The Elizabeth House Hotel is currently recruiting for a Sous Chef to join their team. Reporting to the hotel manager, the Sous Chef plays a pivotal role in the daily success and running of the business. It's all about delivering the best service and product to our hotel guests.
We're looking for great leadership to deliver simple menus. Sous Chefs are expected to cover the following points;
- Demonstrate your leadership with a hands-on approach and effective communication, engaging and motivating your team through pre-shift briefs.
- Manage stock control and food margins.
- Manage NSF, EHO and Health and Safety audits to a high standard.
- Have an eye for detail to ensure quality and hotel standards.
- Show passion for the hotel, visible when ensuring your team are knowledgeable and confident.
- Staying up-to-date with culinary trends and kitchen processes.
- Dealing with suppliers and ensuring that they supply quality goods at affordable prices
- Managing the inventory and ordering stock as needed.
- Overseeing the maintenance of kitchen equipment and organising repairs when needed.
The Sous Chef must feel comfortable alone working and well under pressure.
Our service times are as follows;
Evening Service (Monday - Friday) 17:30 - 22:00, Saturday Service is only during the summer period. The requirements is 2/3 evenings a week.
During busy times the Sous Chef will be supported by a Kitchen Porter and/or Junior Chef.
Pay is determined by experience and the value added to the business. It's a great opportunity to join a constantly growing family run hotel group.
Pay: £14.00-£15.00 per hour
Benefits:
- Discounted or free food
- On-site parking
Work Location: In person
