Job Description
Retail Sous Chef/Lead Chef – Hever Castle - Kent
Accommodation Available
5 over 7 days
At RA Venues, we inspire great experiences at some of the UK’s leading cultural and heritage destinations. From canapés at Glyndebourne to feeding hungry herbivores at Bristol Zoo, or sophisticated afternoon teas in Liberty London to alfresco brunches at the River Cottage at Hatfield House, we celebrate great food and legendary dining across our portfolio of clients.
We are looking for a talented, enthusiastic and experienced Sous Chef to lead our dedicated retail catering team at Hever Castle, serving fresh food to our day visitors.
As the Sous Chef you will be an ambassador for RA Venues for all things food related, striving to innovate your food and keeping abreast of current food trends and remaining competitive with any food offers in terms of food quality, presentation and style. You will work a 40 hour week split over 5 days. As a café site your hours will be chiefly daytime, with occasional evening shifts required.
This is a fantastic opportunity for an inspirational and enthusiastic Sous Chef to make their mark within our team and take leadership of a busy retail site.
In return we offer support and development to grow within our business alongside a competitive salary.
More about the role:
• The sous Chef will plan, organize and direct the preparation and cooking of food within our retail site, ensuring that the company’s reputation for quality is always enhanced with customers and clients.
• Adopt a hands-on approach, taking responsibility for the food production and collaborating with the Head Chef regarding menu changes and ideas.
• Possess an exceptional drive for quality and innovation.
• Responsible for all aspects of food safety, Health & Safety and COSHH
• The Sous Chef along with Head Chef will be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets.
• Proven experience in a role as a Sous Chef or Lead Chef being able to demonstrate a track record of catering for large numbers but at the same time making the customer feel that their meal has been individually prepared for them.
• Have a ‘big personality’. Great people skills, and be able to lead, develop, train and inspire a team.
• Ability to communicate at all levels.
• Good understanding of finance and budgeting within a food environment.
• High standards and be quality driven.
• Excellent organisational skills.
• A 'Can do' attitude.
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