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Role: Sous Chef Working under John Burton-Race John Burton-Race is looking for an enthusiastic and organised individual with backgrounds in Michelin and 3 AA rosette kitchens to join our team as a Sous Chef. We are looking for someone who can confidently lead the Kitchen in the absence of the Exec Head Chef and Head chef, manage orders, solid prep lists and be able to switch between all sections. Along with the salary, you will receive an additional tronc payment each month. Salary: DOE The successful candidate will be a friendly individual who is creative, passionate, and excited about working in hospitality. We are looking for individuals who want to provide a great dining experience to our guests and be part of an amazing team. We are Cheltenham’s first rooftop restaurant, our ethos is to serve fresh, local produce that changes to suit the seasonal calendar. We will be operating throughout the day, with a mix of working breakfasts and lunches, afternoon tea, a la carte and a tasting menu. You will need to have experience in a similar role. You will be calm working under pressure and confident in working closely with the Head Chef, with the expectation that you may be required to run the kitchen in their absence. You will be responsible for all aspects of the kitchen, training and monitoring staff performance day to day. Rates of pay are negotiable depending on experience Skills Needed You will be a confident leader, with a friendly personality and be approachable You will be passionate about fresh, local and seasonal produce You will need to have a clear understanding of Health & Safety regulations, following the correct procedures and completing due diligence You will support and train other members of the team To be a skilled in a number of cooking techniques, keeping up with trends A minimum of 1 years experience in a similar role Skills Needed: You will have at least 2 years Sous Chef experience at a Michelin starred restaurant where food is made fresh with classical techniques. Awareness of manual handling techniques (desired but not essential) Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety (desired but not essential) Food Hygiene Level 2 Certificate. Level 3 is preferred. Qualifications Needed: Good written and spoken English Level 2 Food Safety & Hygiene (or prepared to complete) NVQ Level 2/3 What we offer Meals on duty Discount on food and drink Birthday off 28 days holiday Company pension In house training and support Staff Meals We are committed to the wellbeing of our team and offer an environment where people feel happy and confident within themselves, to allow them to do their job to the best of their ability. We encourage development and career progression, along with an in house reward system. The Sous Chef at SHRI Limited is to: Work closely with the Head Chef and other team members to deliver a high quality dining experience to customers by creating and executing dishes. Support and develop team members Job Description You will help the Head Chef plan, cook and present dishes as part of the menu offerings To ensure that all plates are clean and presented correctly to customers To comply with Code of Conduct and Company Policies To assist the Head Chef with managing staff attendance and workload You may be involved with senior management meetings To manage kitchen staff appearance and behaviour To comply with health and safety regulations, ensuring procedures are followed, due diligence is completed daily Perform or delegate opening/closing down checklists To maintain stock levels based on the businesses needs, recording waste to comply with budget targets Placing orders each day, communicating with other departments To ensure the kitchen is clean and tidy Job Types: Full-time, Permanent Pay: Up to £55,000.00 per year Benefits: Additional leave Company events Company pension Discounted or free food Employee discount Work Location: In person