|at ( view profile)|
|Location||Andover, Hampshire, England|
|Date Posted||March 7, 2020|
|Category|| Sous Chef |
|Job Type|| Full-time |
The Company and the Role:
Refurbished Gastro Pub with rooms situated between Andover and Newbury seeking a passionate Sous Chef on a permanent basis.
The company focuses on quality fresh food menu items, supporting the successful kitchen team in a brand-new state of the art kitchen.
Amazing dining destination Gastro Pub with intimate private dining room, attached to cosy and comfortable 4-Star hotel bedrooms.
Great reputation, serving fresh seasonal British cuisine, locally sourced and organic food.
Sourcing the best fresh ingredients and combining them with minimal fuss and interference, allowing the natural flavours to shine.
This Sous Chef role is fulltime permanent and requires you to have your own transport.
Key Features of the Role:
Sous Chef works in conjunction with FOH staff to ensure a high level of service is received.
Vital part of the brigade system, responsible for a range of sections in the kitchen.
Managing and training kitchen team, ensuring competent, confident and organised to produce food to a fine dining or rosette standard.
Assisting with Head Chef responsibilities such as food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.
Filling in when the Head Chef is off site, being a leader, mentor and respectful communicator.
Working 48 hours per week, 5 days per week, in a mixture of split and straight shifts, early morning starts are at 8:00, kitchen closes at 22:30 and split breaks are 15:00 till 17:30.
Knowledge and Skills Required:
Accomplished Sous Chef will ideally have a fresh food kitchen or fine dining experience, award-winning rosette standard or higher.
Practical experience ideally be supported by some form of catering qualification.
Passion and desire to work with fresh locally sourced quality ingredients.
Emotionally robust, able to continually improve yourself and the business.
Due to the venue location you must have your own reliable transport.
Transferable skills as a Chef de Partie, Senior CDP, or Junior Sous Chef who wants that next step career wise.
What’s on Offer?
Sous Chef basic annual salary ranges from £26,000 to £28,000, dependent on experience and assessment during trial shift.
Tips / Tronc (service charge), roughly an extra £3000 per annum on top of your basic salary.
No ‘Live In’ accommodation available at the venue, not able to cater for relocators or those without their own transport.
You will be working under a very talented Head Chef in a trusted and supportive role.
Industry Training courses.
Progression within the company and brand across other multiple venues ranging in award winning accolades and up the brigade structure.
Discounts across the estate.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced 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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