Job Description

Location: Set on the upper reaches of the River Teign, the 24-bedroom Gidleigh Park enjoys an exquisite location on the very edge of Dartmoor National Park in Devon. With 5 AA red stars, a stunning quality led 1 Michelin starred restaurant and a member of Relais & Chateaux, Gidleigh Park is widely recognised as one of the best hotels and restaurants in the UK, and can offer learning and development opportunities few others can.
Gidleigh Park is open Tuesday to Saturday each week- which means for most employees they are guaranteed Sunday and Monday off each week! :) The hotel may also be able to offer on-site staff accommodation, in order to help the newest members of the team re-locate and settle in, and has free on-site parking.
SERVICE CHARGE-We pay our team service charge each month! This service charge all goes into one pot, and 100% of that service charge is then shared amongst all the team at the hotel-every penny received is paid out to the team.
Service charge can be in the region of 395 a month (close to 4,750 per year) over and above base pay for a full time employee.
Send us a Whatsapp message with FAMILYFIRST to +44 7782 822774 to find out more, chat to us and apply (or apply the normal way, whichever works best for you!)
Come and join our team as a Sous Chef and let your passion and personality shine
Our culture is important to us, and we encourage everyone in our teams to show thoughtfulness towards each other and our guests.
As a Sous Chef, you will be working alongside the Head Chef to run a busy kitchen. You will be creating exciting and delicious dishes to be served to guests.
This role would suit someone who has worked in a similar environment previously.
Check out some of the key points about the role:

• As a skilled chef, you'll get to really put those knife skills to the test, cooking with the finest of ingredients.
• We want to keep everyone safe, so you'll need to keep up to date with the latest allergen training.
• Being one team, everyone in the kitchen is responsible for keeping it clean.
• Nobody wants out of date food, so labelling your food is important.
• As an experienced chef, we encourage you to share your knowledge with new, budding Junior Sous, CDP's, KP's and Commis coming into the industry.
• You'll be responsible for managing the kitchen in the absence of the Head Chef.
• Along with the Head Chef, you'll write the allergen matrix, to ensure that all our guests are kept safe.
• We can't run out of food, so it's important to keep on top of ordering, via Procure Wizard.

Work/life, or as it should be called life/work balance is important to us all, so we will always try to be fair with our rotas. We just ask that you can be flexible with us, so we can be flexible with you in return.
To say thank you, we have many perks:

• Competitive pay - We are proud that everyone who joins our group gets a competitive a rate of pay, irrespective of age, plus you get service charge and tips on top.
• Treat yourself once in a while with lots of retail and hospitality perks through our Perkbox platform.
• Excellent discounts across our family of hotels - you will be entitled to 25% off food & beverage in our hotels plus we offer an amazing staff rate of 25 B&B per person across the group & your friends and family get special rates too.
• We understand it's OK not to be OK, so we offer an externally run confidential helpline for any support you require about anything you might need as part of our Employee Assistance Programme.
• We sustain you physically too, meals when you are on duty are free.
• To be the best version of yourself, we encourage our teams to be curious. Everyone can learn and develop - our development pathways are unique to us and are the best in the business.
• We provide lots of opportunity to progress and move up - we have made hundreds of internal promotions, including to General Manager level.
• We like to say a special thank you for every year you are with us - our milestone awards include Champagne, afternoon tea, or dinner for you and someone special. When you reach the big milestones, you receive extra special gifts on top like longer hotel stays, extra days off and a unique gift especially chosen for you.

About our family of hotels
We bring a family of hotels together under one roof, ready to welcome guests with open arms, warm hearts and experiences that are simply memorable.
Each of our hotels are unique, individual, and quirky in personality. Quality is fundamental to everything we do, and it is the simple things that matter. We believe everyone should feel included, special and welcome, and that applies to our team and our guests.
We have very unique hotels in very special locations, from the award winning Gidleigh Park in Devon, the 900-year-old Amberley Castle to our cool city centre Abode Manchester set in a 19th century textile factory, two minutes from Piccadilly train station - to see the whole group, take a look here www.brownswordhotels.co.uk
If you're the type of person that likes to learn and share the wisdom, get in touch
Send us a Whatsapp message with FAMILYFIRST to +44 7782 822774 to find out more, chat to us and apply (or apply the normal way, whichever works best for you!)
About Company: Joining Gidleigh Park in September 2019, our Executive Head Chef Chris Eden arrived from Driftwood in Cornwall after 12 illustrious years as Head Chef. Chris was awarded a Michelin star in 2012, becoming the first Cornish born chef to hold a star in their home county. Retaining the star ever since, Chris was additionally awarded a fourth AA rosette in 2018, becoming just one of four chefs in Cornwall to hold this accolade. Bringing his produce-led ethos to the kitchens of Gidleigh Park, Chris' style is beautifully laced with touches of adventure and invention, creating refined plates where flavour is king. Chris' passion for great produce is infectious, always handled with exceptional skill and care. The seasonal bounty from the hotel's kitchen garden informs Chris' menus and his dishes are regularly changing to reflect the seasonality and availability of ingredients. The Garden Salad, for example, changes daily depending on the fresh vegetables picked that day and plump summer gooseberries are made into chutney to accompany the cheese course, also served with honeycomb from the Gidleigh Park estate. Undeniably refined with an exacting technique, Chris is also renowned for his honest, unfussy approach to cooking. His menus are contemporary with a nod to tradition, supporting local Devonshire farmers and producers to ensure that only the finest quality ingredients make it on to the plate.