Senior Sous Chef

Champneys; Ashford; On-site; GBP 60,000 - 80,000; Part time

Job summary

A luxury wellness resort in Ashford is seeking a Senior Sous Chef to assist the Head Chef in managing kitchen operations. Responsibilities include menu development, staff management, food preparation, and maintaining high standards of cleanliness. The ideal candidate will have strong kitchen management skills and experience in creating nutritious menus. The position offers a flexible working pattern with a competitive salary and additional perks like complimentary parking and a professional uniform.

Benefits

Flexible working pattern

Free parking at Hotels and Resorts

Professional Uniform

Qualifications

• Experience in a supervisory role in a kitchen environment.
• Understanding of nutritional requirements for healthy eating.
• Knowledge of food safety and cleanliness standards.

Responsibilities

• Assist the Head Chef in kitchen management.
• Support menu development focusing on healthy cuisine.
• Supervise kitchen staff in the absence of the Head Chef.
• Manage food preparations and presentations.

Skills

Kitchen management

Menu development

Team leadership

Food presentation

Cost control

Job description

Senior Sous Chef

Champneys Eastwell Manor

Contract: Zero Hour
Salary: £20.00 per hour plus tips

Flexible working pattern

As the prestigious and luxurious brand that we are, we are focused on wellness and wellbeing, our delicious food offering also reflects this. Our kitchen brigades are creative, imaginative and have a desire to provide outstanding, wholesome dishes to our guests.

Your main responsibility will be assisting the Head Chef in the management and running of the kitchen ensuring your team stay motivated and all food is prepared to the highest standards.

Other key responsibilities include;

• Supporting with menu development and design taking into account the nutritional requirement of Champneys healthy eating cuisine.
• Supporting the Head Chef in recruiting, managing, training and performance of all kitchen staff to Champneys high standards.
• Taking responsibility for the management and running of the Kitchen in the absence of the Head Chef including supervising of staff.
• Updating the People System in relation to daily hours worked by staff members and to complete rotas as instructed in the absence of the Head Chef
• Responsible for the preparation and presentation of our buffets and food on the menus.
• Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
• To gain a working knowledge of the Champneys healthy eating philosophy and ensure staff are trained and philosophy is implemented in department
• To maintain a high level of cleanliness in the Kitchen ensuring compliance with legislative standards.
• To order food items for all outlets checking on prices, quality and quantity. To ensure that the nominated suppliers are used in all occasions.
• Control departmental food cost expenditure and to minimize food wastage

• App technology for shifts.
• Free parking at Hotels and Resorts
• Professional Uniform