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Our independently owned 4* hotel comprises of 25 bedrooms, a 35 seat restaurant, 50 seat bar, and 2 function rooms catering for up o 100. Recently renovated in a sympathetic manner, we have maintained the original heritage and personality of the building. It is our objective to create the leading hotel in the area, as well as one of the finest on the south coast. We believe that out staff are essential to achieving this, and are looking to develop a friendly and professional team who will take pride in exceeding our guests expectations.
We are currently looking for an experienced Sous Chef to add to our team. You will work closely with the head chef to ensure a successful kitchen operation. This is an excellent opportunity for an independent and proactive individual, with plenty of your own initiative, as a high level of responsibility will be bestowed upon you.
Our kitchen services all aspects of our business from breakfasts and lunches to room service and wedding parties, so flexibility is essential. There is also a strong emphasis on using locally sourced produce, so the menu will change according to the season.
This is an excellent and unique opportunity for a chef to make their mark, and develop their reputation and their own style. You must have strong experience of team leadership, and excellent communication skills, as you will be responsible for the Human Resources within the kitchen. You will also be responsible for budgets and stock, menu development and generating new business within the conference, banqueting and weddings area.
Previous experience within a hotel is desirable but not essential. The position would also suit a senior chef de partie from a larger establishment.
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