Job Description
Sous Chef - Michelin Star
£41,000 + Benefits
Chester
Benefits:
* Annual bonus paid bi-monthly
* Private healthcare coverage
* Exceptional training and development opportunities
* Meals and uniform included
* Outstanding career progression opportunities within a thriving and expanding business
* Support for participation in top industry competitions
* Staff discount of up to 50% on food and beverages
* Staff accommodation available if needed
Join the team as Sous Chef and immerse yourself in a culinary journey at an award-winning venue. Be part of a passionate and honest team dedicated to delivering a gastronomic experience, where you'll refine your skills in a fully sustainable and standard-led environment. Elevate your career while enjoying the scenic countryside and creating delicious food.
Sous Chef Ideal Profile:
* Demonstrates advanced skills in various cooking techniques and possesses a deep understanding of high-standard kitchen operations
* Committed to providing an exceptional gastronomic experience, with a keen interest in sustainability and culinary innovation
* Proven ability to lead and inspire junior chefs, fostering a collaborative and supportive team environment
* Ensures every dish meets the highest standards of quality, presentation, and flavour
* Strong ability to manage kitchen operations, ingredients, and tools efficiently, ensuring timely service delivery
* Embrace sustainability goals, contributing to environmentally conscious practices in menu design and kitchen operation
Sous Chef Responsibilities:
* Take full responsibility for managing a specific section of the kitchen, ensuring all dishes are prepared and presented to high standards
* Lead and mentor junior chefs, providing training and guidance to develop their skills and ensure consistent performance
* Conduct regular taste tests and maintain quality control over all dishes served from the section, adhering to the kitchen's gastronomic and sustainability standards
* Collaborate with the Head Chef on menu development, contributing ideas that align with the restaurant's culinary vision and sustainable ethos
* Manage the inventory of food supplies for the designated section, ensuring availability and freshness while minimising waste
* Maintain cleanliness and order in the kitchen, ensuring adherence to all health and safety regulations
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