KEY REQUIREMENTS:

The successful candidate should have a lot of stamina, be able and eager to learn, and be passionate about food. The candidate should also be versatile and flexible, so they are able to gain experience across the whole business.
Any of the following experience is preferable:
- Sous chef / Junior sous (1 year)
- CDP experience at Michelin Star level
- CDP experience at 3 or 4 rosette level
Any of the following qualifications are preferable:
- SVQ/NVQ Level 2 or 3 in Professional Cookery
- City and Guilds Diploma in Professional Cookery
- HND/HNC In Professional Cookery
- Basic/Intermediate Food Hygiene Certificate
Applicants should be made aware there is a substantial amount of manual handling involved in the role.

SUMMARY:

If you are an eager and driven individual who is passionate about cooking with some of the best produce in the country and is willing to work hard, learn and progress their career then this is the opportunity for you!
If you wish to apply, please email a cover letter and curriculum vitae to Fraser Cameron at: F.Cameron@annandaledistillery.com
Should you be successful in your interview, candidates will be asked to complete a working trial including preparing 2 dishes that you think would meet the standards of the restaurant.
Please note all potential candidates must be 18+
Job Types: Full-time, Permanent
Pay: £33,000.00-£40,000.00 per year

Benefits:

• Company pension
• Cycle to work scheme
• Discounted or free food
• Employee discount
• Relocation assistance
• Store discount

Ability to commute/relocate:

• Dumfries DG1 2JA: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Chef: 4 years (required)

Work authorisation:

• United Kingdom (required)

Work Location: In perso

The successful candidate will be based in the Kitchen and will have the opportunity to work on all sections of the kitchen, including the pass.
Responsibilities of a Sous Chef include but are not limited to:
- Overseeing and preparing each section
- Helping with deliveries, including placing orders and managing stock
- Upholding and maintaining the high standard set by the restaurant
- Developing future dishes
- Costing and menu planning
- Guiding and teaching the CDPs, and Commis chefs
- Following high standard of health and hygiene regulations including HACCP
- Cleaning of kitchen and store areas
- Responsible for running the kitchen in absence of Head Chef