Sous Chef - The Seaburn Inn

Sous Chef - The Seaburn Inn

The Seaburn Inn is perfectly positioned on Sunderland's seafront, offering stunning views of the coastline. Located right on the water's edge, it sits between the vibrant coastal resort of Roker, home to the famous pier, and Whitburn in South Tyneside. With its prime seafront location, The Seaburn Inn is ideally placed to enjoy the beauty and charm of the surrounding area. Sous Chef.

What makes the perfect pub? It's great ales, delicious food, a welcoming atmosphere, and the warm welcome from a team that's at the heart of everything we do.
The Inn Collection Group is a multi-award-winning pubs with rooms company, proudly located in some of the most outstanding destinations across the North of England and Wales. At ICG, we deliver exceptional hospitality by living and breathing our core values of respect, customer focused, warmth, , and honesty, all with the goal of Making People Happy.

How we say thank you!
Celebrate your birthday with an extra paid holiday.
Build your future with support from our Lead-Inn development program.
Take the time you need to rest and recharge; Paid Breaks are on us.
Enjoy 50% off food at any of our Inns
Relax with a stay at any of our Inns during January, February, and March for just 1.
Take advantage of the chance to explore our beautiful locations, with 1/3 off room bookings all year round.
Experience a spontaneous trip away with 50 on same day bookings
It's not just for you-your loved ones can enjoy 15% off bed and breakfast too!
24/7 confidential support is always there when you need it with our Employee Assistance Programme
Tronc (...that's tips to me and you)
Contribute to a company that gives back through our Give-inn back scheme
Join an award-winning team recognised as the 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