This Grade II listed luxury Country House Hotel has a vacancy for an ambitious and motivated Junior Sous Chef to join the brigade.
The ideal candidate will have experience in a Hotel, with a high volume wedding, conference and banqueting operation, which runs alongside a busy Restaurant, Lounge & afternoon tea service. Rosette experience is also preferred.We are entering a very exciting time within the hotel as we are in the process of redefining our Food & Beverage Operation, which we require your help with. We are in the process of focusing on the market segments within our business and tailoring our menus to their requirements whilst upholding rosette standards and the highest quality of food and service.
In addition to culinary skills the successful candidate requires a strong overall understanding of kitchen Management. You will be required to contribute to menus and analyse their costing, be focused on sourcing products from the local area, manage ordering and stock control; and have a full understanding of HACCP, COSHH and Health and Safety.
We take pride in the young team that we have cultivated and training plays a pivotal role within our kitchen. Being part of a team both within the kitchen and within the hotel as a whole is a very important dynamic to our business.
The successful candidate will be highly motivated and have the desire to produce top quality food, using fresh local produce. A team player who has the ability to deputise in the Head Chef’s absence, preferably with a minimum of 2 year’s experience in a similar role. Salary will be dependent on experience; in addition to this we are able to offer a number of employee benefits; plus training in the form of NVQs and opportunity to achieve your advanced food hygiene course.
HOURS 45 PER WEEK 5 DAYS OUT OF 7
SALARY – Competitive.