Job Reference

ST468

Job Title

Sous Chef

Description

We are searching for a talented Sous Chef to join a multi award winning 12-bedroom country hotel and restaurant with a vibrant and growing 34 cover restaurant, surrounded by the magnificent surroundings of the Yorkshire Dales National Park. It is a family run independent hotel, focussed on creating a relaxed and homely atmosphere and providing outstanding service and food.

The property has won numerous awards for both its food and accommodation, has held 2 AA rosettes since 2009, has an AA Breakfast Award and was awarded a Good Hotel Guide's award for Country House Hotel in 2014. The Food has an emphasis on working with fresh, seasonal produce to provide classic modern British dishes. The right candidate must have ambition and drive to push this property for further success with goals of pushing on

 The Sous Chef needs to be an individual who will drive forward the restaurant offering with flair and energy, be a talented team manager and an experienced organiser of logistics, stock and the many other strands of a busy kitchen.

The kitchen has more recently been kitted our and accommodation is available for this role.

 

Candidate Role

  • A real talent and flair for producing exciting, different and creative food but with a strong interest on using fresh seasonal and local produce.
  • Being able to ensure that that food is served at a consistently high standard via process and management of your team.
  • Be a talented team player and team leader, able to communicate openly, delegate effectively and deal firmly and confidently with any team issues or grievances.
  • Have a long-term view (that is communicated fully to everyone) of your own and your team’s targets, and have the commitment to work towards these consistently.
  • Be proactive and ‘ahead of the game’ in terms of menu and food development.
  • Show a real excitement and passion about developing new dishes and menus.
  • Have IT and organizational skills and be able to focus on crucial back office tasks as well as rolling up your sleeves in the kitchen.
  • Have at least 8 years chef experience, with significant experience at Sous Chef level

Candidate Specification

  • Experience as a senior brigade member is essential
  • Experience in 2 rosette accredited establishments is essential
  • Be passionate, creative and have enthusiasm to develop as part of a team
  • Great management skills are essential
  • All menus should be fully costed prior to introduction with the use of costed recipes and overall menu theoretical GP potential calculated through sales mix analysis.
  • Can work independently and manage a team
  • Work closely with the Kitchen brigade to forecast trade and supply level including training front of house
  • High levels of professionalism and approachability 
  • Have a natural drive to develop the food offering
  • Delegating tasks, supervising and manage the team, while keeping them motivated.
  • Ensuring products are produced to specification and the production schedule is met
  • Ensure stock rotation and; labelling of both in process and completed goods are carried out
  • Can manage costings and implement new menus in accordance to change of season while keeping all sections
  • Ensure all relevant documentation is carried out by yourself and the team
  • Implement new products with the Management department
  • To ensure stock levels are in line with agreed levels
  • To manage Training and Health and safety
  • Ensure any start up or close procedures are followed
  • Must have all up to date training and qualifications

Candidate Benefits

  • Multi award winning
  • 12 bedrooms Country Hotel
  • Family owned
  • Fantastic Salary
  • Aiming for further awards
  • Make a name for yourself in the area
  • Full control of menu
  • Newly fitted kitchen

Extra Information

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.

 

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