We are currently recruiting a standards-driven Sous Chef with volume experience for this luxury country property in the Border region. This role will help oversee the smooth operation of the hotel’s busy gastrobar serving classic favourites as well as innovative options, all done to a very high standard with the aim of exceeding guest expectations.

Key responsibilities:

• Work alongside head chef to manage all daily kitchen activities
• Lead kitchen team in head chef’s absence
• Train and guide team on all aspects including line cooking, food prep and dish plating, as well as H&S and hygiene regulations etc
• Daily staff briefings
• Promote a positive working environment through respect and co-operation with fellow team mates
• Aid with menu preparation, ensuring food quality and freshness
• Ensure meal quality and consistency by following designated recipes
• Monitor ordering and stock: food rotation, stocking of stations, waste minimisation, budget management etc
• Maintain standards of health & hygiene across all kitchen areas in line with HAACP, H&S and all other relevant legislation

Candidate requirements:

• At least three years’ experience as Sous Chef in a similar setting
• Proven track record of delivering a high standard of food preparation and presentation
• Proven team leader with a positive management style and genuine commitment to nurturing and mentoring a team
• Thorough knowledge of all relevant kitchen legislation
• Able to commute with access to own transport

If you are committed to exceeding your guests’ dining expectations, we’d love to hear from you!