Sous Chef - York (Daytimes, 37.5h, 38 Days)

DISH; Harrogate; On-site; GBP 60,000 - 80,000; Full time

Job summary

A leading catering establishment in Harrogate seeks a passionate Sous Chef to support the Executive Chef in managing kitchen operations. You will oversee food preparation and maintain high standards of quality and presentation. With a focus on fresh ingredients, you will also collaborate on menu innovation and manage kitchen staff. Ideal candidates will have 3-5 years of experience in a high-volume restaurant, showcasing strong leadership and excellent culinary skills. The position offers a flexible working environment with competitive remuneration.

Benefits

Competitive hourly rate (£14.80)

37.5 hour work week

Flexible shifts

Pension scheme

Up to 38 days holiday allowance

Qualifications

• Minimum of 3-5 years of experience in a sous chef or equivalent position.
• Extensive knowledge of various cuisines and food trends.
• Proven ability to work with fresh ingredients and create innovative dishes.
• Current food safety certification and Allergen/Cossh Certificates.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations.
• Develop new menu items and seasonal specials.
• Ensure the highest standards of food quality and presentation.
• Manage and train kitchen staff.
• Maintain kitchen cleanliness and adhere to food safety regulations.
• Participate in menu planning and cost control measures.
• Coordinate with front-of-house staff for smooth service.

Skills

Cooking techniques

Leadership

Communication

Team management

Food safety knowledge

Education

NVQ level 2

Food safety certification (Level 2)

Tools

Kitchen management software

Inventory systems

Job description

A leading catering establishment in Harrogate seeks a passionate Sous Chef to support the Executive Chef in managing kitchen operations. You will oversee food preparation and maintain high standards of quality and presentation. With a focus on fresh ingredients, you will also collaborate on menu innovation and manage kitchen staff. Ideal candidates will have 3-5 years of experience in a high-volume restaurant, showcasing strong leadership and excellent culinary skills. The position offers a flexible working environment with competitive remuneration.