Sous Chef

Job Type:
Permanent
Job Sector:
Food, Beverage
Region:
South East
Location:
Midhurst
Salary:
£25,000 to £27,000 per annum
Salary Description:
�25k - 27k per year + basisc + tronc + tips + benefits
Posted:
06/06/2019
Recruiter:
The rpc Group of Companies
Job Ref:
8898/2019/CA7445FC

The Company and the Role:
Award-winning Gastro Pub situated between Midhurst and Pulborough are seeking a passionate Sous Chef on a permanent basis, focusing on quality fresh food menu items, team management, and supporting the Head Chef.
A truly stunning venue overlooking the beautiful South Downs. A fine dining destination pub and intimate private dining room, all attached to cosy and comfortable bedrooms, with a great reputation for serving fresh seasonal British cuisine with fresh locally sourced and organic food at the heart of what they do.
Someone who prides themselves on using the best fresh ingredients and combining them with minimal fuss and interference, allowing the natural flavours to shine. They are currently looking for a Sous Chef to join the kitchen brigade. This is a fulltime permanent position.
This role would act as the Head Chefs right hand, supporting a range of team management and supervisory functions, administration, reports, stock, but with your main focus still on the standard of food being produced by the brigade.
An ideal position for a Senior CDP looking to take a step up, or a Sous Chef who wants to work in a vibrant, busy award-winning kitchen, as part of a successful team that will no doubt win more awards in the near future.

Key Features of the Role:
Sous Chef works in conjunction with service staff to ensure a high level of service is received by the guest, maintaining channels of clear communication between all Teams and Departments.
A vital part of the brigade system, the Sous Chef is responsible for supervising all Chef section of the kitchen when it comes to service time, and who can step in, help and support every section when needed.
Supervising, mentoring and training Chefs working with you, making sure that they are competent, confident and organised to produce food to a fine dining or rosette standard.
Acting as the support function to the The Head Chef with responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards, standing in for the Head Chef in their absence.
Working 50-55 hours per week, 5 days per week, in a mixture of split and straight shifts.

Knowledge and Skills Required:
Accomplished Sous Chef will ideally have experience of working in a fresh food kitchen to a fine dining, award-winning rosette standard or higher.
Your practical Senior Chef experience should ideally be supported by some form of catering qualification.
Passion, experience and a desire to work with fresh and locally sourced quality ingredients, with passion and emotional stability to continually improve yourself and the business.
Due to the venue location you will need to have your own transport as there is no reliable public transport available, unless you are prepared to pay for travel costs out of your own pocket for interviews and work commutes.
Self-motivated, able to motivate others, possess excellent organisational, communication and interpersonal skills, which you can demonstrate in a trial interview, plus attention to detail and high standards, acting as a mentor to others to look up to.

What's on Offer?
A competitive basic salary ranging from �25,000 to �27,000 per annum, dependent on experience and assessment during trial shift.
Tips will be issued as well as Tronc (service charge), roughly an extra �3000 per annum on top of your basic salary.
No 'Live In' accommodation available at the venue, not able to cater for relocator

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

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