Sous Chef.

  • Evesham, Worcestershire
  • £28000 - £33000.00 per annum

Sous Chef

  • Evesham, Worcestershire
  • £28000 - £33000.00 per annum
  • Posted November 22, 2022

Sous Chef /Assistant Kitchen Manager – A beautiful Grade 1 listed venue in the Heart of the Cotswolds
Salary – £28- 33k per annum based on experience, plus bonus
Additional Tips estimate £4k, Staff discount
Hours circa 40- 48 – 4/5 days over 7 – mix of splits/straights , live in available.
If you want to work for a company that pays well and understands about work/life balance and gets flexibility, then this could be for you.
Would suit existing Sous Chef/ambitious CDP.
National trust owned country pub and wedding venue on the outskirts of the Cotswolds in Bretforton village. This vibrant, food led, tourist hotspot is popular with customers from far and wide and has won a number of national awards in the recent past. Nigel Smith, tenant here for the past 20 years continues to drive forward towards local sustainable product and service excellence. The menu centres around locally sourced traditional English Fayre.
You will be:

  • Uncompromising about quality
  • Passionate about local supply
  • Exceptionally well organised
  • Able to plan for and deliver on periods of high demand
  • A great team player, able to step up to leadership
  • Experienced in fresh food production
  • Part of a great team, dedicated to service and product excellence.
  • Open minded and assertive

The role will include:

  • Cover for Head Chef on days off
  • Day to day food service of significant quality
  • Support in menu creation and planning including regular specials menus
  • Assistance in staff management, training and motivation
  • Helping in control of costs and budgets and GP margins in the kitchen
  • Support in negotiation with suppliers
  • Kitchen Hygiene- ensuring 4+ star rating is maintained
  • Systems compliance and management
  • Production scheduling implementation on instruction of Head Chef

    To support the Head Chef by delivering the required standards of food. Creating a vibrant atmosphere through seamless service and attention to detail, bringing energy, creativity and innovative thinking to the running and development of the business.
    Duties

  • Agree and coordinate daily tasks with the Head Chef
  • Ensure all food production, preparation and the presentation of food are of the highest quality at all times.
  • Assist Head Chef in the development of new dishes and menus
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure good stock and waste control is practised to maintain profit margins
  • Responsible for the quality control of stock and prepared foods
  • Full awareness of all menu items, their recipes methods of production and presentation standards
  • Execute cooking to the expected high standard, quickly and efficiently.
  • Operate and maintain all equipment and reporting of any malfunctioning.
  • Responsible for hygiene, safety and correct use of equipment and tools.
  • Ensure all kitchen staff are trained in best cleanliness and sanitation practices
  • Maintain a positive and proactive attitude at all times and seek improvement to advance your skill set and performance.
  • Assume the role of Head Chef in his or her absence

The Recruitment Co. is an equal opportunities employer and we’re committed to diversity and inclusion in the workplace.

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