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Sous Chef

7 months ago

WestonsuperMare, United Kingdom Bistrot Pierre - South Full time

Why should
you join our team?



We currently
have a wonderful opportunity to join our dynamic kitchen team
as a Sous Chef. Every member of our kitchen team plays an integral part in
delivering the best possible experience for our customers. We pride ourselves
on having created a welcoming and inclusive environment for all, to excel and
develop in their roles.



We also like
to take care of our employees, and their wellbeing; therefore, we offer
competitive benefits including:

-         Treat your friends and family to an
unlimited 50% discount off our food at any of our Bistrots

-         An awesome service charge on top of
your competitive hourly pay rate

-         Sign up to the financial
wellbeing platform Wagestream, which lets you track your earnings, access your wages before
payday, set up savings and provides a financial health score checker

-         Discounted room rates
at our two hotels

-         Discounted selected dishes on shift,
and wines at cost price

-         We take well-being
seriously, so you’ll have access to our 24/7 employee assistance programme

-         Fantastic staff nights
out and on-shift daily and monthly incentives

-           Annual
company rewards – get the chance to win holiday vouchers for you and your loved
ones

-           Take
part in our Future Leaders course, where you can experience bespoke career
development



-           Length
of service awards



What will
the role of Sous Chef involve?



-        
Delivering
dishes cooked and presented to company specification



-        
Managing
orders, stock, invoices and food profit



-        
Developing
your team alongside the Head Chef



-        
Daily
operation of the kitchen



-        
Working
closely with the General Manager to meet the needs of the business



As a Sous Chef you will
need to have:



-        
Minimum
of a year working as a Chef de Partie or Sous Chef



-        
Be
able to read, interpret, demonstrate and execute all basic meat, fish, sauce
and side dishes as provided by the supervisor