An excellent opportunity has arisen for a Sous Chef to join the team at Exeter Golf and Country Club in the brand new £500,000 kitchen.
Salary / Benefits
Salary: £33,100
28 days holiday plus after 3 years – 1 extra day each year up a max of 33 days
Use of the gym, squash courts, tennis courts and pools after 3 months employment.
Chefs whites provided
Discounted meals on duty
Free staff parking
About the role
We are looking for a talented Sous Chef with passion, flair, high standards and a friendly personality to deliver first class food in our restaurant, member’s bars and events. The ideal Sous Chef candidate will be already enjoying a career as a Sous Chef or CDP within the South West hospitality and leisure industry and looking to develop their career to the next level within a high-quality business.
The Sous Chef will assist the Head Chef in the running of the kitchen, overseeing food preparation and ensuring professionalism and quality standards are maintained at all times. We are looking for an dynamic individual with experience in quality, forward-thinking establishments, with a passion for food, plus innovation and creativity to help develop menus across the business.
Responsibilities
Maintaining the highest standards of food safety and hygiene.
Training and guiding junior kitchen staff to maintain consistency and efficiency.
Supporting the Head Chef in managing inventory and controlling costs and minimising waste.
Embracing the use of locally sourced, fresh ingredients wherever possible
Maintain good communication within the Kitchen and develop a positive ‘can-do’ culture towards the Food and Beverage team
Experience and Qualifications
Proven experience as a Sous Chef in a reputable restaurant or gastro pub.
A genuine passion for creating exceptional food using locally sourced, fresh ingredients.
Strong leadership skills and the ability to thrive in a collaborative kitchen environment.
In-depth knowledge of various cooking techniques and cuisines.
A commitment to maintaining high standards of cleanliness and organization.
Creativity and a willingness to contribute ideas for menu development.
The capability to handle pressure during busy service periods.
Relevant culinary qualifications and certifications are advantageous.
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Applicants if not contacted by the organisation within four weeks of application should assume that they have not been shortlisted for interview.