Are you looking to expand on your experience in a quality-driven environment?
We are a bustling local restaurant looking to hire an aspiring C.D.P. Or junior sous to take the role of sous chef in our friendly, people oriented kitchen. We serve modern British and European cuisine, in a rustic style focusing on fresh local, organic and sustainable ingredients. We make as much as we can in-house, this ranges from pickling, fermenting, curing, making fresh cheeses, our own ice creams and sorbets to fresh pasta and cakes. You will be joining a small but well driven team who have worked hard to make the business what it is today, and who constantly strive to improve it.
Ultimately you will be responsible to the head chef and be in charge of the kitchen when they are not around. This means driving the team in a positive fashion to achieve the highest possible standards in all areas of the kitchen.
More specifically on the shifts that you run you will be in charge of making sure all orders are placed daily to ensure full availability of all items on our breakfast, lunch and dinner menus throughout the week for our customers. You will be responsible for ensuring the daily and weekly cleaning tasks are completed to a high standard and that the cleaning Rota’s and temperature sheets are completed and kept up to date. You will also be responsible for completing a stock take and filling in the relevant weekly paperwork for achieving our G.P. Margins. Making sure stock is continuously rotated to minimize wastage and ensure we remain a profitable business. Keeping a positive energy in the kitchen with all members of staff and motivating them to get the best possible results at all times.
The salary of £400 per week is supplemented by tronc. Which is never less than £2.00 per hour equating to an additional £90 per week based on a 45-hour contract, any overtime accrued covering sickness or holiday will be given as time in lieu.