Sous Chef

One of our most prestigious clients of whom we have a long-term business relationship with owns a four-star hotel for in Northamptonshire of which over twenty years or so, has become a well-known hot spot for the locals and travellers. From winning Four In A Bed to being nominated Finalist for Northants Life Awards for Best Boutique, its no wonder staff stay for the long term.

The proprietor has now procured an additional eatery in Tanworth In Arden near Solihull, theyll need a top-notch Sous Chef to support the business move away from frozen and become another bistro style pub.

Salary c.£30000-£35000 per annum + overtime + benefits.

In short:

- You will be planned in to work around 40 hours per week, 5 out of 7 days per week and typically starting around 10:00 or 12:00.

- There is a Head Chef and his team in place however, theyre looking to move away from frozen produce and therefore, fresh experience is ideal.

As a Sous Chef, you will assist in managing the food operation, working closely with the Head Chef and key stakeholders to deliver a consistent, compliant, and profitable department in line with all statutory requirements, company policies, and health and safety procedures. Your role will be crucial in delivering a wide variety of meetings and events.

Responsibilities:

* Ensure consistency in the food offer throughout the hotel

* Participate in food ordering and stock rotation

* Minimize and monitor waste using internal systems

* Assist in managing financial budgets and targets

* Manage and develop team members for progression within the kitchen hierarchy

* Implement and inspire the team with current food trends and cooking techniques

* Train kitchen, F&B, and sales teams on current products and their delivery

* Follow company standards and deliver a high degree of success

Who You Are:

* Excellent culinary skills

* Experience in a similar role

* Strong communication and leadership skills

* Ability to engage and motivate others

* Willingness to lead by example and inspire the kitchen team with guidance from the Head Chef

* Ability to maintain processes for efficient working

* NVQ Level 3 in professional cookery or equivalent

* Intermediate food hygiene certification

If you have a passion for culinary excellence and a track record of motivating kitchen teams, we want to hear from you. Apply now to join our clients dynamic team.

Please contact Cheryl Wilson (phone number removed) or Lucie Campbell (phone number removed)

INDNH