|at ( view profile)|
|Location||Blandford Forum, Dorset, England|
|Date Posted||June 8, 2019|
|Category|| Sous Chef |
|Job Type|| Full-time |
The Company and the Role:
AA Rosette awarded Gastro Pub situated near Blandford Forum seeking a passionate Sous Chef on a permanent basis, focusing on quality fresh food menu items, team management and supporting the Head Chef.
Tucked away in the heart of the beautiful Dorset countryside, this AA Rosette dining destination Gastro Pub with its intimate private dining room, all attached to cosy and comfortable 4-Star hotel bedrooms, with a great reputation for serving fresh seasonal British cuisine with fresh locally sourced and organic food at the heart of what they do.
Someone who prides themselves on using the best fresh ingredients and combining them with minimal fuss and interference, allowing the natural flavours to shine. They are currently looking for a Sous Chef to join the kitchen brigade. This is a fulltime permanent position.
This role would act as the Head Chef’s right-hand person, supporting a range of team management and supervisory functions, administration, reports, stock, but with your main focus still on the standard of food being produced by the brigade.
An ideal position for a Senior CDP looking to take a step up, or a Junior Sous Chef / Sous Chef who wants to work in a vibrant, busy award-winning kitchen, as part of a successful team that will no doubt win more awards in the near future.
Key Features of the Role:
Sous Chef works in conjunction with service staff to ensure a high level of service is received by the guest, maintaining channels of clear communication between all Teams and Departments.
A vital part of the brigade system, the Sous Chef is responsible for supervising all Chef sections of the kitchen when it comes to service time, and who can step in, help and support in every section when needed.
Supervising, mentoring and training Chefs working with you, making sure that they are competent, confident and organised to produce food to a fine dining or rosette standard.
Acting as the support function to the Head Chef with responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards, when standing in for the Head Chef in their absence.
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 experience of working in a fresh food kitchen to a fine dining, award-winning rosette standard or higher.
Your practical Senior Chef experience should ideally be supported by some form of catering qualification.
Passion, experience and a desire to work with fresh and locally sourced quality ingredients, with passion and emotional stability to continually improve yourself and the business.
Due to the venue location you will need to have your own transport as there is no reliable public transport available, unless you are prepared to pay for travel costs out of your own pocket for interviews and work commutes.
Self-motivated, able to motivate others, possess excellent organisational, communication and interpersonal skills, which you can demonstrate in a trial interview, plus attention to detail and high standards, acting as a mentor for others to look up to.
What’s on Offer?
A competitive basic salary ranging from £25,000 to £27,000 per annum, dependent on experience and assessment during trial shift.
Tips will be issued as well as Tronc (service charge), roughly an extra £3000 per annum on top of your basic salary.
No ‘Live In’ accommodation available at the venue presently, not able to cater for relocators or those without their own transport.
You will be working under a very talented Rosette awarded Head Chef in a trusted and supportive role.
Progression within the company and brand across other multiple venues ranging in award winning accolades and up the brigade structure.
Discounts across the estate and Industry Training courses.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Sous Chef.
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.
rpc catering & hospitality recruitment is a leading catering and hospitality recruitment specialist supplying Chefs of all grades and Hospitality General / Deputy / Assistant / Restaurant / Bar Managers / Sommeliers and Mixologists and hotel staff of all levels throughout the UK and Internationally.
We frequently manage confidential appointments on behalf of our clients, some of which are not advertised.
If you are interested in working in the catering and hospitality and hotels sector and seeking to develop your career, please do not hesitate to contact us for a confidential discussion and access to our complete portfolio of current opportunities.
We highly recommend you “Like” or “Follow” our social media pages (Facebook, Twitter, Instagram etc) as we post all our vacancies through notifications and you may find an alternative vacancy that is suitable.