Chef or Sous Chef
Are you a passionate Chef or Sous Chef looking to expand your culinary career? Our client, situated in the heart of Wells, is seeking a dedicated and creative individual to join their kitchen team. They offer a full-time, permanent position for an enthusiastic Chef willing to work 30 - 35 hours across 5 days each week, with weekends being their busiest period.
Our client pride themselves on delivering exquisite dishes that celebrate local produce and flavours. Their team is committed to creating a welcoming atmosphere for both staff and guests, fostering a culture of collaboration and excellence.
Key Responsibilities:
- Prepare and present high-quality dishes in line with their seasonal menu.
- Maintain high standards of cleanliness and organisation in the kitchen.
- Assist in managing kitchen inventory, ensuring stock levels are maintained.
- Collaborate with the front-of-house team to ensure smooth service delivery.
- Support the Head Chef in menu development and daily kitchen operations.
Ideal Candidate:
- Proven experience as a Chef or Sous Chef in a similar environment.
- Strong knowledge of food safety and hygiene practices.
- Passion for cooking and presenting dishes with flair.
- Excellent teamwork and communication skills.
- Ability to work under pressure and make quick decisions.
- Flexibility to adapt to changing menus and customer requests.
- Willingness to contribute to a positive and supportive team culture.
Benefits on Offer:
- Competitive salary ranging from £510 to £540 per week.
- Opportunity for career development and progression within the company.
- Supportive working environment with a focus on team collaboration.
- Staff meals provided during shifts.
They are closed Monday and Tuesday (including bank holidays). Working Hours (these can be discussed further):
- Wednesday: 9 AM – 2 PM and 6 PM – 9 PM
- Thursday: 11 AM – 2 PM and 6 PM – 9 PM
- Friday: 11 AM – 2 PM and 6 PM – 9 PM
- Saturday: 11 AM – 2 PM and 6 PM – 9 PM
- Sunday: 11 AM – 4 PM
Apply today with an up-to-date CV.
