RECRUITING SOUS CHEF FOR CENTRAL CITY CENTRE RESTAURANT

Monteiths is located on the Royal Mile, offering the best local produce with a Scottish twist, sourced from renowned suppliers across the country.

We are currently recruiting for a Sous Chef to join our team. DOE £32,500 salary + tronc & cash tip on top (£10,500+ IN ANNUAL TIPS Cash & Card)

• Paid Breaks
• Free meals
• Equal share of gratuities between all employees
• 28 days per year holiday
• 20% our venues for meals out
• Access to our online training platform.

Career development opportunities in one of Scotland’s most renowned hospitality independents who are serving fresh food in venues with their own identity’s and ethos
We offer candidates excellent base rates + Tronc and Cash gratuities.

The main duties of the role are

• Ensuring the smooth operation of the food service and preparation within the kitchen
• Monitoring of Wastage & Staff Food to ensure accurate GP% calculation
• Assisting the Head Chef to train new chefs to standard and company process.
• Stock Rotation & Ordering to ensure minimum wastage but also having the correct par levels to ensure a customer is not left wanting
• Documentation & Safe preparation of Allergens within the kitchen

Experience in 5* Restaurants is preferable as is an eye for detail, the drive & ambition to improve the customer feedback & experience and food quality. Cooking from scratch experience only as we use the finest Scottish Ingredients to create satisfying flavour combinations to entice our customers back again & again.

As well as having a professional experience in;

• Running of a service in a busy fast paced kitchen
• All necessary knowledge in food preparation and cookery to prepare & execute high end fresh food
• Ordering, Par Levels & Stock Rotation
• Record keeping for food safety

If you would like to join a well established company, work with the best local produce and further your career in hospitality, then get in touch and apply today.
Job Types: Full-time, Permanent
Pay: From £43,000.00 per year

Benefits:

• Company pension

Schedule:

• Weekend availability

Experience:

• Sous Chef: 1 year (required)

Work Location: In perso

• Ensuring the smooth operation of the food service and preparation within the kitchen
• Monitoring of Wastage & Staff Food to ensure accurate GP% calculation
• Assisting the Head Chef to train new chefs to standard and company process.
• Stock Rotation & Ordering to ensure minimum wastage but also having the correct par levels to ensure a customer is not left wanting
• Documentation & Safe preparation of Allergens within the kitche