Sous Chef

Location
L1 5AS, Liverpool
Salary
£10ph 45-50 hours per week, 4 day week (£25,000+)
Posted
10 Jun 2021
Closes
10 Jul 2021
Sector
Restaurant
Job function
Kitchen
Hours
Full Time
Contract Type
Permanent

We are an artisan steak house kitchen located in Duke Street Market, Liverpool. We source the best dry aged beef in the country and only work with the best ingredients. Within our extremely talented team we all share common goals to improve the quality of work/life balance, make delicious food & create an incredible working environment for chefs. The work week is 4 days (outside of December). We work in an open kitchen and have customer interaction and feedback helping us to improve everything we do instantly. The successful applicant will work with a small team in a high end food market. This job is incredibly rewarding and you will be able to interact with guests and gain face to face feedback. As part of a small team we strive to make all of our lives easier by working together as a team. The job will be a 4 day work week (excluding December). Experience as a sous chef is preferred but not necessary we would also welcome experienced chef de parties who are looking to progress into a junior management role. We have immediate opportunities to progress for the right people.

40-45 hours per week

Assist the head chef with staffing for the bi-weekly rota

Assist the head chef with all health and safety procedures in line with the handbook and managing the health and safety book on a daily basis.

Assist in the management the labelling of all prepared food items in the fridges and freezers.

Assist the head chef in the management the downstairs prep room is pulled out re labelled cleaned thoroughly every Sunday (shelves, benches, sink, behind fridges inside fridges, fridge seals, fridge handles)

Assisting the head chef with the main kitchen clean down each night and ensuring that the correct chemicals are being used. (brushing and mopping under cooking line and fridge, washing and sanitising all counter tops, shelves fronts, sinks, walls, grill to be hoovered out each morning & grill to be cleaned each night properly with wire brushes.

Coaching and training commis chefs

Taking responsibility for the kitchen when head chef is away

Assisting the head chef with any jobs and tasks which need to be carried out to ensure the kitchen is well managed.

Helping to create new dishes

Developing existing dishes

National pension scheme

Days out to artisan butchers and farms

£150 joining bonus

 

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