In a Nutshell
We are looking for someone with a true passion for food who will be responsible for the day to day management, preparation and service of all food within the hotel. Ensuring that the highest standards of quality and service are maintained at all times and to ensure that strict food hygiene controls are kept in all areas of the kitchen.
You will be second in command to the Exec Head Chef Rob Potter who gained his Michelin star in 2016 and has retained it year on year.
Package DescriptionAnd now for the good stuff
Hospitality is all about looking after people and we are committed to our people. We work hard to ensure you can enjoy your job and are well rewarded. As well as excellent training, development and progression opportunities, other benefits include:
Competitive salary, benefits and we pay above the Real Living Wage.
29 days holiday (increasing with length of service)
We operate a discretionary service charge system.
50% Discount on food and beverage across all Exclusive properties
Really big discounts of room nights across all Exclusive properties
PERKZ discount scheme & Online guides such as Exercise, Wellbeing, and Finance.
Meals on duty provided for free
Recognition and rewards scheme
Access to our learning platform including great training and development programs.
Free gym access + where available dedicated classes.
B Corp accredited and commitment to improving our People, Product and Planet.
Free downloads to newspapers, magazines and books
Cycle to work scheme
Main ResponsibilitiesLots to do but lots of fun
Reporting to the Executive Chef, the Senior Sous Chef will be responsible for;
Ensuring the smooth running of kitchen operation at all times
Management of sound stock control & procedures
Managing communication within the kitchen and with other departments.
Assist the Executive Chef in menu writing, planning and be proactive in assessing current industry trends and initiatives for your section
Ensuring the standard of food and service are executed to the highest level at all times
To run the kitchen in the absence of the Executive/Head chef
Ensuring all financial aspects of the kitchen management are adhered to in particular carry out all costings within the budgeted guidelines
Management of food flash, processing of invoices and upkeep of revenue figures in the absence of the Executive chef
Controlling food wastage
Maintain the highest levels of food hygiene and health and safety at all times.
To set professional standards of conduct throughout the kitchen
Ensure every new starter in the kitchen follows a comprehensive induction plan in their first 3months
Support and monitor training and development of all staff in kitchen
The Ideal CandidateAre you right for us?
Our ideal candidate will have;
A true passion for food!
Strong, high volume kitchen background from within hotel, venue or restaurant sector, at a 5* standard minimum
Strong communication skills (verbal, listening, writing)
Commercially astute and financially aware
Highly organised
Proven record as a strong team leader
Keen and enthusiastic attitude coupled with drive, energy and stamina
Flexibility to work hours required by the business
Commitment and mobility
Innovation, creativity and attention to detail
About The CompanyAre we right for you?
We expect a lot but we’ll give a lot to get the right people. There are 4 main things we look for
We want people with bags of character. We don’t want you to hide your personality when you’re at work, we want you to feel comfortable, to be who you are.
We want people people. You’ve got to like being around others, smiling and chatting because you like people, not because someone told him to smile and chat.
We need extra milers. So if you think the job description is all you have to do, then we’re not for you.
You have to put your heart into it. When you tell a guess you’re happy to help, you have to mean it.
