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Senior Sous Chef, Malmaison
2 months ago
Senior Sous Chef, Malmaison
Rate of Pay: £37,000 per Year / 45 Hours per work Type of Contract: Permanent Location: BrightonGet paid for doing what you love, get loads of perks and benefits, learn something new and make a career for Life with Malmaison
At Malmaison fifty percent of all revenue comes from catering sales. In many of our hotels we can be busier in our Brasseries than most local restaurants This gives our chef brigades a great opportunity to develop themselves within our kitchens. Learning new skills, working in fast paced environments under pressure and sometimes with produce they haven't worked with before.
We offer on the job training in house as well as working with our training provider to offer nationally recognized apprenticeships. If you want to progress your career a MAL kitchen is the place to do it. 4 of our Head Chefs have been promoted from within with 2 starting their journey as kitchen porters.Working as Senior Sous Chef in the kitchen you will support the Head Chef by ensuring the team deliver the brand standards in a smooth and consistent manner. Ideally you will of worked at this level before and be able to demonstrate your skills when developing the team beneath you.
Do you want to be part of something different, working with the best food, drink and a brand you can be proud of?
We create memories that our guests never forget. This could be the next step for you into a Head Chef role – we actively encourage internal development and progression. Onwards and upwards
In addition to competitive rates of pay we offer:
- Heavily discounted Staff Room Rates at Malmaison, Hotel du Vin and Frasers Hospitality with rooms available from £65 per night.
- Discounted Friends and Family Room Rate with 50% off best available rate.
- 35% off your bill when you dine in our Brasseries and Bistros
- Fully funded Apprenticeship programmes that support you in developing your career
- High Street Discounts on a range of high street shops, experiences, holidays and much much more
- Cycle to work scheme – save up to 40% on a wide range of bikes
- Healthcare Cash Plans - dental, optical, medical and more available from £5 per month
- Referral schemes that pay up to £1500 (just for getting your mates jobs)
- A decent uniform that doesn’t make you look like an extra from a 70s TV sitcom.
- We have a Wellness & National Campaign Days Calendar which promotes and encourages activities like – Pay Day Lunches/Treats, National Popcorn Day, Mental Health Awareness week and more
- We work with Wagestream giving instant access to your pay as it’s earnt. Wagestream is a tool for everyday life that lets you get paid your way by letting you track your wages in real time, stream up to 50% of the money you’re already earned, learn easy tips to manage your money better and save direct from your salary
- We also offer complimentary stays on your 1st, 3rd and 5th anniversary with Dinner, Bed & Breakfast
- We are a proud sponsor of The Brain Charity, helping people with all forms of neurological conditions to lead longer, healthier, happier lives.
- Employee Assistance Programme – free, confidential advice available 24/7 to you and your family
Our Sustainability Goals:
- 100% of our electricity is generated using renewable energy with most of it coming from Wind Farms around the UK
- We recycle a minimum of 70% of the waste from our hotels. This target is achieved by everyone I the hotel focusing on the waste we produce and is championed by our Sustainability Council who work on project year round
- We have moved to a chemical free cleaning system in our bedrooms and public areas and an enzyme based eco-friendly system for our kitchens.
- Volunteer to work for sustainable charities 2 days per year on full pay instead of your normal workplace
Interested?? Click Apply Now
Frasers Hospitality, Malmaison & Hotel Du Vin are an equal opportunities employer and welcome applications from all suitably qualified persons regardless of their race, sex, disability, religion/belief, sexual orientation or age.
