Creative Sous Chef: Lead Kitchen & Menu Innovation

WSH Group; Barrow-in-Furness; On-site; GBP 31,000 - 37,000; Full time

Benefits offered by this job

28 days holiday

Birthday off

Enhanced maternity leave

Secondary carer leave

Wedding/leave days

Free meals on shift

Training & development

Apprenticeships available

Pension & life insurance

Perkbox discounts

Employee assistance program

Cycle to work

Job summary

BaxterStorey in Barrow-in-Furness is seeking a passionate Sous Chef to join our culinary team. You will prepare and cook dishes to our head chef's standards, manage your station, and maintain food safety, quality and presentation.

Collaborate on menu development, coach junior chefs, and help keep the kitchen clean and organized. The role offers a 40-hour week, 28 days holiday, birthday off, and permanent full-time employment with bespoke training and progression opportunities, pension, life

Qualifications

• Proven experience as Senior CDP or Sous Chef or similar role.
• Knowledge of various cooking techniques and cuisines.
• Strong understanding of food safety and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Food Preparation – prepare and cook dishes to head chef's standards; ensure food safety.
• Station Management – oversee your station and keep area well supplied and clean.
• Quality Control – maintain high quality in all dishes, presentation and taste.
• Team Collaboration – communicate effectively and coach junior chefs to support development.
• Menu Development – collaborate with head chef to develop and test new recipes.
• Cleaning and Maintenance – keep the kitchen and equipment clean and organized.

Skills

Culinary skills

Food safety

Teamwork

Attention to detail

High pressure

Job description

BaxterStorey in Barrow-in-Furness is seeking a passionate Sous Chef to join our culinary team. You will prepare and cook dishes to our head chef's standards, manage your station, and maintain food safety, quality and presentation.

Collaborate on menu development, coach junior chefs, and help keep the kitchen clean and organized. The role offers a 40-hour week, 28 days holiday, birthday off, and permanent full-time employment with bespoke training and progression opportunities, pension, life