Harbour Hotels is seeking a Sous Chef to join a busy, high-volume kitchen. Pastry experience is desirable, and you should have at least two years’ experience at Junior Sous/Chef de Partie level, with the ability to run the kitchen in the Head Chef’s absence.
You will be expected to meet FCOS targets and comply with current food hygiene legislation, ensuring quality, consistency, and leadership within the kitchen team.
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Sous Chef — High-Volume Kitchen Leader with Growth Path employer: Richmond Harbour Hotel
Harbour Hotels is an exceptional employer that prioritises a vibrant and enjoyable working environment, offering excellent progression opportunities within the group. With competitive salaries, bonuses, and unique benefits such as free access to HarSpa and discounts across our luxury hotel portfolio, we ensure our team members feel valued and motivated. Join us in creating memorable experiences in some of the most beautiful locations across the South, where your passion for hospitality can truly shine.
