|at ( view profile)|
|Location||Honiton, Devon, England|
|Date Posted||February 10, 2018|
|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 Company’s hotels 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 is still expanding with new openings in the pipeline. Their ethos is to want to give their staff a great place to work that is fun, professional and just a little bit different, with bags of opportunity.
The Company is currently looking for a dedicated, organised Sous Chef to join their kitchen team, at one of the most exciting award-winning hotel and restaurants in South Devon. The position is permanent.
The Company is looking for a passionate and creative Sous Chef who wants to produce the best simple modern British Classics with a twist for the Restaurant only as the property does not cater for Banqueting/Weddings.
Key Features of the Role:
A Sous Chef role at the Company is like no other, you will be working with a menu that is influenced by the kitchen garden and can change on an hourly basis and certainly a daily basis. This will be challenging to create new dishes, but very rewarding allowing you to use your creative flair.
As a Sous Chef you will be running the kitchen in the absence of the Head Chef.
You will also be managing all aspects of the kitchen, from overseeing sections to costings, rotas and stock take; maintaining standards and daily health and safety checks.
You will manage and train all Chef’s working in the team with you, prepare and cook dishes, bring fresh ideas and also maintain high standards in your role and be keen to help develop dishes and the menus.
Passion is the key to the Company’s success, so they want you to be enthusiastic about their food, their animals, the kitchen garden, foraging, and everything they do.
This Hotel is very unique in how it operates and is passionate in making sure that you will also get to visit local suppliers, taste new ingredients and products also have weekly kitchen garden tours so you can see what produce will be ready to use.
Knowledge and Skills:
You should be an accomplished Head Chef or Sous Chef ideally with experience of working in a fresh food kitchen at a similar level or a Senior CDP / Junior Sous Chef looking to move up to the next level.
Your practical experience should ideally be supported by some form of catering qualification.
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.
You will 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 fresh food based dishes to the right quality, is second to none.
You should have a passion for producing the perfect dish every time.
You should have worked in a busy kitchen and thrive under pressure.
You must have experience and desire to work with fresh, quality food.
You should possess ambition to continually drive the business forward.
You will be an excellent team player and leader who can respectfully communicate to the team.
You will have a track record of working with and developing strong teams.
You will have good financial understanding and have a track record of controlling costs and stocks.
You will have good knowledge of hygiene and health and safety.
You should possess a lot of stamina/energy to keep up to speed during occasional hectic spells of business.
You should have a desire to aim for high standards.
You should be reliable, hardworking, trustworthy and passionate in your work.
You must have your own transport due to the rural location of the hotel, if you choose not to live in.
So if you like what you have read, and are ready for a new challenge, then please make an application now.
What’s on Offer?
A basic salary of £26k – 28k per annum plus tronc worth around £2500 per annum. A live in option is available subject to a personal contribution towards the rent.
Working 4 days on 3 days off
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.
Please do not apply for this vacancy unless you are an experienced Chef.
The rpc Group of Companies receives an overwhelming number of CV's /Resumes each day, and each one is reviewed personally by a Consultant. Our pre-selection process is very thorough in order to meet the specific requirements of our clients.
If your details meet the criteria set by our client, then we will contact you regarding the position. If you are not contacted by us, then please assume that your application has not been successful on this occasion. However, we will keep your details on file and should another suitable or matching vacancy become available then we will contact you.
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