The Rutland Nursery is a family-run business, with both a nursery and restaurant situated on the south shore of beautiful Rutland Water. The Nursery has been in existence for over thirty years, growing and nurturing plants for the gardens of Rutland and beyond and expanding in the hospitality sector. We're looking to welcome an experienced Sous Chef to work in our kitchen team: MAIN RESPONSIBILITIES Leading the kitchen team to prepare food for service to expected standards with an attention to detail, in a highly pressurised and customer-led environment. Develop and deliver new menu design and costings alongside the Head Chef in line with the company’s budget. Deliver daily, weekly and seasonal specials that have been fully designed and costed, alongside the Head Chef. Delivering nothing less than an impeccable 5-star food hygiene rating by keeping the kitchen areas clean, tidy and in good working order. Support the kitchen staff, leading by example, to complete the appropriate daily paperwork in accordance with Food Hygiene and Safety. Taking accountability for all allergen information on a daily basis, ensuring that it is 100% accurate before the restaurant opens and notifying any discrepancies to the wider team immediately. Support the kitchen staff, leading by example, to ensure that regular orders are placed with suppliers. Also ensuring that deliveries, wastage and stock rotation is 100% accurate to achieve a cost effective and reduced waste kitchen operation, all to be in line with the company’s budget. Be a strong team leader with an ability to work on your own initiative and leading by example, especially during peak times and with the running of service. Support, develop and progress other, more junior, members of the team across all areas of the kitchen operation. To act as an ambassador for the organisation, continually promoting our values and standards. Act in accordance with fire, health and safety regulations and follow the correct procedures when the situation arises. Occasionally undertake special duties or work outside of your daily routine at the request of the management team. EXPERIENCE, SKILLS & KNOWLEDGE Solid experience leading a commercial kitchen and being customer-led is essential. Knowledge of health and hygiene standards required in the kitchen, with the drive to maintain and deliver an impeccable food hygiene rating. A full understanding of food quality standards and how this links with food preparation and service to the general public. Strong leader, being able to work with both kitchen and front of house teams to deliver a smooth service to the customer whilst leaving handovers for colleagues to understand and work with. Attention to detail, taking pride in the dishes being created, prepared and served to customers. Being open-minded to different ways of working to ensure the customer is always put first when it comes to standard of service. You must be fluent in spoken and written English language due to the levels of communication required with our employees and customers. A full driving license is not essential but preferred due to the restaurant’s rural location plus varied start and finish times.