Sous Chef

Job title: Sous Chef
Contract: Permanent
Hours: 40hrs per week
Salary: £28,000

We are looking for an enthusiastic and knowledgeable Sous Chef to join our team. Our ideal candidate will have a background in food prep and menu planning, be adept with managing a kitchen, ensuring efficient running and with a love of fresh ingredients. The focus of the role is to ensure the kitchen runs seamlessly whilst making sure high standards of our menu is served.

There’s only 157 yards from kitchen garden to plate at Heligan. Our 2-acre productive garden produces 4.5 tonnes of fruit and vegetables each year and it forms the heart of our menu. Heligan Kitchen offers flavours inspired by the seasons so you can enjoy a taste of our heritage. If there’s a hungry gap between crops, we support our local suppliers and producers.

We also have 5 other outlets that serve a variety of food and drink to over 350,000 visitors per year. With weddings and events also adding to the Hospitality department, there is a lot of variation within this role.

Responsibilities

Assist in food preparation and collaborate with Senior Chef’s.
Working with our Garden and Estate team to design menus that reflect seasonal produce from our own Kitchen Garden and Farm.
The opportunity to spend time in the gardens discovering our produce and heritage varieties in each season. Using our rare breed meat in our menus and understanding their availability throughout the year.
Help in the design, testing, and implementation of the food menu.
Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
Produce high-quality plates for customers in both design and taste.
Working in other outlets to supervise operations. This includes Stewards House, BBQ, Garden Bites Takeaway and Meadow Kitchen.
Oversee and supervise kitchen staff. Maintain the schedule for staff shifts.
Assist with inventory, ordering, supplier relationships, and management of supplies.
Kitchen is in good, clean, and hygienic condition, following guidelines and completing HACCP sheets.
Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
Keep work and food prep stations clean and comply with food safety standards which are of the highest across site.

Requirements

Five GCSE passes at grade C or higher or a certificate attained from catering college such as a Level 3 professional cookery diploma.
Minimum of one year’s previous experience in a similar role.
Food hygiene certificate.
Strong knowledge of Food hygiene and safety regulations.
Ability to communicate with customers and other staff members.
High levels of attention to detail.
Strong leadership skills.
Strong communication skills, both written and verbal.
Good interpersonal skills.
Physically able to be on your feet for long periods of time.
Willing to work early mornings, evenings, weekends, holidays as needed.
Ability to use kitchen equipment such as dishwashers, hotplates, cookers, etc.
Ability to multitask.