CHEF

42 Hours - No Late Finishes Salary £31,229 Per Annum Live In Option Available 21 days annual holiday entitlement + Bank Holidays Full uniform provided

  42 Hours - No Late Finishes Salary £31,229 Per Annum Live In Option Available 21 days annual holiday entitlement + Bank Holidays Full uniform Bullet Points

• • Sous Chef - Young Persons Leisure Retreat
  • Salary £31,229 Per Annum
  • 21 days annual holiday entitlement + Bank Holidays
  Full Job Description
• Sous Chef – Young Persons Leisure Retreat
  
  42 Hours – No Late Finishes
  Salary £31,229 Per Annum
  Live In Option Available
  21 days annual holiday entitlement + Bank Holidays
  Full uniform provided  
   
  Our client are recruiting an experienced Sous Chef to join their dynamic kitchen team. As Sous Chef you will provide a high standard dining experience in a fast-paced environment by providing appetising, nutritious meals and excellent customer service. Reporting to the Catering Manager/Head Chef, you will take responsibility for the catering provision consistently being in line with company standards and safety procedures. Food safety is a key part of the role. All candidates must be proficient in all aspects of food safety & kitchen hygiene standards  
   
  PERKS & BENEFITS
  
  • A generous benefits package including annual leave accrual, birthday leave, pension & death in service cover
  • Enjoy a range of employee perks including discounted holidays across the company sites, partner offers and 20% discount in all the on-site shops
  • Health and wellbeing support through the Employee Assistance Programme, mobile app and health cashback plan
   
  KEY RESPONSIBILITES
  
  • To ensure that food preparation and service meets all laws, regulations and policies in line with health and safety, allergen safety, food safety, Company Standards and The Company Food Safety Management System
  • To focus on all customers including guests, staff and visitors meeting dietary and allergen requirements ensuring quality of food and service
  • Conducting training and overseeing the catering team to provide an excellent catering service operation
  • Manage all financial aspects to ensure maximum value for money and effective cost control
  • On shift management of all facilities, resources and the working environment to meet all required regulations, policies and standards
  • Manage yourself and your team, ensuring the development of yourself and others. To assist with and carry out other duties required for the running of the centre operations
  • Assist with centre specific duties associated with a children’s residential activity centre
   
  CANDIDATE REQUIREMENTS
   
  
  • Advanced DBS is essential
  • Must be fully food allergen trained and well versed in all areas of kitchen and food hygiene
  • Kitchen management experience is preferred. Candidates should be natural leaders who welcome responsibility, drive standards and optimise efficiency
  • Candidates must have high volume catering. You must understand how to prep and deliver dishes to scale, ensuring the food is freshly prepared, nutritious & delicious