Job Description

Sous Chef, York City Centre, Boutique Hotel, £42,000 Package

Fresh Food-Led Independent Group

Straight Shifts, Great Work/Life Balance, 45 hour week

The Benefits include:

• Superb salary of £38,000 PA

• Tronk around £4,000 in addition to salary

• 5 Straight shifts a week

• Full menu autonomy alongside the head chef

• 5 days over 7, you create a working rota

• 45 hour working week

• modern kitchen with all the latest kit and equipment

• Pension scheme

• Proven Progression

About Our Clients

Our Independent clients operate this thriving independent boutique Hotel in York City Centre, dedicated to providing guests with exceptional dining experiences.

The hotel Restaurant prides itself on using fresh, locally-sourced ingredients to create innovative and delicious dishes that showcase the best of modern British cuisine.

We are seeking a talented and passionate Sous Chef to join the dynamic kitchen team in this lovely City centre setting

As Sous Chef, you will play a crucial role in the day-to-day operations of the kitchen, working closely with the Head Chef to ensure the highest standards of food quality, presentation, and kitchen efficiency.

This position requires a combination of Chef & cooking expertise, leadership skills, and a deep passion for fresh, seasonal ingredients.

Key Responsibilities

• Assist the Head Chef in menu planning and development, with a focus on fresh, seasonal ingredients and innovative flavor combinations

• Oversee daily kitchen operations, including food preparation, cooking, and plating

• Ensure adherence to food safety and hygiene standards, maintaining a clean and organised kitchen environment

• Train, supervise, and mentor junior kitchen staff, fostering a positive and collaborative work environment

• Manage inventory, place orders, and work with local suppliers to source high-quality ingredients

• Assist in cost control measures, including minimising waste and optimising ingredient usage

• Collaborate with front-of-house staff to ensure smooth service and address any customer feedback or special requests

• Step in for the Head Chef when necessary, assuming full responsibility for kitchen operations

• Contribute to the development of new dishes and seasonal menu updates

• Maintain and update recipe books and standard operating procedures

• Participate in staff meetings and contribute ideas for improving kitchen efficiency and food quality

• Stay current with culinary trends and techniques, continuously expanding your knowledge and skills

Qualifications and Skills

• Minimum of 3-5 years of experience in a similar role, preferably in a fresh food-led hotel, restaurant or gastro pub setting

• NVQ Level 2 in Hospitality or equivalent qualification from a recognised institution

• Strong knowledge of various cooking methods, ingredients, and culinary techniques

• Excellent understanding of food safety regulations and health and safety standards

• Proven ability to lead and motivate a kitchen team

• Strong organisational and time management skills

• Ability to work under pressure in a fast-paced environment

• Creativity and passion for developing new dishes and flavor combinations

• Excellent communication skills, both verbal and written

• Proficiency in kitchen management software and inventory systems

• Flexibility to work evenings, weekends, and holidays as required

If this sounds like the ideal position for you then send your CV and cover letter through the link here, to hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices