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Sous Chef
Sous Chef
Apply Now33 Lake Road
Cumbria and Lancashire
£32500.0 PER_YEAR
What makes the perfect pub? Great ales, good food, an inviting atmosphere and the warmest of welcomes.
Located in the heart of the Lakes’ walking capital of Ambleside, with its winding streets, lively atmosphere and surrounded by sublime mountain views, once a temperance establishment in the 1800s, these days The Temperance Inn is just the place to settle back with a glass to hand.
At The Inn Collection Group, we proudly stay true to our pub roots, creating inns where everyone would like to eat, drink, sleep and explore from. Our people are the key to the success of the group and help us to ensure the customer is at the heart of everything we do.
The Temperance Inn is now looking to recruit a Sous Chef.
Why Join Inn?
- Extra paid holiday in month of your birthday
- 50% off food in any of our Inns
- £1 bed and breakfast in any of our Inns during January, February or March
- 1/3 off room bookings all year round
- Friends & family pass - 15% off bed and breakfast rate
- £50 on the day bookings for bed and breakfast at any of our Inns
- Employee Assistance Programme – 24/7 confidential support
- Tronc (...that's tips to me and you!)
- Working for Best Pub Employer at the Publican Awards
- Paid breaks in our Inns
- Work for an Employer that gives back to their local community via our Give INN Back scheme
- Mental Health awareness within the workplace - Training provided for all managers
A successful Sous Chef candidate will be someone with…
- Flair and enthusiasm for cooking with fresh quality ingredients.
- The ability to cope under pressure, calmly and efficiently to set deadlines.
- Previous management of a kitchen team.
- Good interpersonal skills with both kitchen, front of house staff, and management.
- A positive approach to menu planning and costing.
- Intermediate food hygiene certificate
- Stocktaking experience
- HACCP experience
Sous Chef duties:
- To help produce, monitor, and maintain consistent food standards and quality across all areas.
- To have total accountability for the day-to-day running of the kitchen service in the absence of the Head Chef.
- Ordering, using nominated suppliers
- Achieving budgeted costs for food, wastage, and wages.
- Menu development
- Stock control
- Team management and training
- Daily briefings
- Kitchen cleanliness