Sous Chef - High-Volume Seafood Kitchen | Pastry Desirable

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

Benefits offered by this job

Progression opportunities

Career pathways

Competitive salary

Internal promotions

Hotel stays & discounts

Discount platform

Employee assistance program

Boutique uniform

Meals on duty

Job summary

Harbour Hotels Group is seeking a Sous Chef for The Jetty Restaurant Salcombe, a two rosette, seafood-dominated venue overlooking the estuary. You must have at least two years at Junior Sous or Chef de Partie and be able to lead the kitchen in the Head Chef's absence.

Pastry experience is desirable, with FCOS targets and current food hygiene knowledge essential. Join Harbour Hotels Group for an excellent progression path, competitive salary, staff meals on duty, and hotel stays across the group.

Qualifications

• Minimum two years' experience at Junior Sous or Chef de Partie level.
• Capable of running the kitchen in the Head Chef's absence.
• Proficient in achieving FCOS targets.
• Familiar with current food hygiene legislation including kitchen risk assessments.
• Experience in a high-volume seafood restaurant; pastry experience desirable.

Skills

Junior Sous/CdP

High-volume kitchen

FCOS targets

Food hygiene

Pastry

Job description

Harbour Hotels Group is seeking a Sous Chef for The Jetty Restaurant Salcombe, a two rosette, seafood-dominated venue overlooking the estuary. You must have at least two years at Junior Sous or Chef de Partie and be able to lead the kitchen in the Head Chef's absence.

Pastry experience is desirable, with FCOS targets and current food hygiene knowledge essential. Join Harbour Hotels Group for an excellent progression path, competitive salary, staff meals on duty, and hotel stays across the group.