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- Tasks: Lead kitchen operations, assist the head chef, and train junior team members.
- Company: Luxury boutique hotel in Ambleside with a focus on fresh, seasonal produce.
- Benefits: Competitive salary of £27K plus tips, with potential accommodation available.
- Other info: Great opportunity for career progression in a supportive and friendly atmosphere.
- Why this job: Join a passionate team and make your mark in a vibrant culinary environment.
- Qualifications: Sous chef experience preferred; strong junior sous chefs are welcome to apply.
The predicted salary is between 27000 - 28000 £ per year.
We are pleased to be working with our clients in Ambleside, Cumbria, seeking to recruit a dynamic, passionate and driven Sous Chef for their luxury boutique hotel. This 40-bedroom hotel offers restaurant and garden dining using fresh seasonal produce and supporting the region’s suppliers where possible. The food style is based on bold flavours with contemporary presentation generally serving award-winning dishes for guests to enjoy. The company's management are very hands-on with the business and are looking for candidates who have enthusiasm and look to progress their career in supportive surroundings. This is a great opportunity for a very strong junior sous chef to step up and make their mark in the local area. The average working week is 45 hours spread out over 5 days for a fantastic salary of around £28,000 per annum with tips. There is also the possibility of accommodation for the right candidate.
Candidate Role
- Assume responsibility for all sections of the kitchen
- Assist the head chef with the day-to-day running of the kitchen
- Assume full responsibility for the kitchen in the head chef’s absence
- Adopt and maintain the kitchen’s hygiene and food safety protocols
- Ensure the consistency of all produce through a hands-on approach
- Assist in daily prep and service
- Help to train and develop the junior members of the team
- Work closely with the head chef to benefit your career
Candidate Specification
- Sous Chef experience preferred, although a strong junior sous may be considered
- All fresh food background is a must
- Must be driven to succeed as a chef
- Be professional and approachable at all times
- Have excellent timekeeping and personal skills
- Rosette experience would be an advantage but not essential
- Ideally from a hotel background
- Be financially competent and able to work within budget guidelines
The Employer
- 40-bedroom hotel
- Indoor and outdoor dining
- 50-80 covers per service
- Committed kitchen team in place
- Friendly management team
- Good chance for career progression
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.
Sous Chef-4* Boutique Hotel-Ambleside-£27K employer: Chefs for Chefs
Contact Detail:
Chefs for Chefs Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef-4* Boutique Hotel-Ambleside-£27K
✨Tip Number 1
Network like a pro! Reach out to chefs and industry folks on social media or at local events. We all know that sometimes it’s not just what you know, but who you know that can land you that dream job.
✨Tip Number 2
Show off your skills! If you can, whip up a dish or two and share it on your social media. Tag the hotel or restaurant you’re eyeing. It’s a great way to get noticed and show them what you can bring to the table!
✨Tip Number 3
Be proactive! Don’t just wait for job postings. Reach out directly to the hotel in Ambleside. Express your passion for their food style and how you can contribute. We love seeing candidates take the initiative!
✨Tip Number 4
Prepare for the interview like it’s a cooking competition! Research the hotel’s menu, understand their ethos, and be ready to discuss how you can elevate their dining experience. We want to see your enthusiasm shine through!
We think you need these skills to ace Sous Chef-4* Boutique Hotel-Ambleside-£27K
Some tips for your application 🫡
Show Your Passion: When writing your application, let your enthusiasm for cooking and the culinary arts shine through. We want to see that you're not just looking for a job, but that you're genuinely excited about the opportunity to work in a dynamic kitchen environment.
Tailor Your CV: Make sure your CV highlights relevant experience, especially in fresh food and hotel settings. We love seeing candidates who can demonstrate their skills and how they align with our focus on bold flavours and contemporary presentation.
Be Professional Yet Approachable: Your written application should reflect your professionalism. However, don’t forget to show your approachable side too! We’re looking for team players who can connect with both colleagues and guests alike.
Apply Through Our Website: For the best chance of success, make sure to apply directly through our website. This way, we can easily track your application and get back to you quicker. Plus, it shows us that you’re serious about joining our team!
How to prepare for a job interview at Chefs for Chefs
✨Know Your Ingredients
Familiarise yourself with the fresh seasonal produce and local suppliers mentioned in the job description. Be ready to discuss how you would incorporate these into your dishes, showcasing your creativity and understanding of bold flavours.
✨Show Your Passion
Express your enthusiasm for cooking and working in a supportive environment. Share specific examples of how you've progressed in your career and how you plan to continue developing your skills as a sous chef.
✨Demonstrate Team Spirit
Highlight your experience in training and developing junior team members. Discuss how you can contribute to a positive kitchen atmosphere and work closely with the head chef to ensure smooth operations.
✨Be Prepared for Practical Questions
Expect questions about kitchen hygiene, food safety protocols, and how you handle pressure during service. Prepare to share your strategies for maintaining consistency and quality in your dishes, especially when the head chef is absent.