Senior Sous Chef — High-Volume Seafood, Growth & Perks

Salcombe Harbour Hotel; Salcombe; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Hotel stay and F&B discounts

Meals on duty

Employee Assistance Program

Uniform provided

Career progression opportunities

Job summary

Salcombe Harbour Hotel's Jetty Restaurant in Salcombe is seeking a skilled Sous Chef to join a high-volume, seafood-focused kitchen. You should have a minimum of two years’ experience at Junior Sous or Chef de Partie level and be capable of running the kitchen in the Head Chef’s absence; pastry experience is desirable and FCOS targets plus current food hygiene legislation familiarity are essential.

We offer excellent progression within Harbour Hotels Group, bespoke career pathways, meals on

Qualifications

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

Responsibilities

• Support Head Chef by running kitchen operations in their absence.
• Maintain high-volume service with fresh quality seafood dishes.
• Ensure compliance with FCOS targets and kitchen hygiene requirements.

Skills

Sous Chef experience

Pastry experience

Kitchen management

Food hygiene knowledge

Job description

Salcombe Harbour Hotel's Jetty Restaurant in Salcombe is seeking a skilled Sous Chef to join a high-volume, seafood-focused kitchen. You should have a minimum of two years’ experience at Junior Sous or Chef de Partie level and be capable of running the kitchen in the Head Chef’s absence; pastry experience is desirable and FCOS targets plus current food hygiene legislation familiarity are essential.

We offer excellent progression within Harbour Hotels Group, bespoke career pathways, meals on