Sous Chef - High-Volume Seafood Kitchen Leader

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

Benefits offered by this job

Progression opportunities

Career progression

Competitive salary

Hotel stay discounts

Benefits platform

Staff uniform

Meals on duty

Job summary

The Jetty Restaurant Salcombe, part of Harbour Hotels, is a two rosette seafood house in the heart of Salcombe, overlooking the Estuary. We seek a proactive Sous Chef with at least two years at Junior Sous/Chef de Partie level to run the kitchen in the Head Chef’s absence, with pastry experience desirable and a strong track record in high‑volume service, HACCP compliance and food hygiene.

This role offers clear progression, on‑the‑job training, staff meals on duty, and staff discounts across

Qualifications

• Minimum of two years’ experience at Junior Sous/Chef de Partie level.
• Ability to run the kitchen in Head Chef’s absence.
• Proficiency in achieving FCOS targets and familiarity with current food hygiene legislation.

Responsibilities

• Run the kitchen in Head Chef’s absence.
• Work in a high-volume restaurant.
• Ensure compliance with food hygiene standards and HACCP.

Skills

High-volume cooking

Food hygiene knowledge

Leadership

Pastry (desirable)

Job description

The Jetty Restaurant Salcombe, part of Harbour Hotels, is a two rosette seafood house in the heart of Salcombe, overlooking the Estuary. We seek a proactive Sous Chef with at least two years at Junior Sous/Chef de Partie level to run the kitchen in the Head Chef’s absence, with pastry experience desirable and a strong track record in high‑volume service, HACCP compliance and food hygiene.

This role offers clear progression, on‑the‑job training, staff meals on duty, and staff discounts across