Job Category: Sous Chef
Job Location: Swanage, Bournemouth
Description: The Company and the Role:
The Company is possibly the most talked-about group of hotels to emerge in recent years.
The Company’s hotels are more like a restaurant with rooms and kitchen garden. The concept was created in 2011 and has been recognised with many accolades and industry awards.
The Company is still expanding with new openings in the pipeline. Their ethos is to give their staff a great place to work that is creative, fun, sustainable, pioneering, professional and just a little bit different, with bags of opportunity.
The Company is currently looking for a dedicated, organised Sous Chef to join their kitchen team, at one of their busiest and exciting award-winning hotel and restaurants in the Dorset area. The position is permanent.
The Company is looking for a passionate and creative Sous Chef who wants to be part of a once in a lifetime opportunity, producing the best simple modern British Classics, with a twist.
Key Features of the Role:
A Sous Chef role at this Company is like no other, you will be working with a menu that is influenced by the kitchen garden and can change on an hourly basis and certainly a daily basis.
Creating new sustainable fresh food dishes which are both challenging but also very rewarding, allowing you to use your creative flair. Working 5 days a week.
As a Sous Chef you will be running the kitchen in the absence of the Head Chef.
Managing all aspects of the kitchen, from overseeing sections to costings, writing the Rota out well in advance, carrying out stock take, maintaining standards, daily health and safety checks.
Managing and training all Chef’s in your team, prepare and cook dishes, bring fresh ideas and also maintain high standards in your role, be keen to help develop dishes and the menus.
Passion and creativity are the key to the Company’s success, they want you to be enthusiastic about their food, their animals, the kitchen garden, foraging, and everything they do.
This Hotel is very unique in how it operates and is passionate in making sure that you will also get to visit local suppliers, taste new ingredients and products, also have weekly kitchen garden tours so you can see what produce will be ready to use, so you can plan ahead.
Knowledge and Skills Required:
An accomplished Head Chef or Sous Chef ideally with experience of working in a fresh food kitchen at a similar rosette or Michelin level or a Senior CDP / Junior Sous looking to move up to the next level.
Your practical experience should ideally be supported by some form of catering qualification.
Above all you must be a real “foodie” able to spread the word to the Company’s customers about the importance of the art of serving good, fresh and local food in an ever-increasing world where convenience is becoming the norm, they need people who have a love and passion for all things food.
A great team player with good organisational skills, the ability to thrive in a very busy hotel and restaurant, where the Company’s reputation for consistently preparing, cooking and presenting fresh food based dishes to the right quality, is second to none.
A passion for producing the perfect dish every time having worked in a busy kitchen, thriving under pressure.
You must have experience and desire to work with fresh, quality food.
An excellent team player and leader who can respectfully communicate to the team, with a track record of working with and developing strong teams.
Good financial understanding and a track record of controlling costs and stocks.
Good knowledge of hygiene and health and safety, desire to aim for high standards.
Possess a lot of stamina and energy to keep up to speed during occasional hectic spells of business, proven to be reliable, hardworking, trustworthy and passionate in your work.
You must have your own transport due to the rural location of the hotel as there is no live in.
What’s on Offer?
A basic salary of £26K – £31K per annum plus Tronc worth around £2500 per annum.
Holiday entitlement for a Sous Chef is 20 days plus all bank and public holidays, rising by 1 day each year for 5 years.
The Company also offers a Pension, Meals on Duty, Uniforms, Long Service Awards, Childcare Vouchers, Cycle to Work Scheme, Perkbox employee discount scheme, Discounts on room rates across the Group’s hotels and Discounted meals and Spa days across the Group’s hotels.
In addition, there will be access opportunities with leading hoteliers, chefs and hospitality entrepreneurs, with a chance to shadow and train with them.
Career development opportunities exist within the Group and they look to grow their people by way of a “Budding Entrepreneurs” Programme, their in-house hospitality training scheme.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced award-winning Sous Chef coming from an award-winning restaurant kitchen background.
For UK based roles, in line with the requirements of the UK Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to making an application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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Employer Reference: 9068/2019/CA7613FC
Job Type: Permanent
Contact Phone Number: 02380 224654
Number of Views: 13
Date Added: 23 October 2019