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Sous Chef - The Midland Hotel

Employer
The Inn Collection Group
Location
Morecambe, Lancashire
Salary
31500.00 per annum plus tips
Closing date
10 Jun 2024

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Job Details

Sous Chef - The Midland Hotel

What makes the perfect Hotel? Great ales, good food, an inviting atmosphere and the warmest of welcomes.

Whether you're sitting back in The Midland's and enjoying its beach-front location or using the hotel as a base to explore the Lake District and Lancashire, this latest addition to The Inn Collection Group is sure to delight.

At The Inn Collection Group, we proudly stay true to our pub roots, creating inns where everyone would like to eat, drink, sleep and explore from. Our people are the key to the success of the group and help us to ensure the customer is at the heart of everything we do.

The Midland Hotel is now looking to recruit a Sous Chef.

The Inn Collection Group is a multi award winning pubs with rooms company in outstanding locations across the North of England and Wales. Here at 'ICG' we deliver hospitality by living and breathing our core values of; Customer Focused, Courage, Execution, Honesty, Respect and Results all with our aim in Making People Happy.

Why Join Inn?
- Extra paid holiday in month of your birthday
- 50% off food in any of our Inns
- 1 bed and breakfast in any of our Inns during January, February or March
- 1/3 off room bookings all year round
- Friends & family pass - 15% off bed and breakfast rate
- 50 on the day bookings for bed and breakfast at any of our Inns
- Employee Assistance Programme - 24/7 confidential support
- Weekly pay available
- Tronc (...that's tips to me and you!)
- Working for Best Pub Employer at the Publican Awards
- Paid breaks in our Inns
- Work for an Employer that gives back to their local community via our Give INN Back scheme
- Mental Health awareness within the workplace - Training provided for all managers
- Flexible working available

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


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Do you have any convictions or conditional cautions which are currently unspent under the Rehabilitation of Offenders Act 1974? - Disclosure of a conviction or caution will not necessarily preclude your employment with ICG. required

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