Sous Chef — High-Volume Kitchen with Growth Opportunities

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

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.