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Excellent Sous Chef Opportunity with Fine Dining Restaurant A Fantastic opportunity had arisen at our client based in Stow-on-the-wold area for a Sous Chef to work in their award wiinning fine dining Restaurant. Working for a talented Head Chef you will serve seasonal, locally sourced fresh produce with the chef having a nose to tail ethos. The client is looking for a Sous with passion and enthusiasm to help run the kitchen and manage junior chefs. He is happy to look at a talented CDP looking to move to a management role. Salary & Benefits • Salary £42k basic + 8k tips = £50k package, • Career development, • Meals & Uniform, • 28 days holiday, • Staff Benefits, • Training and development within the company The Role • Reporting to and supporting the Head Chef, • Encouraging and developing Junior Chefs, • Preparing meals for lunch and dinner service in the restaurant, • You will already be a Sous Chef or experienced Chef de Partie from a fine dining Hotel/Restaurant or Pub, • Able to work unsupervised and be confident co...

Our client, a leading provider in the training sector, is excited to announce an opportunity for a Hospitality Learning Coach. This is a permanent position that offers the chance to work within a supportive and forward-thinking environment. Key Responsibilities: Work with learners at their place of work, coaching them on the knowledge, skills, and behaviours needed to achieve their apprenticeship standards. Collaborate with some of the UK's best-loved names within the industry. Provide guidance and support to learners, ensuring they are motivated and on track to complete their qualifications. Utilise innovative learning strategies and leading-edge technology to deliver high-quality training. Prepare and deliver training materials that meet the needs of the learners and the standards set out by the company. Maintain accurate records of learner progress and provide regular feedback. Job Requirements: NVQ at level 2 in Hospitality. Extensive, relevant vocational experience within a high-end establishment (e.g., Head Chef, Sous Chef, Chef de Partie). Experience in preparing, cooking, and finishing a substantial range of fresh and seasonal dishes. Experience in both front of house and back of house roles. Proficiency in preparing freshly cooked foods such as doughs, pasta, stocks, or sauces using a range of techniques, such as boning and filleting. Ability to work in high-demand environments, meeting targets and tight deadlines. Strong communication and self-motivation skills. Ability to work autonomously. Desirable Qualifications: Minimum Level 3 Teaching qualification. NVQ level 2 or 3 in professional cookery. BTEC level 3 in hospitality management. Experience operating within a work-based learning (WBL) or education environment. Benefits: Full training and support to achieve a teaching qualification. Continuous professional development (CPD) to support occupational expertise. 25 days annual leave, rising with service, plus an additional day for your birthday. Holiday purchase scheme. Flexible working and flexi-time options, including early finish at the end of the week. Health cash plan and virtual GP access. Curated wellbeing package and enhanced sickness pay. Pension scheme with company match up to 5%. Life assurance and enhanced family benefits package. Religious bank holiday swap and long service recognition. Quarterly reward and recognition awards. If you have experience in the hospitality sector and are looking for a rewarding career developing yourself and others, we would love to hear from you. Apply now to join our client's dynamic and dedicated team