Senior Sous Chef

at The rpc Group of Companies (view profile)
Location Bristol, Somerset, England
Date Posted December 1, 2019
Category Senior Sous
Job Type Full-time
Area England
County Somerset


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 all having a touch of superior elegance inside and outside have fabulous grounds 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 has planned expansion and needs to recruit accomplished Senior Sous Chefs who will then be able to make that step up to Head Chef as the new venues open, either at their current venue or at new venues. There has been 1 new opening this year and 2 more planned.
Their ethos is to give their staff a great place to work that is fun, professional and just a little bit different, with bags of opportunity to develop, expand knowledge and techniques under the guidance of award-winning Chefs, to ensure long term career interest.
Bringing the best out of their Chefs with constant learning provided and freedom to experiment with new flavours, by sourcing fresh ingredients every day from their own gardens and greenhouses, to create new menus and keep the passion to deliver amazing dishes every day. It can be challenging at times but very rewarding.
The Company is currently looking for a dedicated, organised Senior Sous Chef to join their kitchen team at one of the most exciting award-winning Hotel restaurants in North Somerset. The position is permanent. You must have your own transport, as no public transport links or live-in accommodation.

Key Features of the Role:
Senior Sous Chef focus will oversee the kitchen in the absence of the Head Chef.
Managing, training and coaching Chefs of all levels working with you, making sure that they are competent, confident and organised, to produce food to a rosette standard.
Work enthusiastically as a member of a busy kitchen team working in conjunction with service staff to ensure a high level of service is received by the guest.
Assist the Head Chef and kitchen team on food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.
Undertake training and development to improve your technical skills, knowledge and experience, which can be used to help others as a mentor.
Work with an array of superb fresh produce and fresh meats much of which is grown and reared in the grounds of the hotel, as well as liaising with any suppliers.
Carrying out kitchen reports, margin analysis, and GP results with the Head Chef.

Knowledge and Skills Required:
Be an accomplished Senior Sous Chef with experience of working in a fresh food kitchen at a similar level with the focus on the operations, logistics and overall management of the kitchen and team in the absence of the Head Chef.
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.
Possess passion to continually push yourself to move up to the next career level, as you will be considered as the brands next Head Chef in waiting.
Your practical experience should ideally be supported by some form of catering qualification.
Be a great team player with good organisational skills with the ability to thrive in a very busy hotel and restaurant, where the Company’s reputation for consistently preparing, cooking and presenting dishes to the right quality, is second to none.
Experience working with MS Office and kitchen reports, able to analyse, understand and explain figures and data to others, notice trends positive and negative.
Experience liaising with other departments and stakeholders both internal and external in a professional manner.
Have a passion for producing the perfect dish every time, a desire to aim for high standards.
A driving licence is essential to get to interview and work every day, as there are no reliable public transport links or live-in accommodation.

What’s on Offer?
If you're somebody who has a passion for food, studies and experiments with what makes up great dishes and flavours, and you have a hunger to try new things, and take yourself and you’re teams cooking to new levels then this could be the ideal Senior Sous Chef role for you.
Successful Senior Sous Chef could be offered a basic salary of £28K – £31K per annum depending upon your experience and skill set, plus Tronc worth around £2500 per annum.
The next step up in an award-winning brand and brigade to a Head Chef position is available, once you have showed you are capable and have taken on the brand ethos, and vision for fresh creative food, served to award winning rosette or higher standard.
Working 4 or 5 days per week.
Holiday entitlement 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.
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 Sous Chef or Senior Sous Chef with your own transport.
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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