Job Title: Sous Chef - Upmarket Bistro Job Term: Permanent Location: Bath, Somerset Salary: Upto £32,000 Hours: 45 Hours (closed Sunday & Mondays) Live in accommodation: No Job Number:
We are currently seeking an exceptional Sous Chef with a proven track record of success in fine dining establishments with 2 Rosettes or higher to support our clients Head Chef.
The ideal candidate will be a visionary culinary leader with a passion for excellence, a flair for creativity, and a commitment to delivering unparalleled dining experiences using the finest ingredients and techniques.
You will be a team player who has an interest in working with the owners to achieve the goals of the business.
RESPONSIBILITIES
Menu Development and Execution: Collaborate with the Head Chef in developing seasonal menus that reflect the highest standards of culinary innovation and excellence, incorporating fresh, seasonal ingredients and creative flavour combinations.
Kitchen Management: Assist the Head Chef in overseeing all aspects of kitchen operations, including food preparation, cooking, plating, and quality control, to ensure consistency, efficiency, and adherence to established standards and procedures.
Team Leadership and Development: Provide leadership, guidance, and mentorship to junior kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement, and empowering team members to achieve their full potential.
Quality Control and Consistency: Maintain rigorous standards of quality and consistency in all culinary creations, conducting regular tastings and inspections to ensure that every dish meets or exceeds the expectations of our discerning guests and the organization.
Supplier and Inventory Management: Assist in managing relationships with suppliers, artisans, and producers to source the highest quality ingredients while also maintaining cost-effectiveness and sustainability in procurement practices, and oversee inventory management and control procedures.
Health, Safety, and Hygiene: Ensure compliance with all health, safety, and sanitation regulations and best practices, maintaining a clean, organized, and safe working environment at all times, and promoting a culture of safety and accountability among all team members.
Guest Experience and Satisfaction: Work closely with front-of-house staff to ensure exceptional guest experiences, anticipating and exceeding guest expectations, soliciting feedback, and responding promptly and effectively to any concerns or requests.
REQUIRED
Culinary Expertise: Extensive experience and demonstrated proficiency in culinary techniques, flavour profiles, and ingredient pairings, with a passion for creativity, innovation, and excellence in fine dining cuisine.
2 Rosette Experience: Proven track record of success in fine dining establishments with 2 Rosettes or higher, including experience in supporting senior kitchen leadership in delivering exceptional dining experiences and maintaining high standards of quality and service.
Leadership and Management Skills: Strong leadership, communication, and interpersonal skills, with the ability to inspire, motivate, and lead a diverse team of culinary professionals, and create a positive and supportive work environment.
Creativity and Innovation: A creative and visionary professional with a passion for pushing the boundaries and experimenting with new techniques and ingredients, and delivering memorable dining experiences to guests.
Flexibility and Adaptability: Willingness to work evenings, weekends, and holidays as required in the hospitality industry, and the ability to adapt to changing priorities, demands, and guest preferences with grace and professionalism.