JOB OVERVIEW

A fantastic opportunity has arisen for passionate and skilled Sous Chef to join our culinary team.
We are a very busy three star, high volume family owned hotel in the town of Grange over Sands. The company has been trading successfully for over 30 years and has 7 sister hotels.
The ideal candidate will play a crucial role in supporting our Executive Head Chef in the daily operations of our kitchen, ensuring that high standards of food quality and safety are maintained. This position is perfect for someone with a strong background in a high volume hotel or restaurant operation, who thrives in a fast-paced environment and is eager to help lead our kitchen team.

SKILLS

• Strong knowledge of hospitality principles and practices.
• Proficient in food safety standards and regulations.
• Experience as a cook in a high number of cover environment and banqueting operation, with a solid understanding of culinary techniques.
• Excellent team management skills, with the ability to motivate and lead a diverse kitchen team.
• Demonstrated ability in food production and preparation, with an eye for detail in presentation.
• Strong communication skills to effectively interact with team members and other departments.
• Ability to work under pressure while maintaining high standards of quality and efficiency.
• Experience of online and telephone ordering practices and experienced in the use of Microsoft Office-Word and Excel programmes.
  In return we offer straight shifts, competitive salary based on experience, 28 days annual paid holiday, free onsite parking and free live in with meals is available for this position.
  An employers written reference is required upon offer of employment.
  Job Types: Full-time, Permanent
  Pay: £29,000.00-£31,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Work Location: In person
Reference ID: SOUS2025CG

• Assist the Head Chef in menu planning, food preparation, and presentation.
• Deputise for the Head Chef in staff rotas, food safety compliance paperwork, daily orders and monthly stocktaking.
• Supervise kitchen staff, providing guidance and support to ensure efficient operations.
• Maintain cleanliness in the kitchen.
• Oversee food production processes, ensuring quality standards are met consistently.
• Train new kitchen staff on basic and classic cooking techniques, food safety practices, and hotel food service policies.
• Help resolve any issues that arise during service to maintain a smooth workflow.