Sous Chef, Country Inn, 2 Rosette Menu, Near Leyburn, £30,000
Independent Gastro Pub Group, Live-in Available
Benefits include:
* 2 Rosette menu
* Opportunity to work with some of the region's finest produce
* Great package of £32K salary and £3K tips
* 5 days over 7
* Independent country Inn
* Highly respected head chef, you WILL learn here
* Proven progression
* Pension scheme
* Work in a professional, food-focused environment, no shouty chefs here
* The opportunity to work with the finest produce from the area, all to a very high standard
* Accommodation available
We are looking to recruit an experienced Sous Chef for this award-winning rural Gastro pub, offering rosette standard dining, giving a creative & experienced Sous Chef the opportunity to really put their mark on this stunning venue.
Our clients are a regional Gastro pub & restaurant group, with a big ethos on food quality, sustainability & local produce. With a fantastic support structure in place, this really is the ideal environment for a career-minded chef to flourish.
The position offers a fantastic salary based on a 5-day week over 7, giving the right chef the opportunity to work with the finest local produce. You will have a support structure that means you are never left to struggle with staffing shortages or missing equipment, and you will have the chance to work within a company that is always building on its fantastic reputation for high-quality food and service, which will be a highlight on any CV.
The Ideal Sous Chef will be able to demonstrate:
* Experience working in a fresh food-led kitchen environment, be it restaurant, hotel, or Gastro pub.
* Excellent kitchen management experience, from H&S to HACCP, wastage control, labour costs & menu costing.
* Spot on knowledge of seasonal produce and utilizing ingredients in a creative way for the award-winning menu.
* The skills, knowledge & desire to enthuse junior chefs to push themselves for perfection every day.
If this sounds like the ideal position for you, then please get in touch with a cover letter through the link, or call Eddy Nuttall in the Dish Hospitality office.
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