Great opportunity for a permanent Sous Chef in a 4 Star Hotel in historic Salisbury within easy commute of the train station, working in an AA Rosette award winning brigade restaurant and kitchen.
This amazing and elegant hotel venue dates back over 200 years, keeping the historic look and merging this with newer modern extensions, to create a fusion for their guests.
The hotel can accommodate not only their normal hotel capacity on guests, but also private functions, with the total number of potential dinning guests at 200.
The hotel is also a very popular choice for festival weekend users and those exploring Stonehenge, as well as other historic and natural beauty spots.
The kitchen brigade want a Sous Chef who can produce a great meal every time to a AA Rosette standard, irrespective of it being for a table of 2 or a group of guests attending a large function, every meal needs to impress and wow guests.
Key Features of the Role:
As Sous Chef you will be supporting the Head Chef and Kitchen Team in producing award winning food to discerning clientele, with a key focuses on Hazard Analysis and Critical Control Points (HACCP), cleanliness, hygiene and food safety, as well as helping attain budgeted food gross profit.
You will be drawing on your vast Rosette culinary skills and Chef experience, as well as using your background to successfully prepare, cook, and present various food items from scratch.
The kitchen’s main specialisms are seafood and steaks, however you will be asked to carry out roles and duties at different stations as and where required.
As a Sous Chef you need to lead by example, promoting a solid culinary background, and helping others to understand and attain similar levels, through hospitality training and development.
Working in a professional brigade kitchen you are expected to be genuinely interested in food, as well as looking at the creative aspect of presentation, flavour matching, seasonality and technical ability.
Knowledge and Skills:
As the Sous Chef you will need both knowledge and experience having worked in a Rosette awarded kitchen in your current roles.
You will need to have worked across all chef stations in the kitchen and you must have experience preparing, cooking and presenting seafood and steaks.
You must have a solid culinary background likely gained in the Hotel / Restaurant sector.
Ideally a recognisable hospitality qualification would be great.
You must have worked in a similar brigade level of responsibility cooking for guests and functions of up to 200 guests.
We want someone who will get stuck in and do all the jobs themselves to show others how it is done, not some who doesn’t want to get their hands dirty and just leave it to others.
You must have worked in a kitchen brigade where you have shown genuine passion and interest when it comes to preparing great food and the ambition to achieve bigger and better.
You must be emotionally robust to handle a busy and pressured environment where the rewards are personal satisfaction and pride, as well as dealing with guest feedback and reviews.
You must have supervised or managed a kitchen brigade in the absence of a Head Chef, having dealt with HACCP, standards, cleanliness, hygiene and food safety, as well as training and development of your own career and others in your team.
Excellent communication skills and professionalism are key basic requirements.
What’s on Offer?
A basic salary package ranging from £24,000 to £28,000, which will be assessed at interview trial.
Working up to 43 hours 5 days per week across straight and split shifts.
Potential for tips will be discussed at interview.
No live-in option available, however there is free parking and the hotel is within walking distance of the train station.
Full time permanent position working in an award-winning AA Rosette brigade kitchen and restaurant.
Career progression within the group and their multiple hotel and restaurant sites across the south coast.
20 days’ holiday + bank holidays.
Reduced group hotel tariffs.
Group staff discount card for food and drink across the entire range of venues.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Sous Chef with your own transport or living within a commutable distance to Salisbury station.
For UK based roles, in line with the requirements of the 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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