Job Details
The Company and the Role:
Excellent Sous Chef opportunity in a seasonal coastline restaurant near Southampton producing a core range of branded menu items and dishes from various worldly influences, this is a permanent role.
Their successful menu comprises a relaxed and informal blend of Mediterranean, sub-continental, Asian and tropical dishes, with great seafood classics, tried and tested favourites.
The Company is a successful brand of well-known and established independent restaurants.
Due to the location of this restaurant the Company does need you to have reliable transport to get to work.
The Company and Executive Chef always look to help develop the careers of any their Chefs, either bringing them up through the Brigade or giving them experience in various venues.
This particular venue has changing footfall and traffic based on the time of year, as its seasonal peak starts about April and continues until September.
Key Features of the Role:
Sous Chef is 2nd in charge or leading the brigade when the Head Chef is absent.
Helping, motivating and assisting a team of 4 Chefs covering breakfast, lunch and dinner service.
Sous Chef prepares and cooks a wide variety of branded menu items to the high standards set by the Executive and Head Chef, working multiple stations in the kitchen.
Using the majority of local fresh and sustainable produce, ensuring customer`s expectations are met and exceeded every time they visit.
Overtime and additional hours are available during peak season and the venue offers breakfast, lunch and dinner service, fine dining and private events.
Knowledge and Skills Required:
Prior experience as a Sous Chef or Senior CDP where food preparation and working in a fresh food kitchen was part of your everyday Chef duties is essential.
Experience preparing and cooking various branded dishes and menu items is essential.
Practical experience should ideally be supported by some form of catering qualification.
Passion for producing the perfect dish every time, having a desire to aim for high standards.
Emotionally robust, someone who can thrive under pressure in a busy kitchen environment.
Excellent team player who can respectfully communicate and mentor the team.
Own transport to get to interview and every day for work is a must.
Public transport is not available early morning or late evening, or on a regular basis, however locally based Chefs will be considered.
What`s on Offer?
The Sous Chef opportunity pays £24,000 basic annual salary.
Additional stock take bonus and tips are available on top of the basic salary.
Contracted 45 to 50 hours per week, (off-peak season the season is closed all-day Monday, Tuesday and Sunday evening). (Peak season the venue is open 7 days per week).
Early start for breakfast shift is 8am and lunch time shift runs up to 4pm, with the restaurant closing service around 10pm depending on time of year.
Chef career development, additional training and qualifications if you want it.
Free parking.
Pro rata 20 days` holidays plus bank and public holidays or if required to work a day off in lieu. Staff Discount Card, free uniforms, meals on duty.
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.
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