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Sous Chef Suffolk Pushing for 3AA Rosettes up to 50k Live In
A Sous Chef is required in a stunning area of Suffolk for this award-winning restaurant.
Set within a beautiful luxury hotel, the restaurant has been awarded 2AA Rosettes for their excellent modern British cuisine and are looking at pushing this further.
They require a Sous Chef with a 3AA Rosette background to take the food to the next level. Unfortunately any applicants without the 3AA Rosette background cannot be considered for this role.
With an extremely talented brigade in place, and a newly renovated kitchen, they are looking for a highly skilled and talented Chef with to bolster the team as they push for further accolades.
Benefits:
- Live in accommodation available if required
- Amazing salary package plus overtime paid
- Career progression in a high-level kitchen
- Free on-site parking
They are wanting somebody passionate, who has a hunger to achieve more and has the necessary skill level to do this.
The highly skilled kitchen brigade is led by a Head Chef with an excellent award-winning background and they serve up to 50 covers per service.
All ingredients sourced within the area from the best local suppliers.
As Sous Chef, you will:
- Work under a talented Head Chef within a professional kitchen
- Be working across all sections as required and as Sous Chef your role will be to liaise closely with the Head Chef and provide a link to the other chefs in the brigade, ensuring everyone is working to an exceptional standard at all times
- Be expected to have good creative flair and a real passion for your work
- Working within an experienced and very busy brigade
This is a great opportunity for a passionate Sous Chef to join a great team, the restaurant offers excellent working conditions and is committed to staff training and personal development.
Due to the number of applicants received, unfortunately we are unable to reply individually to each. Should your application be suitable for the role, then you'll hear from us within 48 hours, thank you.
