Sous Chef

Salcombe Harbour Hotel; Salcombe; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Career progression opportunities

Internal promotions opportunities

Competitive salary across all roles

On-the-job training and development

Job summary

Salcombe Harbour Hotel is seeking a Sous Chef for our high-volume kitchen. You will be experienced in delivering fresh, quality food and may have pastry skills.

You will step in to run the kitchen when the Head Chef is away, and you will drive FCOS targets while adhering to current food hygiene standards. This role requires a minimum two years at Junior Sous/Chef de Partie level and eligibility to work in the UK.

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 desirable.
• Capable of running the kitchen in the Head Chef’s absence.
• Proficiency in achieving FCOS targets and familiarity with current food hygiene legislation including kitchen risk assessments.

Responsibilities

• Support Head Chef and run kitchen in their absence.
• Maintain high hygiene standards and HACCP compliance.
• Meet FCOS targets and ensure consistent quality across all dishes.
• Oversee pastry section when required.

Skills

High-volume kitchen

Pastry experience desirable

Leadership

Job description

Who we are…

Harbour Hotels are a collection of prestigious hotels nestled in some of the most beautiful locations across the South. Our luxury portfolio spans sensational coastal, country and city properties with a variety of exciting restaurant concepts and our unique HarSPA brand across many of our sites. In 2018, Harbour Hotels was named AA Hotel Group of the Year making it an exceptionally exciting time to join our ever growing hotel brand.

The role…

We have a superb opportunity for a Sous Chef to join the team who is experienced in working in a high volume restaurant serving fresh quality food. Experience of pastry is desirable. You will need to have a minimum of two years’ experience of working at Junior Sous/Chef de Partie level and be capable of running the kitchen in the Head Chef’s absence. Proficiency in achieving FCOS targets and familiarity with current food hygiene legislation including kitchen risk assessments is essential.

What’s in it for you…

At Harbour Hotels we are committed to providing exceptional hospitality whilst creating a vibrant enjoyable working environment for all of our team. Here are just some of the benefits you will receive upon joining the crew:

• Excellent progression opportunities within the Harbour Hotels Group
• Individual and bespoke career and progression pathways
• Competitive salary across all roles
• Unique on the job training and development with an opportunity for internal promotions within any of our properties.
• Hotel stay and Food and Beverage discounts across the Harbour Hotels Group
• Access to an exciting benefits and discount platform
• Employee Assistance Program
• Stylish boutique uniform specially designed for Harbour Hotels
• Meals included whilst on duty

Please note only those eligible to work in the UK or have a valid UK work permit/visa will be considered for this vacancy.

Compensation: To be discussed