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Sous Chef

Sous Chef

Reference 1807-4
Location Ivybridge
Salary £24,000 Yearly
Job Type Permanent

Sous Chef ~ Busy Village Gastropub with Rooms ~ Ivybridge ~ 24K + Excellent Tips ~ Most Weekends Off!



We're on the hunt for an experienced chef to join a small team working under the chef proprietor as Sous Chef. Ideally you will have experience of working in gastropubs or fine dining hotels/restaurant and have progressed to Sous Chef level but this position may also suit an experienced Chef de Partie looking for promotion to Sous Chef.



The chef proprietor has an excellent understanding of ingredients, cooking previously to AA 2 Rosette level, sourcing fresh, local, seasonal produce is top of his list. The uncomplicated menu changes seasonally making the most of the excellent produce available from the surrounding farms and purveyors or fine food. Featuring great British classical, traditional and modern style dishes customers can experience a simple light meal or something much more in tune with a classy restaurant dinner. The village Inn offers a traditional setting with contemporary decor and a stylish feel to their casual dining experience.



This is a fantastic opportunity to join a small progressive team and really produce some excellent plates of food, whether you're already producing excellent food and are simply looking for somewhere fresh to inspire you further or you're a budding CDP looking for career progression, it doesn't get much better than this!



You will work 5 days per week usually work a split shift rota covering Breakfast/Lunch, Breakfast/Dinner or Lunch/Dinner (shifts TBA) your working week will be planned out and can offer a regular shift pattern working 45 hours maximum with most Fridays and Saturdays off, so you can still have a social life?!



The salary of 24K is negotiable depending on experience, Plus tips 3-4K per year, great package, please drop us a line, call or "Apply Now" with your CV and we'll contact you.

Please click "Apply For Vacancy" or call: 01392 840071 and speak to Matt for further details.

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