Sous Chef - Gloucestershire /Worcestershire

Job Description

Job Description

Are you an accomplished Rosette Sous Chef looking for your next challenge?

Sous Chef required for Luxury Hotel in Cotswolds

This is the ideal opportunity for a Sous Chef who wants to make a name for themselves, alongside the Head Chef, as they can really focus on the food delivery – the owners of this establishment really want to push the food this year and next.

The ideal Sous Chef will have worked at 3AA Rosette or Michelin level. The Owners would perhaps take a very strong, hungry, passionate and food obsessed Chef de Partie and this would be their first Sous Chef role but your background must be full of at least 3AA Rosette and Michelin.

Using some of the finest locally-sourced food in the region, with every one of the restaurant’s unique dishes, originating from the hotel’s award-winning farm, orchard, vegetable and herb gardens.

They farm the land, breed their own animals and have converted the barn into a cookery school to show people how to prepare all the various cuts of meat and make the most of it all. They have Aberdeen Angus and Highland cattle, which means they can supply their own meat in the restaurant and school and have developed the garden so they can supply a lot of their own produce. Their aim is always to do as much as they can on their own or buy locally and that’s what they want to encourage other people to do too. Provenance is key!

The Role

Reporting to the Head Chef you will be responsible for producing dishes to the highest possible standard, as well as working with and supporting the Head Chef with menu planning etc.  



Key Responsibilities

• Preparing 3AA rosette level restaurant food


• Management of GP and stock control


• Experience of running restaurant, bar, and cookery school.


• Maintaining excellent standards of hygiene and cleaning schedules

The Person

You will already be an experienced Sous Chef capable of running a 3 Rosette Kitchen in the absence of the Head Chef

• Sound knowledge of running a 3 Rosette kitchen


• Strong understanding of kitchen finances and procedures


• Excellent communicator


• Passionate about fresh ingredients and other local products

Working Hours

Days off are Monday, Tuesday and Sunday evenings, while open on Wednesdays, Thursdays, Fridays, Saturdays, and for Sunday lunchtimes.

Salary & Benefits

Salary Package Mid – Late £30K’s dependent on experience

 

What Next?

If you would like to know more or you would like to apply for this opportunity, simply pick up the phone and call 01242 577222 and speak to me, Fiona or apply with your current CV.

We can offer permanent and temporary work to our candidates and we are always looking for good candidates for a variety of roles including chefs, management in all disciplines, housekeepers, hotel receptionists and waiting staff / bar staff.

Please visit our website for all current vacancies – www.cateringinternational.co.uk

Catering Services International acts as an employment agency for permanent recruitment and as an employment business for the supply of temporary workers.