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8906 Sous Chef

Job Title: 8906 Sous Chef
Contract Type: Permanent
Location: RG14 3BG / Newbury / Berkshire
Salary: 23000 - 25000 Basic + Tronc + Tips + Benefits Package
REF: VAC8906 – 2019 – CA7453FC
Contact Name: Frank Canonico
Contact Email:
Job Published: about 3 years ago

Job Description

The Company and the Role:
Superb Sous Chef opportunity in a 2-rosette fine dining Gastro Pub near Newbury, in a permanent and successful premier kitchen team pushing for their 3rd rosette award showcasing the best of British.
Part of a larger Branded Gastro pub group, this particular venue has achieved great success so far producing and creating amazing dishes from fresh local and seasonal produce.
The venue has a small number of rooms available to guests offering high standard accommodation complimented by culinary excellence produced by the Head Chef, Sous Chef and other brigade members of the kitchen team.
As Sous Chef it is your duty to help assist the Head Chef in the management and running of the kitchen, ensuring all food is prepared to the highest standard and providing a fine dining experience to guests.
The Company will offer support, progression, personal development and salary review opportunities to the right talented professional, who is able to prove their worth to the business, who is emotionally robust, and who can take direction and consistently perform to the companies high standards.
Key Features of the Role:
As Sous Chef you will support menu development and nutritional requirements for healthy eating cuisine, contracted for 55 - 60 hours per week, working 5 days a week, mixture of split and straight shifts including weekends where required.
Supporting the Head Chef with recruitment, management, training, performance, leading by example through high standards set, and ensuring systematic training is completed and recorded, covering in the absence of the Head Chef.
Responsible for the food preparation and presentation of menu items and buffets, implementing healthy eating philosophy, Company standards and offering a personal service to all guests.
Forecasting food stock levels daily organising rota’s, delegating kitchen responsibilities, carrying out Food and Safety hygiene practices and procedures, plus temperature checks, food ordering, waste management and managing the team when required.
Knowledge and Skills Required:
An accomplished Sous Chef or Senior CDP looking for the next step.
Current experience in a fine dining, rosette or Michelin standard kitchen is essential.
Level 2 Food Hygiene Certificate Level 2, plus HACCP and COSHH knowledge.
You must be self-motivated, able to motivate others, excellent organisational, communication and interpersonal skills that you can demonstrate in a trial interview, attention to detail and high standards, able to support and look after the kitchen in the absence of the Head Chef.
You must have a good understanding of all applicable Health and Safety legislation, Budget and Stock Control, Nutritional and Allergy knowledge and food control experience.
You must have worked in a fresh food kitchen, having carried out your own food preparation and you must be experienced cooking from scratch.
Own car or motorbike is essential as you will not be able to use public transport reliably and there is no live-in accommodation on site.

What’s on Offer?
Sous Chef will be offered a basic salary based on interview and trial assessment, ranging from £23,000 to £25,000 per annum.
Tips and Tronc will be issued, roughly an extra £3000 per annum on top of your basic salary.
Working under an award-wining Head Chef and brigade who have achieve 2 rosettes and are looking to achieve a 3rd.
28 days annual holiday.
Full time working hours of 55-60 hours per week, 5 days a week including split and straight shifts.
Plenty of training and personal development opportunities. Regular progression opportunities.
Free parking.
Huge staff discounts across the brand and group.
Perkbox with over 270 discounts and freebies for brands you use every day.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced fine dining, 1 or 2 rosette level Sous Chef or Michelin standard Sous Chef.
For UK based roles, in line with the requirements of the UK Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to making an application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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