Adkins & Cheurfi are proud to be recruiting for a Sous Chef to join our esteemed client in the historic town of Bishop Auckland.
As Sous Chef, you will collaborate closely with the Head Chef and oversee the creation of a diverse selection of high-quality dishes, spanning breakfast, daytime dining, evening restaurant service, and event catering. Your creativity will thrive as you craft menus using fresh, locally sourced ingredients.
We are looking for a skilled, organised, and team-oriented Sous Chef to join the culinary team. Your passion for exceptional cuisine and memorable dining experiences will inspire your colleagues and impress the guests. Working alongside the Head Chef, you will contribute to high-quality food preparation, innovation, and creativity while fostering a safe, professional, and welcoming kitchen environment.
What's on Offer?
1. Up to £35k
2. Additional tips and bonus
3. Employee discounts
4. Monday to Friday
5. Weekend availability
6. Health & wellbeing programme
7. Life insurance
8. On-site parking
9. Sick pay
Key Responsibilities:
1. Lead and manage kitchen operations, ensuring excellence in food quality, attention to detail, and presentation standards.
2. Maintain a polished, professional appearance and demonstrate composure under pressure.
3. Oversee ordering, preparation, cooking, and serving processes, ensuring high standards of cleanliness and hygiene.
4. Develop and manage budgets, optimizing profit through effective menu planning, cost control, and minimizing waste.
5. Create seasonal and special menus tailored to the venue's audience, ensuring allergen management and presentation standards.
6. Monitor food stock levels, ensuring efficient ordering and accurate record-keeping via the F&B sales system.
7. Ensure proper food rotation to maintain quality and freshness.
Requirements:
1. Minimum of three years of experience in a similar position.
2. Food Safety Level 2 certification.
3. Strong communication skills; articulate and approachable.
4. Proven ability to multitask effectively under pressure.
5. Sound knowledge of stock management and cost control.
6. Organizational skills with the ability to delegate and oversee tasks.
7. Professional demeanour and pride in team achievements.
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