Sous Chef – Fanhams Hall

All jobs posted by INCARTA meet NMW and London Living wage Requirements. We do not post unpaid or volunteer opportunities.

And now for the good stuff

Hospitality is all about looking after people and we are committed to our people. We work hard to ensure you can enjoy your job and are well rewarded. As well as excellent training, development and progression opportunities, other benefits include:

Competitive salary, benefits and we pay above the Real Living Wage.
29 days holiday (increasing with length of service)
We operate a discretionary service charge system.
50% Discount on food and beverage across all Exclusive properties
Really big discounts of room nights across all Exclusive properties
PERKZ discount scheme & Online guides such as Exercise, Wellbeing, and Finance.
Meals on duty provided for free
Recognition and rewards scheme
Access to our learning platform including great training and development programs.
Free gym access + where available dedicated classes.
B Corp accredited and commitment to improving our People, Product and Planet.
Free downloads to newspapers, magazines and books
Cycle to work scheme

In a Nutshell

We are looking for someone with a true passion for food who will be responsible for the day to day management, preparation and service of all food within the hotel.  Ensuring that the highest standards of quality and service are maintained at all times and to ensure that strict food hygiene controls are kept in all areas of the kitchen.

Lots to do but lots of fun

• Reporting to the Executive/Head Chef, the Sous Chef will be responsible for;
• Ensuring the smooth running of kitchen operation at all times
• Management of sound stock control & procedures
• Managing communication within the kitchen and with other departments.
• Assist the Executive/Head Chef in menu writing, planning and be proactive in assessing current industry trends and initiatives for your section
• Ensuring the standard of food and service are executed to the highest level at all times
• To run the kitchen in the absence of the Executive/Head chef
• Ensuring all financial aspects of the kitchen management are adhered to in particular carry out all costings within the budgeted guidelines
• Management of food flash, processing of invoices and upkeep of revenue figures in the absence of the Executive chef
• Controlling food wastage
• Maintain the highest levels of food hygiene and health and safety at all times.
• To set professional standards of conduct thorughout the kitchen
• Ensure every new starter in the kitchen follows a comprehensive induction plan in their first 3 months
• Support and monitor training and development of all staff in kitchen

Are you right for us?

Our ideal candidate will have;

• A true passion for food!
• Strong, high volume kitchen background from within hotel, venue or restaurant sector, at a 5* standard minimum
• Strong communication skills (verbal, listening, writing)
• Commercially astute and financially aware
• Highly organised
• Proven record as a strong team leader
• Keen and enthusiastic attitude coupled with drive, energy and stamina
• Flexibility to work hours required by the business
• Commitment and mobility
• Innovation, creativity and attention to detail