Sous Chef, Full-time to include weekend work (see below)
We are a family run garden centre which is potty about plants and passionate about serving high quality, freshly made food in our 260 cover restaurant & coffee shop.
Our daily hot specials are made using our own sauces and stocks, these include dishes like Beef & Guinness pies, Mediterranean vegetable lasagne and curries, not forgetting our popular Fish & Chips and roast dinners.
We are looking for an experienced Sous Chef that is used to a busy, fast-paced kitchen which produces high quality fresh food. You need to be able to contribute to the running of the kitchen and be capable of working within all areas. If you have drive, enthusiasm and are passionate about producing freshly made dishes, serving upwards of 500 plates of food each day, with the benefit of no evening hours, come take a look, you might be surprised.
Prepare required dishes, following recipes and guidelines from Senior Chefs, ensuring every dish which goes out meets our high standard
Work across all sections of the kitchen as directed each day, preparing food for breakfasts and lunches, along with running service from the hot pass
You are capable of running a section under guidance of the senior chefs
Work with more junior chefs to help build their knowledge
Pick up and identify any issues that need to be brought to the attention of the head chef – for example product quality, machinery faults, customer feedback
Maintain kitchen and hygiene standards, along with completing statutory documents and participate in daily and weekly cleaning rotas and maintain your
Areas of work to a high standard
Good Allergen and special dietary knowledge
Ability and desire to learn and progress within your role
A willingness to put yourself forward and step up to the requirements of the senior chefs and the business
Good communicator that is able to follow direction from senior chefs, along with being able to work and use your own initiative as part of team
Positive and enthusiastic approach to work
Full-time, 10 days a fortnight working every other weekend. 7.30am to 5pm (4pm on Sundays). No evening hours!
You’ll need to work Bank Holidays (excluding Christmas Day, Boxing Day & New Year’s Day), but will be given a day’s holiday in lieu
Ability to lift and carry kitchen items as required
Minimum of four years in kitchen positions
Report into the Head Chef, or Senior Sous Chef in their absence
Work alongside kitchen team; Head Chef, Senior Sous Chef, Junior Sous Chefs, Chef de Parties, Cooks and Catering Assistants
Work closely with dish wash and front of house teams
Rewards and Benefits
Salary to be confirmed dependent on skills and level of experience. In addition you will receive the following benefits:
o Discount – after a year employees are entitled to receive a 20% discount for the garden centre (some exceptions apply)
o Paid holiday – holiday entitlement is 20 days per year, plus bank holidays. Restrictions apply.
o Bonuses – these are discretionary according to business performance, in Summer and at Christmas
o Part-uniform provided
o Training & development, as required