Role: Senior Sous Chef
Location: Kent
Salary: £38,000 + £5k guaranteed Tips
Accommodation: Not available – driver essential
 
We are delighted to be partnering with a stunning 2 AA Rosette vineyard and estate in Kent, who are looking to add a Senior Sous Chef to the team. The ideal candidate will assist in the management of kitchen operations, ensuring high-quality food preparation and presentation. This role requires strong leadership skills and a commitment to delivering exceptional hospitality in a fast-paced restaurant environment.
 
Candidates MUST have the right to live and work in the UK – we do not offer visa sponsorship. 
 
Key Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to health and safety standards
• Help with food preparation, including chopping, cooking, and plating dishes to meet menu specifications
• Supervise kitchen staff, providing guidance and support to ensure tasks are completed effectively and efficiently
• Maintain high standards of cleanliness and organisation within the kitchen area
• Collaborate with the culinary team to develop new menu items and enhance existing recipes
• Monitor inventory levels and assist with ordering supplies as needed
• Train new kitchen staff in food preparation techniques and safety protocols
• Foster a positive team environment through effective communication and leadership

Qualifications:

• Proven experience as a strong Junior Sous Chef or Sous Chef in a similar role within the hospitality industry
• Strong culinary skills with a passion for food preparation and presentation
• To be able to help with menu development with as the seasons change
• Excellent team management abilities, with experience supervising kitchen staff
• Knowledge of various cooking techniques, ingredients, equipment, and procedures
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail
• Strong leadership qualities with the ability to motivate and inspire team members
• A relevant culinary qualification is preferred but not essential

Benefits:

• Competitive salary and service charge
• Staff discounts across the group
• Career development and internal and external training opportunities
• The opportunity to work with exciting, interesting, and seasonal ingredients that we have grown, foraged or preserved
• Freshly cooked staff meals