Sous Chef

Calling all passionate Sous Chefs! Seriously you must love to cook with freshest of ingredients, working in an environment with "that'll do!" just doesn't! Our Client has aspirations to make the Top 50 Gastro businesses within the next 12 months, so get your creative juices flowing, because its not just about cooking outstanding food for the great and the good this is an opportunity to join a multi million pound empire, that is looking to expand with 8 sites already in the pipeline for 2025 this is an exciting opportunity has arisen for an experienced Sous Chef to join an expanding fresh food gastro pub company in the Chester Region. This permanent role offers a competitive salary range of £38,000 - £40,000 and the chance to be part of a dynamic team dedicated to delivering the highest quality food and exceptional customer experiences. Key Highlights: Join a growing, customer-focused gastro pub company with a strong reputation for excellent food and service Opportunity to showcase your creative flair and passion for cooking with fresh, high-quality ingredients Collaborate with a talented team and contribute to the development of innovative, seasonal menus Preferred Requirements: Proven experience as a Sous Chef or above in a similar upmarket, fresh food restaurant environment Ability to lead and motivate a large team of up to 8 individuals, fostering a positive and collaborative work culture Proficient in managing kitchen operations, including GP, costing, wastage, ordering, and stock control Strong health and safety knowledge to ensure compliance in a fast-paced kitchen setting Adaptable and enthusiastic about working with daily, weekly, and seasonal menu changes Preferred Qualifications: Passion for cooking and a creative flair for using fresh, high-quality ingredients Experience working in a branded or independent upmarket restaurant environment Proven track record of training and developing kitchen staff to enhance their skills and performance AMRT1_UKCT

Location: Channel Islands, GB

Posted Date: 5/3/2025