Sous Chef

Job Type:
Job Sector:
Food, Beverage
South East
£26,000 to £28,000 per annum
Salary Description:
�26k - 28k per year + Tronc + tips + benefits
The rpc Group of Companies
Job Ref:

The Company and the Role:
Recently refurbished Gastro Pub with rooms situated near Andover seeking a passionate Sous Chef on a permanent basis, focusing on quality fresh food menu items, supporting the successful kitchen team and a brand new state of the art kitchen.
Tucked away in the Hampshire Countryside, this amazing dining destination Gastro Pub with its intimate private dining room, all attached to cosy and comfortable 4-Star hotel 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 Chef de Partie to join the kitchen brigade. This is a fulltime permanent position.
This role would be ideal for an existing Chef de Partie, a Senior CDP, or even a Junior Sous Chef who would like the experience to work in a vibrant, busy award-winning kitchen, as part of the 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 a range of sections in the kitchen when it comes to service time, but also needs a broad knowledge of every section.
Managing and training any Chefs working with you, making sure that they are competent, confident and organised to produce food to a fine dining or rosette standard.
Assisting The Head Chef with responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards, as well as filling in when the Head Chef is off site.
Working 48 hours per week, 5 days per week, in a mixture of split and straight shifts, early morning starts are at 8:00, kitchen closes at 22:30 and split breaks are 15:00 till 17:30.

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 Sous 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.

What's on Offer?
A competitive basic salary ranging from �26,000 to �28,000 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 relocators or those without their own transport.
You will be working under a very talented Head Chef in a trusted and supportive role.
Industry Training courses.

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

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