Job description
Job Title : Premier Sous Chef
Location : Shifnal
Salary : Up to £34,000, plus service charge.
We are recruiting on behalf of a spectacular venue that offers a rich tapestry of history, culture, and natural beauty, making it a cherished destination for visitors and an important part of Britain's heritage.
Our client is searching for a Premier Sous Chef that will assist the Head Chef in leading the kitchens to achieve the highest standards of food production.
Benefits ;
The Role ;
The Ideal Candidate ;
Location : Shifnal
Salary : Up to £34,000, plus service charge.
We are recruiting on behalf of a spectacular venue that offers a rich tapestry of history, culture, and natural beauty, making it a cherished destination for visitors and an important part of Britain's heritage.
Our client is searching for a Premier Sous Chef that will assist the Head Chef in leading the kitchens to achieve the highest standards of food production.
Benefits ;
- Base salary up to £34,000, plus service charge.
- 45 hour contract, 5 out of 7 days.
- Working in a fresh food environment with majority of the vegetables and fruits grown within the grounds.
- Amazing opportunities to progress within the company.
- Free tickets to the events (*subject to availability or client arrangement)
- Discounts on dining in the AA Rosette restaurant.
- Annual Membership to the estate – complimentary admission for up to five guests.
The Role ;
- Assisting the Head Chef with all daily operations of the Kitchens.
- Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards.
- Staying up to date with culinary trends and kitchen processes.
- Dealing with suppliers and ensuring that they supply quality goods at affordable prices.
- Liaise with The Kitchen Gardening team to ensure that the Kitchen and garden operations are well planned, with optimum use of produce within season.
- Managing the inventory and ordering stock as needed
- Overseeing the maintenance of kitchen equipment and request purchase orders when necessary to facilitate organising repairs when needed.
- Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
- Developing new dishes and overhauling menus to attract more clientele.
- To develop staff in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process.
- To support staff within the department in order to develop the team to achieve a high standard of performance through training, coaching and mentoring, which may involve attendance of specific training courses to further development where possible and practicable to do so
The Ideal Candidate ;
- A National Diploma or Foundation Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
- Excellent organisational skills to ensure the smooth running of a kitchen.
- Strong leadership skills to effectively manage and motivate a kitchen team.
- Solid financial acumen, including the ability to manage a budget.
- Excellent IT Skills, including Excel and Word
- Excellent attention to detail.
- Naturally passionate about the hospitality industry is essential
- Food safety level 2
