Senior Sous Chef
2 months ago
£45000–£50000 yearly
Full-time
Burgess Hill
Please take a look at oakbarnrestaurant.co.uk
The Oak Barn is currently one of the Top-Rated, Fresh Food Restaurants in Sussex. It is a Privately Owned, Family Run, 150 Cover Restaurant & Bar, situated in Mid-Sussex, close to Haywards Heath & Burgess Hill.
Our freshly made Rosette standard seasonal menu is key to our business. It features modern British cuisine that combine the classics alongside more contemporary dishes. We also run specials which change daily. In addition to this we also cater for large group bookings, weddings & buffets so there is always plenty of variety. We are currently looking for a Senior Sous Chef to join our talented team to continue providing fantastic quality fresh dishes.
The ideal candidate will have a passion creating exciting & innovate dishes from locally sourced fresh ingredients with great attention to detail. The candidate must be able to relish in a fast-paced environment & have competent background in gastro pubs or restaurants.
The ideal candidate will have experience in hospitality, restaurants & gastro pubs. Why work for The Oak Barn:
Excellent Pay & Bonuses / Family Run Business
Fantastic Tips / Flexible Shifts / 2.5 Days Off Per Week
Fresh Produce & Cooked To Order / No Two Days Are the Same
Great Training & Progression Prospects / Great Lifestyle Balance
A Relaxed & Fun Atmosphere / Brigade Of 8 Chefs / Weekly Pay
Finish Approx. 9.15pm Weekdays, 7.30pm Sundays Progression Prospects:
Very experienced Chef Team who are willing to encourage, motivate, teach & train
Opportunities for development & promotion
NVQ training courses are available for those wishing to further develop their career
Learning about maintaining GP’s & targets set by the business &
Head Chef
Opportunity to learn the skills on different sections Responsibilities:
Checking the cleanliness, organisation & standards within the kitchen
Assisting the brigade in the smooth, safe & efficient running of the kitchen operation
To assist the Head chef in the training of younger members of the team
Responsible for the day to day running of any given section
Demonstrating a committed approach & maintain a consistent service in the kitchen
Assisting the Head chef in the development of both the menus & daily specials
Ensuring the quality of food is of the exceptional standard expected
Be aware of health & safety, hygiene regulations & help maintain to a high standard
Help with ordering daily, whilst keeping in mind stock usage, menu planning & business levels
Running of the kitchen in conjunction with the Head Chef Effective communication with front of house Food Service Times:
Food served Monday – Saturday 12pm-3pm & 6pm-9pm
Food served Sunday 12pm-7pm
