Position: Sous Chef
Operation: Gastro Restaurant and Garden (modern British)
Location: North London
Salary: £31,000 – £32,000 pa
Working Hrs: 5 Days / 7 Shifts
Company Info
Recently refurbished – this beautiful Pub set over 2 floors with garden offers seasonal rustic British dining at its best. Offering a robust small plate menu on the bar, the seasonal all day dining menu showcases good classic Gastro fare along with a selection of more refined Restaurant dishes.
With a high spec, well-maintained open kitchen, there’s also an additional prep kitchen set off the function room on the first floor. Seasonal ingredients are sourced from small, award winning British suppliers to ensure first rate quality. Loyal local following and popular for Sunday lunch and private bookings (celebrations, large groups).
approximately. £8,000 to £10,000 weekly net food sales / 9.00pm – 10.00pm last orders
Role
Supporting the Head Chef in all aspects of kitchen management with small brigade (5 – 6 chefs and KPs). Duties include:
Monthly menu planning including costing and specification sheets (seasonal 2AA Rosette Restaurant and classic Gastro fare)
Deputising in the Chef’s absence, running service, team direction and organisation, maintaining high food quality and service standards
Food ordering, stock management, supplier relations and invoices, monthly stock audits, maintaining 70% General Practitioner margin
Team training and development, kitchen admin, compliance and HACCP files and procedures, maintenance of kitchen and equipment
Desired Attributes
This would suit a Sous Chef who loves to be creative and has a good grasp of seasonal ingredients. A Chef who is seeking good ongoing kitchen management development with a view to progressing to becoming a Head Chef (6 – 18 months).
Required skill set – confident at running service, strong plating and presentation skills, good communication and organisation levels, ability to work methodically, motivating and encouraging the team accordingly.
Salary and Benefits
Start salary: £28,000 to £29,000 basic and min. £3,000 service charge pa (4-weekly payroll cycle – 13 payments pa)
Comfortable live-in accommodation on site available (small weekly room deduction applied)
Permanent contract subject to standard 3 months probationary period; excellent development; movement within the group (new openings, etc); regular salary reviews; 5% workplace pension option; 28 days leave and staff discounts; FAM trips and team excursions; laundered uniform; meals on duty
Head chef in waiting / kitchen management training programme with Head chef progression from 6 – 18 months
approximately. 50 – 55 hrs p wk / 7 shifts over 5 days incl. Weekends
Immediate Start available / able to accommodate notice
In accordance with the Asylum and Immigration Act 1996, candidates must prove their right to work in the UK – Verification of Documentation will be undertaken as part of FCR recruitment process
FCR1618