Sous Chef - Northallerton - £32,000

Head Chef, 2 Rosette fine dining, £32,000
Northallerton, Stunning Period dining Inn
The benefits include:

• The opportunity to build on a already superb reputation the 2 AA restaurant holds locally and nationally
• A salary starting at £32K with above average tips
• Proven Progression within this forward thinking hotel & restaurant group
• A superb kitchen to work in, with all systems in place to support you and really help you achieve and produce fantastic award winning menus
• A support system that includes a number of roaming head chefs to support during staff holiday breaks and busier periods, rather than you having to be pushing those old 80 hour weeks!
• 5 days over 7
• Menu autonomy for the rosette awarded menus
• Assisting the head chef in leading a talented team in a prestigious multi rosette kitchen
• Company support in working towards further accolades
• Stunning kitchen with all the latest kit and equipment
• Work for a company that believes in rewarding and developing their staff
• Opportunity to put your mark on this lovely destination venue
• Pension scheme

This stunning period hotel, nestled on the edge of the North Yorkshire moors are looking to recruit an experienced Sous Chef to head up the kitchen & lead the very talented team in this fine dining kitchen, with an emphasis on local, seasonal foods, cooked using modern & interesting techniques, with the latest chefs kit, this really is a great opportunity for a career minded chef to really make a name for themselves, working in a very supportive environment for the regions leading Independent Gastro pub & Hotel group
Our clients are looking for applicants who can demonstrate:

• A keen eye for detail, & a true passion for their craft
• Experience working in a rosette or Michelin kitchen would be an advantage
• A career minded chef who is looking to really push on with their career
• A chef who has a proven longevity in roles, no jumpy chefs here!
• The type of character who can enthuse & excite junior chefs and lead the team by leading by example, rather than the old school way, no shouty chefs please.
• Detailed knowledge of kitchen management, costings, kitchen budgets, & experience working with seasonal produce would be a benefit.

If this sounds like the ideal position for you, then send your CV through the portal here to Eddy Nuttall at Dish hospitality, or give Eddy a call at the Dish hospitality Office in Leeds.