Job Title: Sous Chef
Reports To: Head Chef
Location: The Bay Hotel, Coverack, Cornwall
Job Type: Full Time
Salary: To Be Discussed

JOB SUMMARY:

The Bay Hotel, Coverack is seeking passionate and experienced Sous Chefs to support the Head Chef in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. The ideal candidate will be a strong team leader, capable of motivating staff and maintaining consistency in delivering high-quality culinary experiences throughout the hotel. You will need to be able to step up in the absence of the Head Chef and work together with our team in the development of menus.
Working in a stunning location in a 14 bedroom hotel, overlooking Coverack Bay on the Lizard Peninsula in Cornwall, the ideal applicants will be flexible but primarily focusing on producing high quality dishes for our All Day Bar Menu and our Hevva Restaurant menu.
Immediate start.

REQUIREMENTS:

• Proven experience as a Sous Chef or similar role in a busy kitchen
• Culinary degree or relevant certification is preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Excellent communication skills
• Ability to work under pressure and adapt to changing situations
• Creativity and passion for culinary excellence
• Flexible schedule, including availability on weekends and holidays

PREFERRED SKILLS:

• Experience with menu planning and costing
• Familiarity with various cooking techniques and cuisines
• Team-focused mindset and positive attitude
  Job Types: Full-time, Permanent
  Pay: £13.50-£15.00 per hour
  Expected hours: 38 – 45 per week

Additional pay:

• Tips

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Schedule:

• 8 hour shift
• Weekend availability

Work Location: In person
Reference ID: BHSC-Jul-25
Expected start date: 28/07/202

• Assist the Head Chef in managing daily kitchen operations
• Supervise and coordinate kitchen staff during food preparation and service
• Ensure all dishes are prepared and presented according to quality standards
• Oversee inventory, stock rotation, and ordering of supplies
• Maintain a clean, safe, and organized kitchen in accordance with health regulations
• Train and mentor junior kitchen staff
• Step in for the Head Chef when necessary
• Monitor food cost, waste, and portion control
• Collaborate on menu development and seasonal offerings
• Ensure timely preparation of food to meet service schedules