Sous Chef

Job Type:
Job Sector:
Food, Beverage
South East
£23,000 to £28,000 per annum
Salary Description:
�23k - 28k per year + Tips + Tronc (�3k) + benefits
The rpc Group of Companies
Job Ref:

The Company and the Role:
Superb Sous Chef opportunity in a 2-rosette fine dining Gastro Pub near Newbury, in a permanent and successful premier kitchen team pushing for their 3rd rosette award showcasing the best of British.
Part of a larger Branded Gastro pub group, this particular venue has achieved great success, so far producing, and creating amazing dishes from fresh local and seasonal produce.
The venue has a small number of rooms offering high standard accommodation complimented by culinary excellence produced by the Head Chef, Sous Chef, and kitchen team.
Sous Chef assists the Head Chef in the management and running of the kitchen, ensuring all food is prepared to the highest standard and providing a fine dining experience to guests.
The Company offers support, progression, personal development, and salary review opportunities to talented professionals who are able to prove their worth to the business.
Someone who is emotionally robust, who can take direction and consistently perform to the company's high brand standards as a Chef and leader.

Key Features of the Role:
Sous Chef supports menu development and nutritional values for healthy eating cuisine.
Working roughly 55 - 60 hours per week, 5 days a week, a mix of split and straight shifts including weekends where required.
Supporting recruitment, management, performance and covering Head Chefs absence.
Leading by example and high standards, ensuring training is completed and recorded.
Responsible for the food preparation and presentation menu items and buffets, temperature checks, food ordering and waste management and forecasting food stock levels.
Implementing healthy eating philosophy and a personal service to all guests.
Rota organisation, delegating kitchen responsibilities, Food and Safety hygiene.

Knowledge and Skills Required:
Accomplished Sous Chef or Senior CDP looking for a new and exciting challenge.
Current fresh food and cooking from scratch experience in a fine dining, rosette or Michelin standard kitchen is essential.
Level 2 Food Hygiene Certificate Level 2, plus HACCP and COSHH knowledge.
Self-motivated, able to motivate others, excellent organisational, communication and interpersonal skills.
Attention to detail and high standards, able to support and look after the kitchen in the absence of the Head Chef.
Good Health and Safety legislation understanding, Budget and Stock Control, Nutritional and Allergy knowledge, and food control experience.
Worked in a fresh food kitchen carrying out your own food preparation.
Own car or motorbike is essential as you will not be able to use public transport reliably and there is no live-in accommodation on site.

What's on Offer?
Sous Chef you could be offered a basic salary ranging from �23,000 to �28,000 based on you trial and interview results, as well as your aptitude, attitude, knowledge, and skill base.
Tips and Tronc will be issued, roughly an extra �3000 per annum on top of your basic salary.
Working under an award-wining Head Chef and brigade who have achieve 2 rosettes and are looking to achieve a 3rd.
28 days annual holiday.
Full time hours of 55 - 60 hours per week, 5 days a week including split and straight shifts.
Career development and additional training, support and motivation from the brand is available.
Progression to move up the brigade structure or develop further within the Group brand.
Discounts across the brands various rosette and Michelin awarded Hotels and

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

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