Sous Chef

Canford

Poole

In loco

GBP 25.000 - 32.000

Tempo pieno

5 giorni fa
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Vantaggi offerti da questo lavoro

Free meals
20% discount in all Young’s pubs and 

Company Pension Scheme
28 Days Holiday per year

Descrizione del lavoro

The Canford is seeking a proactive Sous Chef to join our busy kitchen in Poole. You will lead a team under the Head Chef, shaping menus and specials while maintaining exceptional quality and a welcoming dining experience on the South Coast.

You will demonstrate strong leadership, a passion for fresh, quality food, and a hands-on approach to training and managing staff, ensuring GP and labour targets are met and guests leave with memorable experiences.

Competenze

  • Existing Sous Chef or Senior CDP seeking next step.
  • Natural leader with passion for producing quality fresh food.
  • Experience championing excellent service and guest satisfaction.
  • Able to lead and develop a kitchen team while maintaining high standards.

Mansioni

  • Lead and manage kitchen operations in collaboration with Head Chef.
  • Create and deliver menus and specials alongside Head Chef.
  • Oversee food preparation, presentation, and quality controls.
  • Manage kitchen rota, training, and health & safety compliance.
  • Collaborate with front-of-house teams to maximise customer service.
  • Drive sales and growth through proactive kitchen initiatives.

Conoscenze

Leadership
Communication skills
Team leadership
Organisational skills
Creativity
Customer service orientation

Descrizione del lavoro

SousChef
About us:

Minutes from the beach, The Canford couldn’t be a more idyllic place to work!
With its friendly, buzzing atmosphere, a fabulous, dynamic management team, and spectacular location right on the South Coast, working here offers employees a Mediterranean lifestyle on their doorstep. Nurturing talent is a priority for The Canford, and we are committed to offering our team regular and extensive training to ensure everyone has the opportunity to grow and progress.
If you are bright, fun, and enthusiastic then come and join us! Our team are extremely fun-loving and quick on their feet. They work together, socialise together and as a team, they get the job done whilst enjoying an incredible beach vibe. Ideally, we are looking for bubbly, well-presented, and customer-orientated people who strive to provide outstanding service to each and every customer.
We are proud of our reputation for providing quality British seasonal fish & seafood from our restaurant and more casual dining from our Boat Shack.

What we offer ourSous Chefs:
  • Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
  • Autonomy to createyour 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 existingSous Chef or Senior CDP looking for their next step, who considers themselvesas a natural leader with a passion and flare for producing quality fresh foodin an environment that makes people feel welcome. As the successful Sous Chefyou will:

  • Have experience championing excellent servicethrough quality food
  • Demonstrate a passion for leading and developinga team
  • Be an active hands-on Chef with excellentcommunication skills
  • Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
  • Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
  • Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
  • Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams
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