Junior Sous Chef - Live In Available

Oli Aubrey-Thomas; Stow-on-the-Wold; On-site; GBP 22,000 - 28,000; Full time

Benefits offered by this job

Sous Chef development programme

Menu autonomy

Apprenticeship scheme

Culinary masterclasses

Free meals on duty

Weekly pay with tips

20% discount in Young’s pubs/hotels

Share save scheme

Company pension

28 days holiday

Job summary

The Bell Inn in Stow-on-the-Wold is seeking a Jnr Sous Chef to join a team delivering quality fresh dishes across a historic 350-year-old inn. The role covers 45 hours over five days with a live-in option, and you will work closely with the Head Chef to maintain high standards in a welcoming environment.

You will lead by example, champion excellent service, help design daily specials, manage kitchen rota, training and health and safety, and take part in development programmes and

Qualifications

• Experience championing excellent service through quality food.
• Ability to lead and develop a team.
• Hands-on chef with strong communication skills.
• Able to manage kitchen staff rota, training and safety.

Responsibilities

• Assist in designing and delivering daily dishes and specials.
• Lead by example to ensure high standards across the kitchen.
• Coordinate rota, training and health and safety compliance.
• Collaborate with Head Chef on menu development and GP goals.

Skills

Leadership

Food quality

Communication

Rota management

Job description

Jnr Sous
Chef
45hrs over 5 days
Live in available

About us:

The Bell Inn sits proudly on the periphery of Stow-on-the-wold, one of the gems in the Cotswolds. Steeped in history the town is the perfect location from which to explore both the stunning countryside and charming towns around every corner.
The Inn is 350 years old approx; we aim to provide the very best in offering great food and premium service at the Inn but take great care not to dilute any of its ancient characters.

With fourteen beautifully decorated en suite bedrooms we consider ourselves one of the leading Inns in the Cotswolds.

The Inn boasts a rare front garden/terrace which is the perfect place to relax in Summer with a glass of rosé or you can sit by our log burner and warm up in the Winter with a pint or Youngs ale.

We believe we are the perfect place for those looking for a role within the hospitality industry. I pride myself on giving my staff the best possible work life balance and we play hard work hard. There is tremendous loyalty within the team reflecting I believe a healthy and fun environment in which to work.

We are always keen to look at new team members.

What we offer our Sous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
• Autonomy to create
  your own menus and specials, alongside your Head Chef
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
• Access to regular culinary masterclasses and training days to boost your skills
• Free meals on duty
• Weekly pay including tips/tronc
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme
• 28 Days Holiday per year

What we look for in a Sous Chef:

We are looking for an existing Jnr Sous Chef or Senior CDP looking for their next step, who considers themselves
as a natural leader with a passion and flare for producing quality fresh food
in an environment that makes people feel welcome. As the successful Sous Chef
you will:

• Have experience championing excellent service
  through quality food
• Demonstrate a passion for leading and developing
  a team
• Be an active hands-on Chef with excellent
  communication skills
• Be responsible and able to manage the kitchen
  staff rota, training and all health and safety effectively at all times
• Working alongside your Head Chef, you will be
  able to demonstrate your creativity and ability by helping to design and
  deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisational
  skills, necessary to maintain effective controls with regard to both GP and
  labour
• Have a pro-active approach to driving sales and
  delivering growth, through engagement with both kitchen and front of house
  teams