A family-owned small luxury hotel collection in the Cotswolds is seeking an experienced Senior Sous Chef who is passionate about the finest standards required to work in a 2 AA Rosette kitchen.
Benefits Up to £44,000 per year 30 days holiday per year (rising to 35 after 5 years) Live in accommodation at an excellent rate if required Complimentary healthy meals whilst on duty Complimentary celebration birthday lunch Friendly environment, team social events held throughout the year Hundreds of High Street discounts and a cash back card via Hospitality Rewards Estate discounts on dining, stays, wine, spa products and more Opportunity to have £1000 to spend via the employee recognition programme An optional, low-cost healthcare cash plan Sous Chef - Responsibilities Run the kitchen in the absence of the Head Chef and lead with a positive can-do attitude Motivate all members of the kitchen team and facilitate smooth back of house operations, working in collaboration with front of house colleagues to ensure a harmonious department Daily supervision of the junior chefs and kitchen porters with particular attention to the allocation of their duties and specific tasks Demonstrate and maintain high standards of cooking to meet and exceed customer expectations Assist the Head Chef in the control of food costs, ordering and menu planning Ensure receipt of goods and issue of items to main kitchen whilst quality checking Train and develop staff to achieve high standards of quality food production by teaching new skills, emphasising the importance of presentation and trying new dishes Instil into the kitchen a culture of essential hygiene practices connected with the cooking and storage of food; the importance of clean, tidy, hygienic working practices, such as use of knives, chopping boards, table surfaces etc Lead by example in observing the rules concerning personal hygiene and appearance.
Adhere to and ensure adherence to all allergen policies and legal requirements Undertake staff briefings with all team members at the start of their working day and to ensure front of house staff are briefed on allergen and dietary information Ensure all daily record keeping is maintained and communicated to the Head Chef Requirements A minimum of 2 years experience in a fine dining role Own transport due to rural location if not living in Hard working and self-motivated Excellent time management and organisational skills JBRP1_UKTJ