Harbour Hotels is seeking a Sous Chef for The Jetty Restaurant Salcombe, a two rosette seafood-led venue. The role requires a minimum of two years at Junior Sous/C chef de Partie level and the ability to run the kitchen in the Head Chef's absence.
Experience with FCOS targets and current food hygiene legislation is essential, with pastry experience seen as desirable. A competitive salary and strong progression opportunities within Harbour Hotels are offered.
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Senior Sous Chef – High-Volume Seafood Kitchen & Benefits employer: Harbour Hotels
Harbour Hotels is an exceptional employer, offering a dynamic work environment where teamwork and efficiency are valued. With a focus on employee growth, we provide bespoke career pathways and on-the-job training, ensuring that our Kitchen Porters not only contribute to a fast-paced kitchen but also develop their skills for future advancement. Located in a vibrant area, our hotel fosters a supportive culture that prioritises both personal and professional development, making it an ideal place for those seeking meaningful employment.
