Sous Chef Hotel

Sous Chef | Bideford Full-Time | Permanent | £32,000 - £38,000 per annum Quartz Recruitment is proud to be working with a well-established hotel in Bideford to recruit a Sous Chef for their professional and friendly kitchen team. This is a fantastic opportunity for a talented chef looking for a great work-life balance, with 44 hours per week and finishing times no later than 8:30 PMa rare find in the hospitality industry. Why Apply? Competitive salary of £32,000 - £38,000 per year Live-in accommodation available if required A structured rota with excellent working hours Work with fresh, locally sourced produce, creating high-quality dishes Be part of a friendly, professional, and well-established kitchen team The Role As Sous Chef, you will work closely with the Head Chef to deliver exceptional meals in a hotel known for its focus on fresh, locally sourced ingredients and high culinary standards. Your responsibilities will include: Assisting in menu planning and creative dish development Preparing and cooking high-quality dishes using fresh local produce Maintaining consistency and presentation across all meals Ensuring high standards of kitchen hygiene and organisation Supporting the Head Chef in managing kitchen operations efficiently About You We are looking for a passionate and dedicated chef with: Previous experience as a Sous Chef A love for working with fresh, seasonal ingredients The ability to thrive in a structured, team-oriented kitchen Strong knowledge of food safety and hygiene regulations Excellent organisational and time management skills A keen eye for detail and a commitment to high culinary standards Why Work with Quartz Recruitment? At Quartz Recruitment, we make the job search process straightforward and stress-free. With our friendly, professional, and personalised approach, we take the time to understand what you're looking for and ensure a seamless experience from application to placement. To apply, contact Quartz Recruitment today! AMRT1_UKCT

Location: Abbotsham, GB

Posted Date: 5/3/2025