Sous Chef

at  The Rifle Volunteer Inn

OVERVIEW

We are offering an exciting opportunity to join our kitchen team as Sous Chef within our busy pub and restaurant.
You would work as part of a team under our head chef and be expected to run the kitchen team efficiently and to a high standard in their absence. We prepare and cook all the food on our menu from scratch and pride ourselves in using top quality local suppliers and ingredients. A passion and love for food is essential and you will be given every opportunity to help create and prepare new dishes for our seasonal menus.
We can offer the successful candidate fair and balanced working hours in a positive and supportive environment, allowing them time to enjoy their home life and free time.
This would be a full time position and we can offer an excellent hourly rate of pay to the right person.
To apply please email Jobs@riflevolunteer.com

SKILLS

• Proven experience in a similar role within a restaurant or hospitality setting.
• Strong team management skills with the ability to lead by example.
• Excellent food preparation and cooking skills, with a keen eye for detail.
• Knowledge of food production techniques and kitchen operations.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong communication skills, both verbal and written.
• A passion for culinary arts and a commitment to delivering exceptional dining experiences.
  If you are ready to take your culinary career to the next level as a Sous Chef, we invite you to apply and become an integral part of our dynamic team.
  Job Types: Full-time, Permanent
  Pay: £11.44-£15.00 per hour
  Expected hours: No more than 40 per week

Additional pay:

• Tips

Benefits:

• Company pension
• Employee discount
• On-site parking

Schedule:

• Monday to Friday
• Weekend availability

Work Location: In perso

• Assist the Head Chef in overseeing daily kitchen operations and staff management.
• Supervise food preparation and cooking processes to maintain quality and consistency.
• Ensure all dishes are prepared according to established recipes and standards.
• Train and mentor kitchen staff, fostering their culinary skills and knowledge.
• Maintain cleanliness and organisation of the kitchen, adhering to health and safety regulations.
• Collaborate with the Head Chef to develop new menu items and seasonal offerings.
• Monitor inventory levels and assist in ordering supplies as needed.
• Handle any issues that arise within the kitchen promptly and effectively.