Sous Chef

Sous Chef, High Volume, NNk

Working within an extremely busy environment with approx. 1000 covers daily, the kitchen caters for a high quality staff restaurant, grab & go and all day grazing as well as high profile hospitality. The main restaurant offers a breakfast, lunch and supper service.

As the Sous Chef, you will be
Working as part of a large team of 18
helping to manage the running of the kitchen in the Head Chef's absence
ensuring high standards are maintained - all food is freshly prepared and seasonal so exceptional culinary skills are essential, as is an eye for detail and presentation
loading recipes on to the online system as well as placing orders/stock checking
heavily involved in the admin/paperwork ensuring record keeping and due diligence is up to date

Working hours are 5/7, approx. 45 hours per week. There is a reduced service over the weekends.
Due to location, it is preferable to have own mode of transport as there is extremely limited public transport to the site.

To be considered as a candidate, you will be
a strong Sous Chef level with a proven career background
experienced within hotels or premium restaurant catering
financially aware in terms of budget and costings
strong in admin and paperwork
attentive to detail with an excellent eye for presentation
a strong mentor with the ability to lead and train others encouraging creativity
passionate about food and ingredients as well as up to date with trends and concepts
flexible and willing with a positive, can do attitude
energetic and enthusiastic with a genuine passion for the industry

With plans for expansion over the next coming year, there is great opportunities for career progression.

Interested? Then apply immediately

INDLP