Senior Sous Chef – High-Volume Seafood Kitchen & Benefits

Harbour Hotels; South Hallsands; On-site; GBP 28,000 - 42,000; Full time

Benefits offered by this job

Excellent progression opportunities

Career progression pathways

Competitive salary across all roles

Internal promotions within Harbour's  

Hotel stay discounts across Harbour

Access to benefits platform

Employee Assistance Program

Boutique uniform

Meals included on duty

Job summary

Harbour Hotels is seeking a Sous Chef for The Jetty Restaurant Salcombe, a two rosette seafood-led venue. The role requires a minimum of two years at Junior Sous/C chef de Partie level and the ability to run the kitchen in the Head Chef's absence.

Experience with FCOS targets and current food hygiene legislation is essential, with pastry experience seen as desirable. A competitive salary and strong progression opportunities within Harbour Hotels are offered.

Qualifications

• Minimum of two years' experience at Junior Sous / Chef de Partie level.
• Experience in a high-volume restaurant serving fresh quality food.
• Pastry experience is desirable.
• 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

• Run the kitchen in Head Chef's absence.
• Maintain high standards of food hygiene and safety.
• Ensure FCOS targets are met.
• Oversee pastry activities if applicable.

Skills

Kitchen experience

Pastry experience

High-volume service

Job description

Harbour Hotels is seeking a Sous Chef for The Jetty Restaurant Salcombe, a two rosette seafood-led venue. The role requires a minimum of two years at Junior Sous/C chef de Partie level and the ability to run the kitchen in the Head Chef's absence.

Experience with FCOS targets and current food hygiene legislation is essential, with pastry experience seen as desirable. A competitive salary and strong progression opportunities within Harbour Hotels are offered.