|at ( view profile)|
|Location||Honiton, Devon, England|
|Date Posted||March 5, 2020|
|Category|| Sous Chef |
|Job Type|| Full-time |
The Company and the Role:
The Company is possibly the most talked-about group of Hotels to emerge in recent years.
The group and brand offer a touch of superior elegance inside and outside with acres of fabulous grounds, which make it more like a restaurant with rooms and kitchen garden.
This amazing concept has been recognised with many accolades and industry awards.
As Sous Chef you can expect to be valued, developed, nurtured and celebrated.
Teams are built around dedicated, enthusiastic, creative, forward-thinking, open-minded Chefs.
The Company expanded again this year, with more plans for next year, giving you amazing opportunities in a 5-Star level venue, cooking to Rosette quality standards.
The brand ethos is to give you a great place to work that is pioneering and professional.
Utilising sustainable, fresh and award-winning ingredients, technology and craft.
Own transport needed to get to the venue in South Devon, no live-in or public transport links.
Key Features of the Role:
Oversee all sections in an award-winning Rosette level kitchen brigade.
Manage, train and coach any Chefs working with you to maintain high standards.
Sous Chef will run the kitchen and team in the absence of the Head Chef.
Lead by example on food preparation, cooking and delivering award-winning dishes.
Using sustainable locally grown fresh ingredients to create amazing dishes from scratch.
Work full time permanent hours 4 or 5 days a week, both split and straight shifts.
Knowledge and Skills Required:
Accomplished Sous Chef or Senior Sous with experience in a fresh food kitchen, cooking from scratch.
You must be passionate about creating quirky dishes and flavour combinations that work.
Essential that you have managed a team of 3-5 Chefs cooking for 100+ covers per service.
Practical current experience managing a kitchen team backed up by relevant qualifications.
Essential you can work as part of a respectful and communicative team, supporting others.
Previous Rosette or Michelin experience is not essential but would be an advantage.
What’s on Offer?
Amazing full-time permanent Sous Chef opportunity in a creative, fresh 5-Star and Rosette level standard kitchen.
Basic annual salary for Sous Chef is £28K - £31K, judged on interview, trial and experience.
Tronc (service charges) available on top of basic salary estimated about £2,500pa.
Working 48 hours per week, 4 or 5 days a week, mix of shifts, with some weekends off.
Realistic career development and progression if you want it, training and coaching.
Opportunities to work in France, across the South Coast and on round the world charters as part of the groups Fine-Dining experience packages and celebrity and famous Chef mentoring.
Holiday entitlement 20 days plus all bank and public holidays, rising 1 day each year for 5yrs.
Company 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.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Sous Chef or similar level, with 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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