This position is no longer open for applications

Seasonal Sous Chef

Seasonal Sous Chef (VC7249) Scarborough, England

Salary: GBP25000 - GBP28000 per annum

Seasonal Sous Chef

  • Salary: £25,000-£28,000 depending on experience
  • Reference: VC7249
  • Permanent - Full-time
  • Closing Date – 1st March 2019

THE POSITION:

Castle Hospitality division have an exciting and rare opportunity for a Seasonal Sous Chef for a unique Country House Hotel and Restaurant client based in the Lastingham, North Yorkshire area. This is the perfect position for an experienced Sous Chef. You will be completely guided and supported by the owners throughout all aspects of the fresh, local produce on the menu. Also, within the kitchen environment you will always have the support of the Commis Chef.

This is a Permanent seasonal Sous Chef position from March to the end of November.

REPORTING TO: Hotel owners

SKILLS, KNOWLEDGE & QUALIFICATIONS

Required:

  • Previous culinary experience
  • Food Hygiene Level 2
  • Great communication skills
  • Team player
  • Highly organised
  • An excellent understanding of hygiene and commitment to a clean working environment
  • Knowledge / experience of health and safety legislation

MAIN RESPONSIBILITIES

  • To ensure that all meals are prepared and presented to an agreed high standard and high quality.
  • To ensure that any special dietary meals are prepared.
  • To ensure that adequate stock controls are in place.
  • Prioritise workload and where necessary allocate tasks to relevant kitchen staff.
  • Create and maintain cooking and cleaning regimes (daily, weekly, periodically etc) for all areas of the kitchen in line with hotel standards.
  • To ensure all aspects of the meal preparation areas within the hotel operates to agreed standards and are kept clean and tidy.
  • To help train, monitor and guide staff while working in the kitchen, in the preparation of meals ensuring their food leaves the kitchen to a very high standard
  • To ensure that all new procedures, new recipes and menus are recorded and communicated to all the team.
  • To contribute to menus in advance in a regular and varied way where requested
  • To ensure that an inventory of kitchen equipment is updated and managed. To ensure all equipment used is safe and clean, reporting any issues to the Hotel Manager.
  • To ensure that proper quality control systems are adopted for all aspects of the meal preparation
  • To ensure that food handling, cleanliness, health, safety, risk assessments and that all procedures required within the meal preparation areas operate to the highest possible standards and completing all documentation required legally
  • To ensure that the meal preparation areas operate to current and any future legal or regulatory requirement.

Hours of work: On average 40 hours a week  

Own Transport would be required due to location.

For further details please contact Kim Jackson at Castle Hospitality on 01723 500643 and email your CV to kim.jackson@castle-employment.co.uk

 

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