Sous Chef, Country Inn, Circa £32,000 plus £8K tips
Stunning Location, Straight Shifts, Calderdale
Commutable to Huddersfield Halifax & Leeds
We are working on this position on behalf of our client who operate this stunning country Inn, which they have built up to be one of the regions finest over 3 generations and are currently recruiting a sous chef to join the team of talented chefs.
Providing a modern British 'Gastro' menu with everything made in house, this really is
a position can put a real quality mark on your CV, with 2 bars, a 100 cover restaurant, and a very strong reputation for their quality, unique outside catering company, this is a position where there will be a different aspect to your role from week to week.
The Venue is situated in a semi-rural location, so own transport would be needed, and there are excellent links to Huddersfield, Halifax, Oldham & Leeds, short term relocation, and live-in is also an option, so this really is a very accessible position for the right career minded chef.
The ideal candidate will be able to demonstrate:
-Experience working in a similar background, working with fresh food, be it in a hotel, quality events, restaurant or gastro pub environment
- Have experience working within a medium sized team, and have the skills to enthuse & engage junior
chefs
-Experience running the kitchen in Heads chefs absence
-Have a keen eye for seasonal & local produce
-Have experience in menu planning, stock control & kitchen management
In return our client is offering a fantastic Package, which includes:
-Very competitive salary, with above average tips.
-A competitive holiday allowance & pension scheme
-Meals on duty
-The opportunity to work with a progressive company, with proven progression.
-Relocation and live-in options
-The opportunity to be involved with the outside catering events the company also create.
If this position sounds perfect for you, or you would like some more information, please send your CV
through to the link provided alongside a covering letter, or call Eddy at the Dish hospitality office
