Sous Chef, Independent Country Inn

Leeds Suburb, £36,000 and £5,000 tips

Stunning venue, Straight Shifts

The Benefits include:Superb salary

Above average tips

Full menu autonomy alongside the Executive head chef

5 days over 7, straight shifts

45-48 hour working week

modern kitchen with all the latest kit and equipment

Pension scheme

About the Venue

Our independent clients operate this stunning refurbished County Inn, commutable to Leeds, Otley and Ilkley, offering a casual fine dining menu, and also event catering within the estate set in the stunning Yorkshire countrysideThe Inns commitment to excellence and passion for creating memorable dining experiences has positioned this destination Inn as a leader in the local food scene.We are seeking to recruit a talented and dedicated Sous Chef to join the team within our clients talented kitchen team and help continue to push the boundaries of culinary creativity, working under a award winning head chef, you WILL learn here, and gain the skills to become a head chef in time in your own right.

Job Overview:

We are looking for an experienced and passionate Sous Chef to assist in leading the kitchen operations.The ideal candidate will have a strong background in casual fine dining, event catering, and have worked with classical and modern gastro pub style dining.As the Sous Chef, you will work closely with the Executive Head Chef to ensure the highest standards of food quality, presentation, and kitchen efficiency are maintained across all the estates culinary offerings.

Key Responsibilities:

Menu Development and Execution:

Collaborate with the Executive Chef to develop innovative and seasonally-inspired menus for our casual fine dining restaurant, and estate event catering

Ensure consistent execution of menu items, maintaining high standards of taste, quality, and presentation.

Stay current with culinary trends and incorporate new techniques and ingredients into menu offerings.

Kitchen Management:

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

Manage and coordinate kitchen staff, assigning tasks and ensuring efficient workflow.

Monitor food and labor costs, working to optimise kitchen efficiency and profitability.

Maintain a clean, organised, and safe kitchen environment, adhering to all health and safety regulations.

Quality Control:

Implement and maintain quality control standards for all food items.

Conduct regular taste tests and quality checks to ensure consistency across all menu items.

Address and resolve any quality issues promptly and effectively.

Inventory and Ordering:

Manage stock levels, ensuring adequate stock of ingredients and supplies.

Place orders with suppliers, negotiating prices when necessary.

Monitor food costs and implement strategies to minimise waste and maximise profitability.

Staff Training and Development:

Train and mentor kitchen staff, fostering a culture of continuous learning and improvement.

Identify and nurture talent within the kitchen team, promoting growth and career development.

Event Catering:

Assist in menu-planning and executing off-site catering events, ensuring seamless service and high-quality food presentation.

Collaborate with the events team to create custom menus for various types of events and client preferences.

Oversee food preparation, packaging, and transportation for catering events.

Gastro Pub Operations:

Develop and maintain a unique gastro pub menu alongside the Executive head chef that balances creativity with approachability.

You will need a means of transport due to the semi-rural location

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 and beyond then give Eddy Nuttall a call here in the Dish hospitality Offices in Leeds

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