BACKGROUND

The Nare Hotel is Cornwall’s only 5* country house hotel by the sea. It is considered one of the most comfortable hotels in the West Country and is renowned for its unobtrusive, traditional service. It has been the highest rated hotel in Cornwall for over 30 years. It is set in some 8 acres, has 46 well-appointed rooms, a traditional ‘Dining Room’ and a more fine dining restaurant. In addition, the hotel offers a broad range of leisure facilities including tennis, croquet, indoor and outdoor swimming pools, a small spa with three treatment rooms and a 38’ motor launch which takes guests on excursions. The Nare hotel is a member of Pride of Britain Hotels consortium and the only ‘Small Luxury Hotel of the World’ west of Bath.

Our tight knit brigade operates across two kitchens, with one kitchen dedicated to each restaurant.
Our traditional dining room has 1 AA rosette and serves breakfast, afternoon tea and dinner. The food here is silver served and a firm favourite with our residents.
The Quarterdeck, our 2 AA Rosette Restaurant has recently been rebranded as a Seafood restaurant. Lunch is proving popular with new and longstanding guests, and our cuisine best described as Bistro/Brasserie. Dinner is a finer affair with a seasonal limited a la carte menu where the chefs may show their talent and flair using modern methods of cuisine and presentation. A very season orientated restaurant where you earn your stripes in the summer and winter is a time for development and planning.
The Sous Chef will run the day to day operations across the kitchens and will delegate daily duties to ensure each section is prepared for service. They will usually run their own section during a service, and are expected to manage the Pass whilst they are in charge. Our Sous Chef is expected to have a deep working understanding of daily kitchen compliance and kitchen management, alongside the ability to cook and develop the kitchen brigade. This will be achieved through developing menu specifications and demonstrating a high standard of professionalism. Additionally, our Sous Chef will work closely under the guidance of our Head Chef to manage the creation of special dietary menus, food waste, and the daily implementation of our Food Safety policy.