Sous Chef

Location: Selsey

Salary: 31,200

Bee Happy Recruitment are working alongside a holiday park with social and sporting facilities in West Sussex. The business consists of a holiday park with 296 chalets, including a swimming pool and Cabana social club and bar. In addition, a golf club with a 9-hole historic course and clubhouse. They are seeking a Sous Chef to help the running of the restaurant at the Golf club.

Please note this role is an annualised contract role, you will be paid the same monthly salary, but in the winter, you may work less than 40 hours a week and, in the summer months you may have to do more than 40 hours a week due to the busier periods.

There is a possibility of live-in for the right candidate.

Responsibilities:

Overseeing Kitchen Operations -

Manage the kitchen team: Supervising the kitchen and making sure everyone is working efficiently and maintaining a high standard of food production. Ensuring that food preparation and cooking are done according to the menu and time constraints.
Monitor food quality: Ensuring that all dishes are prepared to the restaurant's standard in terms of taste, presentation, and consistency.

Food Preparation -

Prep work: Helping with or overseeing the preparation of ingredients.
Recipe development: Creating new dishes or adjusting existing ones based on seasonal ingredients or customer preferences.

Quality Control -

Inspecting food quality: Checking the taste, texture, and presentation of dishes before they leave the kitchen. Ensuring all food is prepared safely, with the correct cooking techniques and ingredients.
Ensuring consistency: Ensuring that dishes are consistent every time they are prepared, which is essential for customer satisfaction and maintaining standards.

Staff Training & Development -

Training kitchen staff: Helping to train others in the kitchen, coaching to improve their culinary skills and kitchen knowledge.
Mentoring and motivating: Leading by example, offering constructive feedback, and fostering a positive work environment.

Inventory Management

Stock management: Assisting in the inventory of kitchen supplies, including ordering food, ensuring proper storage of ingredients, and keeping track of stock levels to avoid wastage or shortages.
Cost control: Keeping an eye on food costs, managing portion sizes, and minimizing waste.

Health & Safety Compliance -

Maintain cleanliness and hygiene: Ensuring that kitchen staff adhere to sanitation and safety standards, including food safety guidelines and cleanliness in the kitchen.
Safety procedures: Ensuring that kitchen equipment is used safely and efficiently, and that staff follows proper procedures for handling hot equipment, sharp tools, and cleaning chemicals.

Team Benefits:

Career progression opportunities
10% off Food & Drink while on the resort
Generous Team Discount on Holidays
Use of swimming pool
Beach location
Company events

Job Type: Full-time

Pay: 31,200.00 per year