Senior Sous Chef

Job Type:
Permanent
Job Sector:
Catering, Hospitality
Region:
South East
Location:
Botley
Salary:
£24,000 to £28,000 per annum
Salary Description:
�24k - 28k per year + basic + tips + benefits
Posted:
30/08/2018
Recruiter:
The rpc Group of Companies
Job Ref:
8320/2018/CA6868FC

The Company and the Role:
This classic but contemporary fresh food venue near Botley is looking for a Senior Sous Chef on a permanent basis, who can work with local produce, manage a team, and be the kitchen figure head.
The Company is more than just a pub, it is where classic meets contemporary, offering classic homemade British influenced menu items, with products from award winning local suppliers, all prepared and cooked from scratch.
As well as offering a special dining experience for up to 150 guests, the Company offers the best grill and homemade dishes around the Botley area, along with ultimate roast dinners and freshly made afternoon teas.
The Company has an excellent 4.5 Star rating on Trip Advisor and is rated in the top 50 restaurants in the Southampton area, and has been graded as excellent value for money.

Key Features of the Role:
As Senior Sous Chef you will be expected to run the day today requirements of the kitchen team, manage the current team of 8 staff, organise rotas, hiring, training, coaching and development, as well as disciplinary duties.
As Senior Sous Chef you will need to have the basic skills and knowledge required for this role, working in a similar fresh food kitchen, where all food is prepared on site and all meals are cooked from scratch.
This role requires an emotionally robust person as the workload can be high with private functions or generally busy services, as the restaurant is serving roughly 1000 covers per week, the majority on Friday's and the weekend, on the busiest days about 250 covers per day.
The current working hours are a minimum of 48 hours per week, starting from 10:00 Monday to Saturday (9:00 on Sunday), with split shift breaks running between 15:00 - 18:00, and service closing at 21:30 Monday to Saturday (19:00 on a Sunday).
Managing kitchen staffing levels, on the busiest days you would manage 4-6 Chefs and 2 KP's, on not so busy days this would be up to 4 Chefs and 1 or 2 KP's.
You would be responsible for their training, health and safety, career development, engagement, organising rotas and acting as a role model etc.

Knowledge and Skills:
You must be an accomplished Sous Chef with experience in a fresh food venue, organising all food prep and cooking from scratch. (No frozen or pre-packed menu items are used whatsoever).
You must have experience managing a kitchen team of Chefs and KP's.
You must have experience managing supplier relationships and stock ordering of fresh food produce.
You must have experience working on all kitchen stations and be physically, mentally and emotionally robust to work in what can be an extremely demanding kitchen environment producing up to 250 covers during peak service.
You must be able to communicate effectively and professionally to everyone in the team and lead by example.
You must be able to continually produce the ultimate roast dinners on Sunday's and the best meals in and around the Botley area.
You must have experience creating meals that make guests feel they are having a special dining experience, either as diners or attending special events and occasions.
You and your kitchen team must be able to produce the same 'best dish' for a table of 2 to large group bookings and private events.

What's on Offer?
The role offers a basic salary ranging from �24,000 up to �28,000 per annum depending upon your experience.
Tips available on top, (amounts will be discussed at interview).
The opportunity to become Head C

Contact Details:
The rpc Group of Companies
Tel: 023 8022 4654
Fax: 023 8022 0808
Contact: Frank Canonico
Email:

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