Senior Sous Chef
| Dyddiad hysbysebu: | 27 Mai 2025 |
|---|---|
| Cyflog: | £37,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 26 Mehefin 2025 |
| Lleoliad: | tr11 |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Cornwall Staff Agency |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | PARL27261-9737 |
Crynodeb
• From £37k - 5 days - temporary live-in available
• Award Winning hotel and resort
• Beautiful location-Falmouth
• Seeking a sous chef to join the team
• Late May/Early June Start
• Full time perm role
• Excellent benefits
Description
Cornwall’s hidden gem nestled on the banks of this beautifully located River near Falmouth are seeking to appoint a senior sous chef to joj the kitchen brigade.
Renowned for its timeless elegance, exceptional hospitality, and stunning natural surroundings, our hotel offers a unique opportunity to be part of a dedicated team in a truly inspiring location.
At this hotel, they pride themselves on creating unforgettable experiences for their guests, whether they’re exploring their 65-acre grounds, enjoying award-winning cuisine, or relaxing in theirluxury spa.
Their team is at the heart of what they do, and they believe in nurturing talent, fostering collaboration, and celebrating success.
Role & Responsibilities -What's expected of you and what you will bring :
• To have total accountability for the day to day running of the kitchen service in the absence of the head chef.
• Monitor and maintain consistent food standards and quality across all areas and during all stages of production.
• Lead and inspire team to ensure the kitchen runs smoothly at all times
• Help develop the junior chefs.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• Assist the Head Chef in menu compilation and helping to make sure all menus are costed accurately.
• Compliance with food labelling and temperature controls.
• Purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls
• Ensuring minimum wastage within the kitchen.
• Maintaining all equipment within the catering operation through due care and diligence.
• Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment.
• Assist the head chef complete 6 monthly appraisals to ensure continued staff development.
What the successful Sous chef will receive on top of a competitive salary:
Employee Benefits
• Tronc / Service charge (Food & Beverage Departments only)
• Complimentary off peak spa membership
• 20% discount on Spa treatments
• 25% discount on food & beverage throughout the hotels and restaurants
• 50% discount on bed & breakfast stays throughout the hotels
• Friends & Family rates across the group
• Length of Service rewards
To find out more about this exciting opportunity within this progressive hotel group, please send your cv in the first instance
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