Applicants for this role must have experience in larder skills (butchery and fish), a good knowledge of pastry and baking skills, experience in menu development, modern plating and presentation techniques, training/teaching skills, a good knowledge of HACCP and food hygiene and hands on experience in relation to menu costing and budgeting.
The job holder will be joining a small team where good communication and teamwork are essential.
Applicants should be eager to use their experience of leading a kitchen team and taking responsibility for the delivery of well presented, high quality food.
Ability to communicate clearly with both kitchen and front of house colleagues is essential .
Applicants must have 3 years experience in a busy kitchen environment and have prior hands-on experience in a Sous Chef role.
This is a full-time position and shifts will be rostered 5/7 to include daytime, evening and weekend hours.
If successful at interview stage, applicants will be required to support their application with trustworthy referees who can validate their reliability, honesty, and work related skills.
Successful applicants must be available to attend an in-person interview.
A competitive salary package will be offered to the successful candidate.
Skills: Experience in a busy restaurant or hotel kitchen Relevant industry qualifications Ability to lead a kitchen team Benefits: Competitive salary package On-site parking Flexible roster Career progression opportunity