OVERVIEW

Based in the heart of Ferryhill, The Ferryhill House Hotel has a collection of boutique bedrooms, a newly refurbished brasserie restaurant, lounge bar with live sport and garden terrace complete with children’s play park.
Working alongside the Head Chef, we are seeking a skilled and passionate Sous Chef to join our kitchen team at The Ferryhill.
The ideal candidate will have a strong background in food production and kitchen management, with the ability to lead a team in a fast-paced restaurant environment. This role requires a commitment to food safety and quality, ensuring that every dish meets our high standards of excellence. If you have a passion for cooking and a desire to contribute to an exceptional dining experience, we want to hear from you
Strong team player and experience a necessity. Competitive salary (dependent on experience).

QUALIFICATIONS

• Proven experience in a similar role within a restaurant setting, preferably as a Sous Chef or similar position.
• Strong supervisory experience with demonstrated team management skills.
• Extensive knowledge of food preparation techniques, cooking methods, and presentation styles.
• Familiarity with food safety standards and regulations is essential.
• Excellent leadership abilities with the capacity to motivate and inspire team members.
• Previous experience in hospitality is highly desirable.
• Strong organisational skills with the ability to multitask effectively in a busy kitchen environment.
• A passion for food and commitment to delivering exceptional dining experiences.
  Job Type: Full-time
  Pay: From £13.50 per hour

Benefits:

• Company pension
• Employee discount
• Free parking

Work Location: In perso

• Assist the Head Chef in overseeing kitchen operations and managing daily activities.
• Supervise kitchen staff, providing guidance and support to ensure efficient food preparation and service.
• Prepare and cook high-quality dishes according to menu specifications while maintaining consistency.
• Ensure adherence to food safety regulations and maintain cleanliness in the kitchen at all times.
• Collaborate with the kitchen team to develop new menu items and improve existing recipes.
• Monitor inventory levels, assist with ordering supplies, and manage food costs effectively.
• Train new kitchen staff on proper cooking techniques, equipment usage, and safety protocols.
• Maintain a positive working environment that encourages teamwork and collaboration.