Sous chef

The Glenridding hotel

Location: Penrith

Contract: Full time, permanent

Salary: From £30,000 a year

Posted date: 10/02/22

Our latest acquisition to the Inn Collection Group, The Glenridding Hotel is looking for a skilled Sous Chef. Uniquely located on the southern shore of Ullswater with spectacular views of Helvellyn this venue is a popular starting point for walkers and climbers.

The existing site – which includes a coffee shop, bar, restaurant and conference facilities will be operating as normal until a refurbishment and remodelling later in the year.

THIS ROLE INCLUDES LIVE IN ACCOMMODATION FOR THE SUCCESSFUL CANDIDATE.

Enjoy a fantastic working environment that champions flexible working with great benefits such as site-wide employee discount, great career growth opportunities, training and courses and so much more.

We are looking to recruit a Sous Chef who will add to our team, made up of people who live and breathe our Inn Collection Values of Customer Focus, Courage, Execution, Honesty, Respect and Results.

Let's take a closer look at those benefits first of all:

THE BENEFITS:

  • (New!) Extra paid holiday in month of your birthday

  • (New!) 50% off food in any of our Inns

  • (New!) £1 bed and breakfast in any of our Inns during January, February or March

  • (New!) 1/3 off room bookings all year round

  • Weekly pay

  • Meals on duty

  • Team member referral reward

  • Employee Assistance Programme

  • Tronc

  • Working for Best Pub Employer at the Publican Awards

THE PERSON:

  • Flair and enthusiasm for cooking with fresh quality ingredients.

  • The ability to cope under pressure, calmly and efficiently to set deadlines.

  • Previous management of a kitchen team.

  • Good interpersonal skills with both kitchen, front of house staff, and management.

  • A positive approach to menu planning and costing.

  • Intermediate food hygiene certificate

  • Stocktaking experience

  • HACCP experience

THE ROLE:

  • To help produce, monitor, and maintain consistent food standards and quality across all areas.

  • To have total accountability for the day-to-day running of the kitchen service in the absence of the Head Chef.

  • Ordering, using nominated suppliers

  • Achieving budgeted costs for food, wastage, and wages.

  • Menu development

  • Stock control

  • Team management and training

  • Daily briefings

  • Kitchen cleanliness

OUR VALUES:

  • CUSTOMER FOCUS - We ALWAYS put our customers first

  • COURAGE - We always have confidence in our convictions and we have a go.

  • EXECUTION - We always ensure we get things done

  • HONESTY - We always speak freely

  • RESPECT - We treat people how we like to be treated ourselves

  • RESULTS - We deliver our own and our teams' targets.

If our values match your values - get in touch and apply!

How to apply:

Please see our website to apply.