Sous Chef

What you'll be doing:
As our Sous Chef you will assist withthe management of the food operation within Milton Hill House.

Working with Head Chef and key stakeholders to deliver a consistent, compliant and profitable department in accordance with all Statutory Requirements, Company Policies and Health and Safety Procedures.

Your role will be instrumental in delivering a wide variety of meetings and events.
More about the role:
  • Assisting with the consistency of food offer throughout the hotel
  • Partake in food ordering and stock rotation
  • Minimise and monitor waste wherever possible using Compass lead systems
  • Assisting with the managementoffinancial budget and targets
  • Manage and develop team members to progress within the kitchen hierarchy
  • Assist with implementation and inspire the team with current food trends and cooking techniques
  • Training kitchen, F&B and sales teams in current products on offer and how to deliver them
  • Follow company standards and deliver to high degree of success
What we'll give:
SousChef
  • £36,000 - £38,000 per annum, 40hours per week
  • Compass exclusive offers on PerksAtWork
  • Access to a wide range of programs to train and develop you
  • Pension contribution
  • Medicash healthcare
  • Eyecare vouchers
  • Free meals on shift
  • Discounted stays at other Venues Collection Hotels
  • Free gym on-site

Great things happen when people get together in our spaces to meet, spaces to sleep and spaces to celebrate at Milton Hill House. From leisure breaks, weddings and celebrations to conferences, meetings, training, and every business event in between our venue provides an informal atmosphere where you and our guests can be themselves.

We combine our spaces with a bigger family. Milton Hill House is part of The Venues Collection, a division of Levy UK & Ireland, the market leader in contract catering & support services.
Who you are:
  • Excellent culinary skills
  • Experience within a similar role
  • Excellent communication and leadership skills, ability to engage and motivate others
  • Willingness to lead by example and inspire the kitchen team with guidance from the Head Chef
  • Ability to maintain processes to promote efficient ways of working
  • NVQ Level 3 in professional cookery or equivalent
  • Intermediate food hygiene certification

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