Sous Chef

Job Type:
Job Sector:
Catering, Hospitality
South East
£22,000 to £25,000 per annum
Salary Description:
�22k - 25k per year + tips + benefits
The rpc Group of Companies
Job Ref:

The Company and the Role:
The Company is setting a new benchmark by combining local produce and a table service restaurant, with no late nights or split shifts.
Currently seeking a permanent Sous Chef for their restaurant just outside Aldermaston, someone with a passion for good food that is ready to continue developing their career.
The restaurant is table service with a full menu served from breakfast till lunch, with cream teas proving to be very popular throughout the day. All food is cooked fresh to order and the emphasis being on good quirky presentation using seasonal ingredients.
All meals are prepared daily in their kitchens using fresh meat, fish and seasonal produce. These are sourced from their own farm shop on site but also use where possible, local producers and suppliers.
You will be responsible for working within the Kitchen team and supporting both the Head Chef in the production of food as directed, through the daily shift plan and under the guidance of the senior Kitchen personnel.
You will be responsible for your safety and of those around you and the strict adherence of all Safer Food Better Systems and procedures.
You must maintain quality and consistency of all food produced in line with specification and recipes and stick to clear labelling and production procedures.

Key Features of the Role:
As a Sous Chef you are working alongside the Head Chef as the 2nd in charge.
Responsible for the food quality and standard of all menu items which go out to customers, with cover numbers reaching 1000 on a busy Saturday and Sunday, and around 500 on a weekday.
It is very important that you can assist with the management of a team of 9/10 kitchen staff as well as additional Kitchen Porters.
Assisting the Head Chef with the planning of daily specials around current price points, assessing price points, margins, GP on all menu items, coming up with creative ideas, options and suggestions.
You will be required to work up to 45 hours per week, 5 days a week.

Knowledge and Skills Required:
To be successful in this role you will need to be an accomplished Senior Chef de Partie or Sous Chef with a background or experience in fresh food cooking, volume cooking (500-1000 covers in a day) and high standard kitchen service.
Currently or previously worked in a busy Gastro Pub or Hotel kitchen as a Sous Chef or Senior CDP.
It is essential that you have managed a fresh food kitchen team or group of Chefs in some capacity and are confident to manage 9/12.
Assisted with writing up staffing 'Daily Shift Plans', which need to be completed 4 weeks in advance, ensuring that these are maintained and worked.
Assisted with monitoring, training, development and able to communicate with all members of the restaurant / kitchen team.
Leading by example and being hands-on are key requirements in this role for you to succeed.
High standards of food service, cooking, health and hygiene are extremely important and relevant certifications as both a practical and theoretical experience is essential.
All transferable skills must come from a catering and hospitality or foodservice venue.

What's on Offer?
This amazing Sous Chef opportunity offers a basic annual salary ranging from �22K to �25K depending upon experience and trial shift results.
Tips are also available on top of the basic which work out at roughly �100 - �200 per month and are paid through payroll every m

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

You may return to your current search results by clicking here.


This website uses cookies. Read our cookie policy for more information. By continuing to browse this site you are agreeing to our use of cookies.

Latest Job Listings