Lead Michelin Kitchen: Sous Chef, 4-Day Week, Snowdonia

DDH Recruitment Ltd; Dolgellau; Sur place; GBP 38 000 - 46 000; Plein temps

Avantages offerts par ce poste

Paid holiday

4-day work week

Résumé du poste

Michelin Key Country House Hotel in Snowdonia, North Wales, is seeking an experienced Sous Chef to support the Head Chef. You will run the pass, lead the brigade and maintain high standards at every service in a fast-paced, 4-day-week kitchen.

Role requires recent Michelin-level experience, strong leadership, and the ability to act decisively when the Head Chef is away. Some travel or local commuting may be needed, with dining at lunch and dinner daily.

Qualifications

• Recent experience in a Michelin-starred or Michelin Guide kitchen (or equivalent).
• Experience as a Sous Chef, or a strong Junior Sous ready to step up.
• The judgement to run the kitchen and make the right decisions in the Head Chef's absence.
• Real energy and drive for a busy, demanding kitchen.
• A calm, clear leader who brings the team with them; good knowledge of costing, ordering and food safety.
• Own transport and living within a reasonable commute of Dolgellau, UK.

Responsabilités

• Run the kitchen and the pass when the Head Chef is off.
• Lead, train and motivate the brigade.
• Cook and plate to Michelin Guide standard, every service.
• Help create seasonal menus around local Welsh produce.
• Order stock, manage suppliers and keep food costs on target.
• Keep the kitchen clean, safe and compliant with food safety and allergen rules.
• Write rotas and organise prep so every service runs smoothly.

Connaissances

Michelin experience

Leadership

Menu planning

Food safety knowledge

Outils

Food costing

Stock management

Line cooking

Description du poste

Michelin Key Country House Hotel in Snowdonia, North Wales, is seeking an experienced Sous Chef to support the Head Chef. You will run the pass, lead the brigade and maintain high standards at every service in a fast-paced, 4-day-week kitchen.

Role requires recent Michelin-level experience, strong leadership, and the ability to act decisively when the Head Chef is away. Some travel or local commuting may be needed, with dining at lunch and dinner daily.