Seasonal Sous Chef
Location: Isles of Scilly
Job Type: Contract
Hours: Full time permanent
Date Posted: 21/01/2020
Closing Date: 15/02/2020
Experienced Sous Chef needed - Isles of Scilly
This is an exciting opportunity for an aspiring Sous Chef with a passion for using fresh quality ingredients.
The successful candidate will receive a competitive salary, a target-related bonus, accommodation, staff uniform and meals on duty.
In this role your essential duties and responsibilities will be to:
Work with the hotel's team to produce a menu & specials that are not only outstanding in quality but also efficient and costed correctly.
Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
Evaluate food products to ensure that quality standards are consistently attained.
Coordinate the staff rotas within the required targets.
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establish controls to minimise food and supply waste.
Encourage & motivate the team at all times.
Attend management meetings.
Consult with the F&B Manager about food production aspects of special events being planned.
Cook or directly supervise the cooking of items that require skilful preparation.
In conjunction with the F&B Manager, assist in maintaining a high level of service principles in accordance with established standards.
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provide training and professional development opportunities for all kitchen staff.
Support safe work habits and a safe working environment at all times
Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure.
Can work on own initiative to deal with problems and opportunities.
You must have at least 3 years' experience at Sous Chef level.
This is a seasonal position, beginning at the start of February finishing at the end of October.
Accommodation and meals included