Harbour Hotels is seeking a Sous Chef for our high-volume kitchen. You will be expected to support service in busy periods and step in when the Head Chef is absent.
Experience in pastry is desirable; you should have a minimum of two years' experience at Junior Sous/Chef de Partie level and be proficient in achieving FCOS targets and current food hygiene legislation, including risk assessments.
#J-18808-Ljbffr
Lead Sous Chef — High-Volume Kitchen, Pastry Optional employer: Salcombe Harbour Hotel
Salcombe Harbour Hotel is an exceptional employer, offering a vibrant work culture where creativity and passion for wines and cocktails thrive. With a strong focus on career growth, employees benefit from unique on-the-job training, competitive salaries, and generous employee discounts, all set against the stunning backdrop of Salcombe, England.
