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We are seeking a senior sous chef experienced in fresh food kitchens to deliver our menu and kitchen management in support of the head chef.
The Role:
Focusing on fresh quality seasonal ingredients and British cuisine.
Working in a professional kitchen, managing kitchen set up, food standards and kitchen logistics. Averaging 45-50 hours a week plus 2 days off.
Our Oak Room Dining room restaurant seats 70 covers and our downstairs bar area with an additional 35 covers.
Experience
This position requires an experienced chef with at least 4 years experience in British cuisine who is confident in all aspects of cookery and has a passion for delivering exceptional standards and consistency with passion and professionalism.
NVQ Level 2. Proficient in training in Food Safety, Health & Safety and HACCP.
