Sous Chef

at The rpc Group of Companies (view profile)
Location Aldermaston, Berkshire, England
Date Posted February 1, 2020
Category Sous Chef
Job Type Full-time
Area England
County Berkshire


The Company and the Role:
The Company is setting a new benchmark by combining local produce and table service.
Seeking a permanent Sous Chef. No late nights or split shifts. just outside Aldermaston.
Restaurant offers table service and a full fresh food seasonal breakfast and lunch menu.
All dishes prepared and cooked onsite daily, with cream teas proving to be very popular.
Using fresh meat, fish and seasonal produce, from local producers and suppliers, as well as menu items grown on site.
Responsible for supporting the Head Chef in the production of menu items as directed.
Responsible strict adherence of all “Safer Food Better Systems” and procedures.
Maintaining quality and consistency of all food produced in line with specification and recipes, clear labelling and production procedures.

Key Features of the Role:
As a Sous Chef you are working alongside the Head Chef as the 2nd in charge.
Responsible for the food quality and standard of all menu items cooked.
Cover numbers reaching 1000 on busy days, and around 500 on a weekday.
Assisting with team management of 9/10 staff as well as additional Kitchen Porters.
Assisting the Head Chef with the planning of daily specials around current price points.
Assessing price points, margins, GP and coming up with creative culinary ideas.
You will be required to work up to 45 hours per week, 5 days a week.

Knowledge and Skills Required:
To be successful you will need to be an accomplished Sous Chef.
Must have proven experience in fresh food cooking, volume cooking (500-1000 covers in a day) and high standard kitchen service.
Ideally worked in a busy Gastro Pub or Hotel kitchen as a Sous Chef or Senior CDP.
Essential you have supervised or managed a kitchen team or group of Chefs 9-12.
Essential you can write up staffing ‘Daily Shift Plans’, complete them 4 weeks in advance, and ensure that these are maintained and worked.
Essential you can monitor, train and development your team, must be a professional communicator.
Leading by example and hands-on in the kitchen, preparing and cooking fresh food from scratch is essential.
High standards of food service, cooking, health and hygiene are extremely important.
Relevant certifications as both a practical and theoretical experience is essential.
All transferable skills must come from a catering and hospitality or foodservice venue.

What’s on Offer?
This amazing Sous Chef opportunity offers a basic annual salary ranging from £25K to £28K depending upon experience and interview trial assessment.
Tips available on top of the basic, which works out at roughly £100 - £200 per month.
No split shifts, no late nights, every other weekend off, working 45 hours per week, 5 days per week from 7am.
Fresh food cooking, using local seasonal ingredients, opportunities to create menu items.
Generous staff discount, uniform provided, free parking.
On-going Chef career training opportunities to develop new skills and techniques.
20 Days holiday, Birthday off and public bank holidays.

Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Sous Chef and you must have 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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