Hotel Sous Chef - 4 days on 3 days off per week

DDH Recruitment Ltd; Aldeburgh; On-site; GBP 38,000; Full time

Job summary

An established industry player is seeking a talented Hotel Sous Chef to join their dynamic kitchen team. In this role, you will be responsible for ensuring the smooth operation of the kitchen, maintaining high standards of food quality, and providing exceptional training to junior staff. With a focus on fresh, seasonal ingredients, you will create dishes that delight guests while working in a vibrant and flexible environment. If you have a passion for culinary excellence and thrive in a fast-paced setting, this opportunity is perfect for you. Join a team that values creativity and dedication, and make your mark in the culinary world!

Benefits

Accommodation provided on an all-inclusive basis

Flexible working hours

Training and development opportunities

Qualifications

• Experience in a high-standard hotel environment using fresh ingredients.
• Ability to handle various shifts and work under pressure.

Responsibilities

• Deputise in the Head Chef's absence and manage kitchen operations.
• Ensure quality control and adherence to hygiene regulations.
• Conduct on-the-job training for subordinate staff.

Skills

Teamwork

Ability to work under pressure

Passion for food

Experience with fresh ingredients

Mature and pleasant manner

Shift flexibility

Rosette experience

Job description

Job title: Hotel Sous Chef

Salary: Up to 38,000 GBP

Location: Aldeburgh, Suffolk

Accommodation provided: Yes, on an all-inclusive basis

Charge for accommodation: 71 GBP per week

Type of contract: Permanent - working 4 days on 3 days off per week

Workplace description: This refurbished in 2010 hotel has fabulous panoramic sea views which blend effortlessly with indulgence and informality. The emphasis is very much on flexibility and informality and the head chef uses fresh seasonal produce to create dishes which are simple and unadulterated yet bursting with flavour.

Main duties and responsibilities:

1. To deputise in the Head Chef's absence.
2. To ensure that all chefs des parties are familiar with the day's requirements.
3. To ensure that the necessary stocks are on hand at the right quality and quantity.
4. To ensure that fair discipline is maintained.
5. To ensure that all staff are treated fairly and with commonly accepted courtesy.
6. To ensure that timetables, leave rosters and attendance registers are up-to-date.
7. To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
8. To ensure that all maintenance problems are timeously reported and followed up.
9. To ensure that all communications between restaurant and kitchen run smoothly.
10. To ensure that each cook receives the correct orders for the appropriate tables.
11. To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
12. To ensure that the dining room/ restaurant personnel are 'standing by' when delicate dishes are served.
13. To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
14. To attend seminars and training courses as and when directed.
15. To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

Essential criteria:

1. You will have experience of working in a hotel to a very high standard using only fresh ingredients.
2. Ability to work a variety of shifts on a rota.
3. Have a passion for and genuine interest in food.
4. Have a mature and pleasant manner.
5. Be a team player.
6. Be able to work under pressure in a busy kitchen.
7. Rosette experience would be advantageous.