Senior Sous Chef | High-Volume Luxury Hotel Kitchen Lead

Harbour Hotels; Southampton; On-site; GBP 24,000 - 32,000; Full time

Benefits offered by this job

Excellent progression opportunities

Career progression pathways

Competitive salary

Hotel stay and F&B discounts

Meals included on duty

Boutique uniform

Job summary

Harbour Hotels is seeking a Sous Chef for our high-volume kitchen operations. The role requires a minimum of two years’ experience at Junior Sous/Chef de Partie level and the ability to run the kitchen in the Head Chef’s absence.

Pastry experience is desirable, and familiarity with FCOS targets and current food hygiene legislation is essential. Join Harbour Hotels for a path of progression across a collection of luxury properties.

Qualifications

• Minimum of two years’ experience at Junior Sous/Chef de Partie level.
• Capable of running the kitchen in Head Chef’s absence.
• Proficiency in achieving FCOS targets and familiarity with current food hygiene legislation including kitchen risk assessments.

Responsibilities

• Work in a high-volume restaurant serving fresh quality food.
• Lead and run the kitchen in the Head Chef’s absence.

Skills

High-volume kitchen experience

Pastry experience desirable

Food hygiene knowledge

Job description

Harbour Hotels is seeking a Sous Chef for our high-volume kitchen operations. The role requires a minimum of two years’ experience at Junior Sous/Chef de Partie level and the ability to run the kitchen in the Head Chef’s absence.

Pastry experience is desirable, and familiarity with FCOS targets and current food hygiene legislation is essential. Join Harbour Hotels for a path of progression across a collection of luxury properties.