Sous Chef
Job Type : Permanent, Contract, Full Time
Salary : £36500/annum Included in job spec
Sous Chef
£36.500 per annum, (£35,000 + £1,500 per annum guaranteed service charge payment paid quarterly)
Benefits
An additional end of financial year service charge bonus also paid.
Accommodation available
4 weeks holiday increasing to 5 weeks with service.
8 Bank holidays
Free car parking
Employee uniform
In addition you will benefit from a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Spas
Discount on retail products in our two Utopia Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday
The Place
The Client Hotel, part of a private Collection of quality hotels of distinction just outside London.
Exciting refurbishment and redevelopment plans have been completed which have transformed this venue, with 26 acres of lovingly maintained gardens and woodlands into a beautiful Country House Hotel. The Hotel including all bedrooms have been completely refurbished and updated with work recently having been completed on the Mews building to increase the number of bedrooms to 56 in total. Our first AA inspection has resulted in 4 Stars for the Hotel and 2 Rosettes for dining being awarded, so we are well on the way!
The Role
Reporting to the Head Chef, with responsibility for all aspects of food production from sourcing suppliers to delivering customer excellence in the finished dish.
Creating a restaurant menu to inspire local patrons, an afternoon tea menu that encourages loyal local business will all be on the to do list of the new Head Chef.
You will be responsible for;
Recruitment, training, and coaching team of 6 Chefs and 3 Kitchen Porters – adding to your team as the business grows.
The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel
Development of menu ideas to progress the food offering to achieve rosette standards across all areas of service, restaurant, banqueting, afternoon tea, corporate functions.
Ensure compliance with HACCP and food hygiene, health, and safety legislation.
Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
Requirements
Experience of developing a quality hotel restaurant to 2 rosettes standard and beyond
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More Information
- Address Guildford, Surrey
