WE ARE HIRING: Sous Chef
We are looking to recruit a Sous Chef to help support our Marks Bakery team. The ideal candidate will be passionate, friendly, energetic and calm, and will play a key part in the development of our business.
Quality ingredients are at the heart of what we do, and we take great pride in working with the freshest, most local and seasonal produce available, celebrating and showcasing the surrounding vibrant community. We grow as many of our ingredients as possible on our own farm in Backwell. As much as possible gets made on the premises and we like to keep things simple and straightforward, keeping the menus small and seasonal.
Here in our independently owned venues, we want to give young enthusiastic chefs the opportunity to shine, to be creative and to bring ideas to our kitchen. We’re looking for people to inspire us. We want you to help us develop our menus, keep our regular customers coming back and entice new customers in.
We value our staff and know how important your job satisfaction is to our success. Flexible working hours and days are available for the right people to help us achieve our ambition.
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HOURS: +/- 40
PAY: £12.80 – £13.20/hour
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Key responsibilities for the Sous Chef are:
To run the kitchen in the absence of the head chef and will work with our Head Chef to ensure consistently high standards by adhering to the company specifications and procedures.
Provide a consistently high level of service and product delivery.
Co-ordinate, plan, participate and supervise production, preparation and presentation of meals.
Responsible for working on all sections of the kitchen as required.
Help the Head Chef to develop new dishes and menus. Keep up to date with new products, menus and promotions.
Plan and allocate jobs to junior staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.
Assist with the training, development and motivation of junior staff.
Be fluent in HACCP procedures and assist in due diligence.
Work in co-operation with other departments, especially the food service department.
You must have at least 1-year experience as a Sous Chef or minimum of 2 years as a CDP, a friendly approach and a real passion for cooking. You have to be an ambitious and enthusiastic Chef with a real desire to progress.
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We offer you:
An average 40 hr working week and flexible shifts
28 days holiday per year
Expanding company with opportunity for advancement and progression
Training and cross training in other areas in our restaurants and farm (training is tailored to the individual)
Working with fresh food and produce from our farm
Free meals on duty
Team benefit scheme across all of our venues
Fantastic working conditions, friendly and fun working environment, with a supportive team
Ethically and environmentally aware employer – We are part of the Sustainable Restaurant Association, a community of businesses working towards an environmentally restorative and socially progressive UK hospitality sector.
Access to Hospitality Action’s Employee Assistance Programme for free, confidential help and advice when you are facing problems, difficulties or challenges relating to your home or working life.
Regular performance appraisals
We’re committed to creating a diverse environment. All qualified applicants will receive equal consideration without regard to race, religion, gender, gender identity or expression, sexual orientation, national origin, disability or age.
Please send your CV and tell us why you are interested in working with us. We look forward to hearing from you.