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Sous Chef

£42,000 per annum, (£42,000 + £2,000 per annum guaranteed service charge payment paid quarterly)

The Benefits
An additional end of financial year service charge bonus also paid
4 weeks holiday rising to 5 weeks with service
8 Bank holidays
Free car parking
Employee uniform
In addition you will benefit from a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our Spas
Discount on retail products in our Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

The Place
The Client, the most recent addition to their growing list of Hotels and already the Hotel has gained AA 5 Star status.
5 Stars, 56 bedrooms spread across the Hotel and adjoining Cloisters and Coach House and set in 50 acres of stunning gardens. For dining with 3 Rosettes, as well as the 2 Rosette Estate Grill. A beautiful 14th century Tithe Barn is available for functions together with the Orangery, the Conservatory and a range of other meeting and private dining rooms.
Our latest development is the creation of our facilities.
Supporting our experienced Head Chef of our Estate Grill you will have shared responsibility for the team of Chefs (10 Chefs) delivering 2 Rosette standard food for the 45 cover restaurant, afternoon tea, cocktail bar light bites. Your involvement will be important in creating a restaurant menu, afternoon tea menu to inspire local patrons and hotel residents to ensure the future success of the Estate Grill.
You will have the added support of our Pastry Chef and the Pastry team who operate a separate pastry kitchen producing dishes for all restaurants, afternoon tea and banqueting areas.

The Role
Recruitment, training and coaching team of 10 Chefs.
The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the lunch and dinner menus for the Estate Grill.
Development of menu ideas to progress the food offering to achieve a minimum 2 Rosette Standard across all dishes along with the Head Chef.
Ensure compliance with HACCP and food hygiene, health and safety legislation.
Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing
Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.

Requirements
This role would suit a passionate Chef who is already a Sous Chef or Jnr Sous Chef within a 2 Rosette Hotel Restaurant.
Experience and passion for food and creating 2 Rosette standard dishes from fresh ingredients
Ability to work flexible shifts
Experience within a quality hotel kitchen environment
Team player with an ability and desire to contribute and support team members to develop and achieve
Excellent eye for detail and able to deliver consistent standards

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Benefits: Included in job spec