Sous Chef

Artemis; Basingstoke and Deane; On-site; GBP 38,000 - 40,000; Full time

Benefits offered by this job

45-hour week with overtime

Overtime pro-rata

Uniform provided

Training in Food Safety

Career development across venues

Pension and benefits

Discounts via Hapi

Job summary

Artemis is seeking a Sous Chef/Senior Sous Chef for Clock Barn in Whitchurch to lead the kitchen, ensure top-quality dishes and manage daily operations. The role requires passion for fresh ingredients, experience in a similar environment and the ability to work within HACCP guidelines.

We offer a 45-hour week with paid overtime pro-rata, uniform provision, training in Level 3 Food Safety, and opportunities to develop across our estate. Competitive salary £38,000–£40,000 per annum.

Qualifications

• Minimum two years in a similar role handling high-quality, fresh ingredients.
• Strong passion for cooking and delivering exceptional dishes.
• Proven track record supported by good references.
• Solid understanding of HACCP, allergens and COSHH with training provided.

Responsibilities

• Work with the kitchen team to maintain high standards of food preparation, service and cleanliness.
• Follow allergen policy and kitchen procedures with company training provided.
• Report to Head Chef, attend trainings and meetings, respond to emails as required.
• Run kitchen operations and ordering in Head Chef's absence.
• Use the Checkit food safety system with full training provided.

Skills

Two years experience

Fresh food

Teamwork

HACCP & COSHH

Own transport

Right to work in UK

Job description

Sous Chef/Senior Sous Chef- Clock Barn Wedding and Events Venue, RG28 7RB

£38,000 - £40,000 per annum plus paid hourly overtime

Start date: T.B.C

Artemis Venues and Events is looking for a Sous Chef/Senior Sous Chef to join the team at Clock Barn in Whitchurch. We pride ourselves on delivering a high-quality all-round experience, with food taking centre stage. Using a wide range of the best of seasonal produce and provenance, we offer our own varied seasonal menus and get creative with bespoke menus and dishes for an extra personal and unique experience.

The right candidate must be self-motivated, calm under pressure and passionate about preparing high-quality food using fresh ingredients. We have a solid, long-serving and dedicated team in place and are looking for the right chef to join our friendly team to help support and elevate our food offering.

About Us

Artemis as a company provides modern British food and drink to clients across 15 beautiful, privately owned estates throughout the UK. Nestled in the Hampshire countryside, Clock Barn is an exclusive-use wedding and events venue.

Find out more at https://weareartemis.co.uk/

What we’re looking for in our ideal candidate

• Preferably at least two years’ experience in a similar role working with high quality, fresh ingredients. A very experienced Senior Chef de Partie from a solid fresh food background will also be considered.
• A real passion for cooking and delivery of exceptional food with solid ability in all areas of the kitchen.
• A proven track record supported by good references.
• Friendly with good communication skills, teamwork ability and an understanding of HACCP, allergens and COSHH. Full training on company policies will be given.
• Your own transport, due to the venue’s location.
• Eligibility to work full-time in the UK.

Your Responsibilities

• Work with the kitchen team to maintain high standards of food preparation, service and cleanliness.
• Be trained and supported in your role to adhere to the company allergen policy and kitchen management procedures, with full training provided.
• Report to the Head Chef, attend training and meetings, respond to emails as required.
• To run kitchen team, the kitchen operations and ordering in the Head Chef's absence.
• Use Checkit, our food safety management system, with full training provided.

What We Offer

• A genuine 45-hour working week with paid overtime pro-rata over the course of the year.
• Straight shift work patterns with reasonable planned or agreed flexibility to meet demands of the modern life.
• Mixture of daytime shifts and late shifts working to the requirement of bookings.
• Company closure inclusive of Christmas and new year. Seasonal work dictates quieter periods between December and February.
• Full uniform provided and laundered.
• Training provided in Level 3 Food Safety and Hygiene, first aid, mental health awareness and fire safety.
• Career development opportunities, including working at other venues across our estate.
• Modern, well-equipped kitchens using fresh ingredients.
• Support and guidance from experienced professional chefs.
• Opportunities to develop skills and test new dishes as part of our chef training programme.
• An annual chef competition and team outings.
• Rewards for excellent work and dedication with high-street discounts and vouchers through our partnership with the Hapi app.
• Access to company pension scheme and flexible pay and savings via our partnership with Stream App.

Kind regards,