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Retford, Nottinghamshire Hospitality and Catering Posted 14.05.19 £19000 - £24000 per annum

  • As a Sous Chef, you will work closely with the Head Chef and other staff members
  • Manage food provisions
  • Manage all aspects of the kitchen including operational, quality and administrative functions
  • Ensure food is of a good quality and stored correctly
  • Contribute to menu creation
  • Ensure the consistent production of high quality food through all restaurants
  • Manage customer relations when necessary, in the absence of the Head Chef
  • Ensure resources support the business needs through the effective management of working rotations.
  • Support Hotel standards through the training and assessment of the Team
  • Manage the kitchen staff to effectively to ensure a well-organised and motivated team
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Maintain good working relationships with all staff working in the Hotel, Restaurant and Kitchen
  • Comply with Hotel security, fire regulations and all health and safety and food safety legislation
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware


Candidates must be available to work evenings and weekends including Bank Holidays. Working hours are 45 to 48 per week.

Salary: 19k to 20k DOE


  • Proven track record in a similar role
  • Previous experience within a branded hotel is a distinct advantage
  • Be able to work in a very fast paced environment
  • Knowledge of Food and Beverage service and commodities


  • Attention to detail
  • Self-motivated
  • Excellent communicator
  • Customer service focused (internal and external)
  • Calm under pressure
  • Can act on own initiative
  • Sets a good example

Cordant People are an employment business and equal opportunity employer. REF CP1.

Cordant Group is an equal opportunities employer

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