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Sous Chef

3 months ago

Northampton, United Kingdom Compass Group UK & Ireland Full time

£33,595 per annum 5 out of 7 days per week  Medicash – Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)  Aviva Digicare – Free annual healthcare check  Exclusive Benefits and Wellbeing site (Perks at Work)  Entertainment discounts – up to 55% off cinema tickets  Health and Wellbeing discounts – Discounts for Nuffield Health (20%) and Pure Gym (10%)  Travel discounts – Discounts with holiday companies such as TUI and Expedia  Shopping discounts – Save up to 15% at high street and online stores by purchasing Shopping Cards  Meals on duty  Vodaphone discounts  Pension scheme and Life Assurance  Employee Assistance Programme  23 days + BH’s and additional day off for your birthday  2 days additional leave, following return from Maternity leave during first year back  Competitive and supportive family benefits  Day off for baby's 1st birthday  Holiday purchase scheme  On-going training, development and career pathways  Professional subscriptions paid  Financial wellbeing programme and preferred rates on salary finance products  Assisting with the consistency of food offer throughout the hotel Partake in food ordering and stock rotation Minimise and monitor waste wherever possible using Compass lead systems Assisting with the management of financial budget and targets Manage and develop team members to progress within the kitchen hierarchy Assist with implementation and inspire the team with current food trends and cooking techniques Training kitchen, F&B and sales teams in current products on offer and how to deliver them Follow company standards and deliver to high degree of success Excellent culinary skills Experience within a similar role Excellent 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 to promote efficient ways of working NVQ Level 3 in professional cookery or equivalent Intermediate food hygiene certification