JOB OVERVIEW

An exciting opportunity has arisen for an Experienced Senior Sous Chef to join our award winning upmarket rosette gastro pub.
At the Kentish Hare we offer fresh food with regular menu changes. We are proud of our strong customer relationships and friendly atmosphere. We are looking for an experienced Senior Sous Chef who can deliver the highest levels of quality food.
Along with a fabulous looking restaurant there is also a modern, well-equipped kitchen. With a talented brigade of 5-6 chefs, we prepare absolutely everything in house, utilising all the wonderful Kent produce to create a modern British menu.
Senior Sous Chef – superb career prospects – package £45,000

SKILLS

• Strong background in hospitality with a passion for culinary arts.
• Proven experience in food production within a restaurant setting.
• Excellent leadership skills with the ability to motivate and manage a team effectively.
• Proficient in supervising kitchen operations, ensuring smooth service during busy periods.
• Solid understanding of food preparation techniques and culinary best practices.
• Ability to work collaboratively within a team while maintaining individual accountability.
• Strong organisational skills with attention to detail, ensuring consistency in food presentation.
  Join us as we create memorable dining experiences through exceptional cuisine and outstanding service. If you have the required skills and are ready to take on this exciting challenge, we would love to hear from you.
  Job Type: Full-time
  Pay: £36,500.00-£38,500.00 per year

Additional pay:

• Bonus scheme
• Performance bonus
• Tips
• Yearly bonus

Benefits:

• Employee discount

Schedule:

• Day shift
• Every weekend
• Weekend availability

Work Location: In person
Reference ID: PCB.SeniorSousChef-April202

• Assist the Head Chef in overseeing daily kitchen operations and food preparation.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow.
• Collaborate with the culinary team to develop innovative menu items and seasonal offerings.
• Maintain high standards of food hygiene and safety practices in accordance with regulations.
• Monitor inventory levels and assist with ordering supplies as needed.
• Train new kitchen staff on food preparation techniques and restaurant policies.
• Ensure that all dishes are prepared to the highest quality before serving to guests.