Sous Chef - Isles of Scilly

Winners Recruitment Limited
Isles of Scilly
£20,000 - £24,999
20 Feb 2019
23 Feb 2019
Contract Type
Full Time

Experienced Sous Chef needed - Isles of Scilly

This is an exciting opportunity for an aspiring Sous Chef with a passion for using fresh quality ingredients.
The successful candidate will receive a competitive salary, a target-related bonus, accommodation, staff uniform and meals on duty.

In this role your essential duties and responsibilities will be to:

  • Work with the hotel's team to produce a menu & specials that are not only outstanding in quality but also efficient and costed correctly.
  • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
  • Evaluate food products to ensure that quality standards are consistently attained.
  • Coordinate the staff rotas within the required targets.
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establish controls to minimise food and supply waste.
  • Encourage & motivate the team at all times.
  • Attend management meetings.
  • Consult with the F&B Manager about food production aspects of special events being planned.
  • Cook or directly supervise the cooking of items that require skilful preparation.
  • In conjunction with the F&B Manager, assist in maintaining a high level of service principles in accordance with established standards.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provide training and professional development opportunities for all kitchen staff.
  • Support safe work habits and a safe working environment at all times
  • Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure.
  • Can work on own initiative to deal with problems and opportunities.
  • Communicate a vision of success which the team want to be part of.

You must have at least 3 years' experience at Sous Chef level.

This is a seasonal position, beginning at the start of March, finishing at the end of October.

Accommodation and meals included