www.360-wellbeing.co.uk/
* Access to Wagestream - https://wagestream.com/en/
* Length of Service rewards
Role & Responsibilities:
To have total accountability for the day-to-day running of the kitchen service in the absence of the head chef.
* Monitor and maintain consistent food standards and quality across all areas and during all stages of production.
* Lead and inspire the team to ensure the kitchen runs smoothly at all times.
* Help develop junior chefs.
* Supervise service ensuring presentation of food is compliant with restaurant standards.
* Assist the Head Chef in menu compilation and help ensure all menus are costed accurately.
* Ensure compliance with food labelling and temperature controls.
* Purchase all food and related products using company nominated suppliers to achieve food budgeted costs.
* Minimize wastage within the kitchen.
* Maintain all equipment within the catering operation through due care and diligence.
* Manage engineer call outs for repairs on catering equipment to ensure the best lifespan of all kitchen equipment.
* Assist the head chef in completing 6-monthly appraisals to ensure staff development.
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