Responsible to and assisting the Head Chef in all aspects of kitchen management and training while catering for 50-160 guests. This includes all aspects of staff management, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as a Sous chef you would be helping with the implementation and monitoring of full HACCP proceedures within the kitchen - this is a legal requirement.

Our kitchen brigades vary depending on the size of the hotel, the smallest being 3 chefs and the largest up to 11 plus the kitchen porters whom you would also be accountable for, alongside the Head Chef.

Requirements

You will ideally be professionally qualified, with a strong ALC background and experience at a similar level. Experience of working to a fixed budget is advantageous. Please note the Basic Food Hygiene Certificate is essential.

Please note: we require all chefs to take out their own knives to resort - these are not supplied by Mark Warner.