Sous Chef

The main purpose of the Job

To manage and develop the kitchen to provide a range of exceptional dishes to those visiting the Shooting Ground.

This is a full-time position with basic working hours of 7.30am to 5.30pm, Tuesday to Saturday, with some additional hours as the business dictates.

The main duties and tasks:

To order and manage all catering supplies.

Prepare and cook the full menu.

Develop and budget new dishes, such as seasonal specials.

Customer service – delivering food to clients

Kitchen and food hygiene

Planning and liaising with departments for event catering

This is an exciting opportunity for a creative individual to create a whole new kitchen, in beautiful surroundings and within a great team.

Salary: – Dependent on experience, plus holidays and company benefits