Job Description

Experienced Sous Chef

Working in our busy restaurant located in Bourne End Marina. Working alongside our brilliant and highly experienced team. You will be enthusiastic and passionate about creating and cooking delicious, fresh/seasonal Spanish food with strong skills in creativity and plating designs, with a desire to strengthen your culinary skills.

You will need to drive a high standard of execution and be committed to delivering consistent, beautiful dishes as part of our authentic, Spanish concept.

Supporting senior leadership by developing and assuming management responsibilities such as:

Executes and supervises the preparation, cooking and service of various food items ensuring consistency and quality To be able to communicate and motivate your team providing day to day leadership and direction Assist the Head Chef in all areas including develop new dishes and menus. Deliver exceptional dishes to our high standard in a busy environment Have experience in leading, supervising and training a team Lead your team deliver exceptional, service Manage food production, quality and consistency within the kitchen on a daily basis Following our high standards of food hygiene and health & safety guideline

What we are looking for:

At least 1-2 years of previous experience as Sous Chef in a professional kitchen Knowledge of Spanish cuisine desirable but not essential as full training will be given You have a positive 'can do' attitude and a keen eye for attention to detail You are passionate, well organised and like a challenge

Range of benefits, including:

Highly competitive salary 34,465-37,485 + Tronc (OTE -up to 43k). Share of Tronc Excellent Training and Career Development opportunities 28 days holiday Company Pension scheme Uniform and meals on duty Employee/friends and family discount
Reference ID: ELC-BE-181125

Job Type: Full-time

Pay: 34,465.00-37,485.00 per year

Benefits:

Company pension Discounted or free food Free parking On-site parking Referral programme
Work Location: In person

Reference ID: ELC-BE181125