Job Title: Sous Chef – 2AA Rosette Gastro Pub
Job Term: Permanent
Location: Tunbridge Wells, Kent
Salary: £30,000
Hours: 45-48 Hours
Live in: Temporary Accommodation Available
Job Number: 22-00263
This award winning 2AA Rosette Gastro Pub based in a beautiful area of Tunbridge Wells are looking for an experience Sous Chef to join their team.
This family run business have a great professional team, focusing on delivering the best of local food. Open Wednesday to Sunday offering food throughout the Pub.Serving Lunch between 12-2.30pm Wednesday to Saturday, 12-4pm Sunday. Dinner available Wednesday to Saturday 5.45pm – 9.30pm.
The kitchen has a team of 7 including an apprentice chef, working contracted hours up to 48.

As a Sous Chef you will be skilled in all areas of the kitchen and have the ability to take charge of the running of the kitchen in the Head Chefs absence. You will be creative, innovative and forward thinking with both your menus and technique. You will be a strong team leader and thrive on ensuring that every dish is to the highest standards.

Applicants must be able to demonstrate a strong background working in high end Gastro pubs, restaurants or similar, and should have experience of managing teams as well as dealing with volume whilst maintaining consistently high standards.

As Sous Chef you will be expected to understand and have some experience in producing costings, working with local and seasonal produce and liaising with suppliers. You must have excellent communication skills and be able to work as part of a team.

The successful candidate will have an eye for detail and a passion for quality fresh food, as well as having an excellent knowledge of current food trends and cooking techniques.

What we need from you?

-A minimum of 1 years experience as Sous Chef in a similar restaurant or dining pub.
-Competent in creating innovative dishes with fresh locally sourced seasonal produce.
-Experience in menu costing, with a solid understanding of how to control wastage.
-Food Hygiene & Health & Safety knowledge & certificates.
-Ability to prioritise & manage workloads, to effectively cope with pressured & high volume service.
-A solid understanding of stock management.
-A passion for sourcing quality fresh produce & management of your supply base.
-Have enthusiasm to help head chef empower & develop your team through mentoring & training at all levels.
-Have an eye for detail & a passion for making dishes look almost as good as they taste.
-Be a driven individual, always striving to improve & move the business forward.
-Be passionate about great tasting quality fresh food both in & out of work.
Be flexible & display a proactive, ‘Can Do’ attitude.

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