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Working with an established team, you will assist the Head Chef in managing the kitchen and mentoring and training the team. The role will include a la carte dining, events and staff dining.
This role is predominantly Monday to Friday, 40 hours a week. It may require flexibility to travel to other locations within the group.
This is a great role for a chef from a background in modern British / traditional French cuisine. Experience as a Junior Sous Chef / Sous Chef in private members clubs, 5* hotels, event caterers or contract catering will be beneficial
Accommodation available if necessary at a nominal rate
You should have a very solid track record in your career, with at least 2 - 3 years or more in previous roles.
