Sous Chef
* We require 2 weeks of your annual holiday entitlement be taken between January & February each year due to the needs of the business. Responsibilities: * Assist the Head Chef in overseeing the kitchen and managing daily operations.
* Supervise kitchen staff and ensure smooth and efficient service.
* Support with menu development, food preparation, and presentation.
* Maintain high standards of hygiene and food safety across all kitchen areas.
* Take charge of the kitchen in the absence of the Head Chef.
* Help manage stock levels, ordering, and rotation.
* Train and mentor junior chefs and contribute to a positive team environment.
* Participate in regular briefings and contribute to continuous improvement.
* Ensure all food leaving the kitchen is of consistent quality and presentation. Requirements: * Previous experience as a Sous Chef or strong CDP in a busy, high-quality kitchen.
* Strong technical cooking skills and knowledge of kitchen operations.
* A team player with a collaborative and supportive approach.
* Ability to remain calm under pressure and solve problems on the go.
* Knowledge of food hygiene, health & safety, and stock management.
* Excellent organisational and communication skills.
* Willingness to grow and learn within a dynamic kitchen environment.
* Reliable, professional, and with good attention to detail. Benefits: * Competitive and negotiable salary.
* Accommodation provided for those relocating.
* Opportunity to lead or support in a creative and evolving kitchen.
* Work in a dynamic, passionate, and supportive team.
* Gain valuable experience in a beautiful coastal setting. Contact us today for further information!
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