Sous Chef

Dunstanhouseinn; Burnham-on-Sea; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Free meals

Pension scheme

28 days holiday

20% discount in pubs/hotels

Apprenticeship scheme

Development programme

Masterclasses

Share save scheme

Job summary

Dunstan House Inn in Burnham-on-Sea is seeking an experienced Sous Chef to join our friendly kitchen. You will lead a small team, maintain high standards of quality, and collaborate with the Head Chef to create menus that showcase fresh, locally sourced ingredients.

You’ll be hands-on, manage rotas, uphold health and safety, and help deliver dishes and daily specials. We offer development opportunities, free meals, and a supportive team in a cosy pub with rooms near the seaside.

Qualifications

• Experience leading and developing a kitchen team.
• Hands-on chef with excellent communication.
• Ability to manage kitchen rota, training and health and safety.
• Collaborate with Head Chef to design and deliver new dishes.
• Strong planning and organisational skills to control GP and labour.
• Pro-active approach to driving sales and growth with front of house.

Responsibilities

• Champion excellent service through quality food.
• Lead and develop a kitchen team.
• Hands-on chef with excellent communication skills.
• Manage the kitchen staff rota, training and health and safety.
• Help design and deliver new dishes for menus and daily specials.
• Demonstrate planning and organisational skills to maintain GP and labour.
• Drive sales and growth through engagement with kitchen and front of house teams.

Skills

Leadership

Communication

Team management

H&S knowledge

Menu development

Planning & organisation

Sales growth

Job description

Sous Chef

About us:

The Dunstan House Inn is a fantastic pub with rooms, situated in the heart of the local community. We're all about the good things, nostalgic British food, real ale, wines from around the world and an enviable range of gins. Our team are ambitious, positive and all about putting our guests first. Upstairs, there are six stunning en-suite guest bedrooms, and we're just a stone's throw from the gorgeous seaside and town centre.

In the Summer we're bustling, we've got the best beer garden around and all day sunshine, with an outdoor bar and our coveted burger shack serving up proper burgers all season long. In the Winter, we transform into a cosy winter retreat, with roaring log fires, candles simmering and hearty pub classics served from our talented kitchen team all week long.

We love to see our team grow their skills and develop their career whilst they are with us, and actively encourage our team to partake in as much training as possible.

What we offer our Sous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
• Autonomy to create your own menus and specials, alongside your Head Chef
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
• Access to regular culinary masterclasses and training days to boost your skills
• Free meals
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme
• 28 Days Holiday per year

What we look for in a Sous Chef:

We are looking for an existing Sous Chef or Senior CDP looking for their next step, who considers themselves as a natural leader with a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Sous Chef you will:

• Have experience championing excellent service through quality food
• Demonstrate a passion for leading and developing a team
• Be an active hands-on Chef with excellent communication skills
• Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
• Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
• Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams