Sous Chef

As Sous Chef you will assist the Head Chef in the running of the kitchen. Your roles and responsibilities will include:

• Ensuring the cleanliness on the kitchen and store areas are in line with food hygiene legislation
• You will assist the Head Chef with the management and training of the kitchen team and also the recruitment of new chef's.
• You will lead the team in the Head Chefs absence.
• You will assist with the financial and commercial aspects of the department, involving ordering and managing stock.
• Respond to audits that are completed by the company to ensure continual improvement is achieved.
• Assist the manager in controlling the kitchen budget, in relation to occupancy, department expenses and staff rota's.
  
  A proven track record and strong management and organisational skills gained in a 3 or 4 star hotel kitchen.
• Previous experience at Senior Chef De Partie or Junior Sous Chef level is essential.
• A good knowledge of Health and Food Safety., You will have excellent people management and organisational skills combined with a passion for creating and delivering the highest standards in menu offering. You will also be target driven, show a good understanding of GP and financial acumen, have a positive approach to feedback and always look for improvement within budgets constraints. You will have a good knowledge of Health and Food Safety and ensure the team are implementing excellent standards.
You will be friendly and approachable; you will go the extra mile for our guests; you will provide highly consistent good service and you will lead by example.


• Pension scheme operated by The People's Pension
• Employee assistance programme
• Critical illness cover
• Employee reward scheme
• Cycle to Work scheme
• Childcare vouchers
• Free meals when on duty
• Use of gym &pool facilities(where available)
• Taxi contribution if you're starting early or finishing late
• Restaurant & spa discount
• Guest experience overnight stay
• Employee of the Month scheme