Sous Chef

Sous Chef

£38,000 + Benefits

Blackburn

Benefits:

• Annual bonus paid bi-monthly
• Private healthcare coverage
• Exceptional training and development opportunities
• Meals and uniform included
• Outstanding career progression opportunities within a thriving and expanding business
• Support for participation in top industry competitions
• Staff discount of up to 50% on food and beverages
• Staff accommodation available if needed

Join the team as Sous Chef and immerse yourself in a culinary journey at an award-winning hotel and restaurant, nestled in the heart of the stunning Ribble Valley. Be part of a passionate and honest team dedicated to delivering a gastronomic experience, where you'll refine your skills in a fully sustainable and standard-led environment. Elevate your career while enjoying the scenic countryside and creating delicious food.

Sous Chef Ideal Profile:

• Demonstrates advanced skills in various cooking techniques and possesses a deep understanding of high-standard kitchen operations
• Committed to providing an exceptional gastronomic experience, with a keen interest in sustainability and culinary innovation
• Proven ability to lead and inspire junior chefs, fostering a collaborative and supportive team environment
• Ensures every dish meets the highest standards of quality, presentation, and flavour
• Strong ability to manage kitchen operations, ingredients, and tools efficiently, ensuring timely service delivery
• Embrace sustainability goals, contributing to environmentally conscious practices in menu design and kitchen operation

Sous Chef Responsibilities:

• Take full responsibility for managing a specific section of the kitchen, ensuring all dishes are prepared and presented to high standards
• Lead and mentor junior chefs, providing training and guidance to develop their skills and ensure consistent performance
• Conduct regular taste tests and maintain quality control over all dishes served from the section, adhering to the kitchen's gastronomic and sustainability standards
• Collaborate with the Head Chef on menu development, contributing ideas that align with the restaurant's culinary vision and sustainable ethos
• Manage the inventory of food supplies for the designated section, ensuring availability and freshness while minimizing waste
• Maintain cleanliness and order in the kitchen, ensuring adherence to all health and safety regulations

By submitting your CV to Ginger Recruitment Services Ltd (GRSL), you are consenting to GRSL providing you with recruitment services as an agency defined under the Employment Agencies Act 1973 and authorising GRSL to work seek on your behalf. You are consenting to your CV being forwarded to clients via electronic mail. You are also giving your consent to your personal data being included on a computerised database and its use in order to secure employment.

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