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- Tasks: Supervise and prepare delicious dishes while leading a passionate kitchen team.
- Company: Lewinnick Lodge, a stunning coastal venue dedicated to authentic hospitality.
- Benefits: Competitive salary, career progression, training opportunities, and discounts on accommodation.
- Other info: Enjoy a healthy work-life balance with support from Hospitality Action.
- Why this job: Join a vibrant team and inspire others while creating exceptional dining experiences.
- Qualifications: Experience as a Sous Chef with a passion for quality food and service.
The predicted salary is between 30000 - 31200 £ per year.
We are looking for a passionate and enthusiastic Sous Chef to join our thriving and successful all year-round business. Sat atop the Pentire peninsula, in Newquay, Lewinnick Lodge has 17 carefully designed rooms, where the huge windows bring the coastal vista to their bedside. At the Lewinnick, we are devoted to authentic hospitality, where we put people first.
As a Sous Chef, you will be responsible for the day-to-day supervision, preparation and service of food, ensuring all kitchen operations adhere to food safety, health, and hygiene regulations. You will support the Head Chef to lead, inspire and coach the kitchen brigade to enable them to perform to the best of their ability. Our ideal candidate will act as a mentor to all members of the kitchen team and will always lead by example, inspiring individuals to grow and develop within the brigade.
You will take responsibility for rota allocations, stock control and ordering as well as ensuring that our teams are trained appropriately and that training records are kept up to date. You will work closely with the Head Chef to achieve company standards and have a good understanding of how to achieve the set KPIs for financial and operational objectives.
Someone with substantial Sous Chef experience and experience in sourcing locally sourced, great quality food and providing exceptional service standards.
We have opportunities to provide internal promotions, hospitality and catering courses in our partnership with Truro & Penwith College, helping to provide a valued, healthy and happy work-life balance. We work with Hospitality Action to give each employee additional confidential support 24/7 through the Employee Assistance Programme.
Benefits:
- Competitive Salary
- Regular salary reviews
- Career progression
- Training opportunities
- Complimentary parking
- Hotel accommodation discounts at both Lewinnick Lodge & The Plume of Feathers
- Discounts at both Lewinnick Lodge & The Plume of Feathers
Hours of Work: Full-Time, 5 days out of 7 to include evenings and weekends.
Please note, we can only consider applications for those eligible to work in the UK or that hold a valid UK work permit/visa for this vacancy.
Job Types: Full-time, Permanent
Pay: Up to £15.00 per hour
Additional Information:
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Ability to commute/relocate: Newquay: reliably commute or plan to relocate before starting work (required)
Sous Chef - Events Monday to Friday in Newquay employer: Employer near you
Contact Detail:
Employer near you Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef - Events Monday to Friday in Newquay
✨Tip Number 1
Network like a pro! Reach out to fellow chefs, attend local culinary events, and connect with people in the industry. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, create a portfolio of your best dishes or even host a tasting event. This gives potential employers a taste of what you can bring to their kitchen and sets you apart from the crowd.
✨Tip Number 3
Be proactive! Don’t just wait for job postings to pop up. Reach out directly to restaurants or hotels you admire and express your interest in working with them. A personal touch can make all the difference.
✨Tip Number 4
Apply through our website! We’ve got loads of opportunities waiting for passionate Sous Chefs like you. Plus, it’s a great way to ensure your application gets seen by the right people. Let’s get you that dream job!
We think you need these skills to ace Sous Chef - Events Monday to Friday in Newquay
Some tips for your application 🫡
Show Your Passion: When writing your application, let your enthusiasm for the role shine through! We want to see that you’re genuinely excited about being a Sous Chef and working in our vibrant kitchen. Share your love for food and hospitality!
Tailor Your CV: Make sure your CV is tailored to the job description. Highlight your relevant experience, especially in supervising kitchen operations and mentoring team members. We’re looking for someone who can lead by example, so showcase those skills!
Be Clear and Concise: Keep your application clear and to the point. Use straightforward language and avoid jargon. We appreciate a well-structured application that makes it easy for us to see why you’d be a great fit for our team.
Apply Through Our Website: Don’t forget to apply through our website! It’s the best way for us to receive your application and ensures you’re considered for the role. Plus, it shows you’re keen on joining our team at Lewinnick Lodge!
How to prepare for a job interview at Employer near you
✨Know Your Ingredients
Familiarise yourself with the local produce and suppliers in the Newquay area. Being able to discuss your experience with sourcing quality ingredients will show your passion for the role and commitment to exceptional service.
✨Showcase Your Leadership Skills
Prepare examples of how you've successfully led a kitchen team in the past. Highlight your mentoring style and how you inspire others to perform at their best, as this is crucial for the Sous Chef position.
✨Understand the Business
Research Lewinnick Lodge and its values. Be ready to discuss how you can contribute to achieving their financial and operational objectives, and how you align with their commitment to authentic hospitality.
✨Be Ready for Practical Questions
Expect scenario-based questions that assess your problem-solving skills in the kitchen. Think about how you would handle stock control, rota allocations, and training records, as these are key responsibilities of the role.