Sous Chef

The People Providers Limited; Cromer; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Competitive wage

Dynamic team environment

Hospitality industry experience

Fast-paced atmosphere

Job summary

The People Providers Limited in Cromer is hiring a Sous Chef to support dinner service and guest dining experiences. You will help prepare, cook and present high-quality dishes, including fish and meat, while assisting senior chefs with menu development.

Responsibilities include health and safety, keeping a clean work environment, and maintaining stock control. A reliable, detail-oriented team player is essential for success in a fast-paced kitchen.

Qualifications

• Basic technique and seasonality knowledge with ability to run kitchen briefing.
• Ability to set up and prep in all sections, including running own station.
• Expertise in sauce and stock making.
• Develops good working relationships across the Bar and Restaurant teams.
• Works collaboratively and supports colleagues as required.
• Reliable with good attendance and time keeping.
• Organised with strong attention to detail to ensure quality.

Responsibilities

• Preparing, cooking and presenting high-quality dishes, including fish and meat.
• Assisting senior chefs in creating menu items and development.
• Assisting with health and safety and food hygiene practices.
• Maintaining a clean and safe working environment.
• Punctual and able to work under pressure.
• Follow recipes and methods and respect the service chef.
• Ensure correct labelling and stock rotation.

Skills

Basic techniques

Seasonality

Menu knowledge

Sauce & stock making

Kitchen briefing

Health & safety

Education

Kitchen procedures qualification

Job description

Pay rate: Competitive salary, negotiable depending on experience

Shift Pattern: 4 days per week - Full time and Part time positions available.

We are seeking a dedicated and hardworking individual to join our Kitchen team. As a Sous Chef, your role is critical to the smooth running of dinner service and the overall dining experience.

Responsibilities:

• Preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.
• Assisting the senior chefs in creating menu items, recipes and development.
• Assisting with health & safety and food hygiene practices.
• Maintaining a clean and safe working environment.
• Being punctual and working well under pressure.
• Must follow recipes and methods and respect the service chef at all times.
• Can responsibly ensure correct labelling in the kitchen and thorough stock rotation.

Requirements:

• Basic technique, seasonality and menu knowledge and has the ability to run the kitchen briefing.
• Is able to correctly set up and prep in all sections, including running their own station.
• Expertise in sauce & stock making.
• Develops good working relationships with all colleagues within the Bar and Restaurant and contributes fully to the workload.
• Works collaboratively with colleagues across all teams and assists colleagues as required.
• Reliable with good attendance and time keeping.
• Organised with good management of self and tasks, and good attention to detail to ensure quality consistency.
• Works well, and remains professional, under pressure.
• Takes responsibility for own good performance by listening to and taking on board feedback from others.
• Has good problem-solving skills and communicates effectively with colleagues, presenting a positive attitude towards all members of staff.
• Experience and qualifications in kitchen working procedures and health and safety desirable.

Benefits:

• Competitive and negotiable hourly wage.
• Opportunity to work in a dynamic and collaborative team environment.
• Gain valuable experience in the hospitality industry.
• Enjoy a fast-paced and exciting work atmosphere.

We require 2 weeks of your annual holiday entitlement be taken between January & February of each year due to the needs of the business.