Sous Chef - The Waterhead Inn - Ambleside, Lake District

Sous Chef - The Waterhead Inn - Ambleside, Lake District

Job Type: Full Time

Available Positions: 1

The Inn Collection Group - multi-award-winning pubs with rooms in outstanding locations across the North of England are looking for Sous and Junior Sous chefs to join the team.

You will need to lead by example and inspire and motivate others to deliver to a consistently high standard as you will hold a senior key role within the kitchen team.

Why work for Inn Collection Group?

We didn’t win Best Pub Employer at the Publican Awards by accident.

At Inn Collection Group we focus on having the best people join our teams and we recognise and reward this with generous friends and family discounts across our Inns, tronc tips, bonuses, great rates of pay, quality training and progression opportunities to name a few.

We are looking to recruit a chef brigade of all skills and levels - but most importantly, made up of people who live and breathe our Inn Collection Values of Customer Focus, Courage, Execution, Honesty, Respect and Results. 

Let's take a closer look at those benefits first of all: 

BENEFITS: 

• (New!) Extra paid holiday in month of your birthday 
• (New!) 50% off food in any of our Inns 
• (New!) £1 bed and breakfast in any of our Inns during January, February or March 
• (New!) 1/3 off room bookings all year round 
• Weekly pay 
• Meals on duty 
• Team member referral reward 
• Employee Assistance Programme 
• Tronc 
• Working for Best Pub Employer at the Publican Awards 

A successful Sous Chef candidate will be:

Someone with…

• Flair and enthusiasm for cooking with fresh quality ingredients.
• The ability to cope under pressure, calmly and efficiently to set deadlines.
• Previous management of a kitchen team.
• Good interpersonal skills with both kitchen, front of house staff, and management.
• A positive approach to menu planning and costing.
• Intermediate food hygiene certificate
• Stocktaking experience
• HACCP experience

Sous Chef duties:

• To help produce, monitor, and maintain consistent food standards and quality across all areas.
• To have total accountability for the day-to-day running of the kitchen service in the absence of the Head Chef.
• Ordering, using nominated suppliers
• Achieving budgeted costs for food, wastage, and wages.
• Menu development
• Stock control
• Team management and training
• Daily briefings
• Kitchen cleanliness

INN COLLECTION VALUES: 

• CUSTOMER FOCUS - We ALWAYS put our customers first 
• COURAGE - We always have the confidence in our convictions and we have a go. 
• EXECUTION - We always ensure we get things done  
• HONESTY - We always speak freely 
• RESPECT - We treat people how we like to be treated ourselves 
• RESULTS - We deliver our own and our teams' targets. 

If our values match your values - get in touch soon!