Back to search
Reporting into a Head and an Executive Chef you will be responsible for the smooth running of food production across multi dining outlets. This includes student and teacher dining, along with private dining, conferences and banqueting.
The food product is extremely important here so a lot of investment has been made to the kitchen. With modern appliances and "kit" available to the Chefs. Menus are constantly evolving and are innovative and modern.
For this Senior Sous Chef role you must have worked to at least Sous Chef level in a reputable hotel or private school setting. Preferably both!
Along with decent hours (maximum 42.5 per week) working five in seven days. You will also receive a generous annual leave allowance and other associated benefits.
This really is a great opportunity for someone who wants to cook at a really high level still and have some work/life balance.
