Waste Management jobs in Walton-on-the-Naze

The Swan is a beloved local pub renowned for our high-quality food and drink offerings. The Pub re-opened in November 2023 and aims to provide warm atmosphere, exceptional service, and a menu that combines traditional pub Food with innovative culinary creations. We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team and help us maintain and elevate our culinary standards.

Job Summary:

The Sous Chef will play a crucial role in supporting the Head Chef in the preparation and execution of our diverse menu. This role involves hands-on cooking, kitchen management, and leadership responsibilities, ensuring the efficient operation of our kitchen and the consistent delivery of high-quality dishes.

Key Responsibilities:

Assist in Menu Planning and Development: Collaborate with the Head Chef to create and refine a menu that blends traditional pub favourites with creative culinary innovations, ensuring a variety of high-quality, appealing dishes.

Oversee Food Preparation: Supervise and participate in the preparation, cooking, and presentation of meals, ensuring consistent quality, taste, and presentation.

Kitchen Management: Ensure the kitchen operates efficiently, maintaining a high level of cleanliness, organization, and safety in compliance with health regulations.

Staff Training and Supervision: Train, mentor, and manage kitchen staff, fostering a positive work environment and promoting teamwork and professional development.

Inventory and Supply Management: Assist in managing inventory, ordering supplies, and maintaining stock levels to prevent shortages or waste.

Quality Control: Maintain high standards for food quality, taste, and presentation. Conduct regular quality checks and address any issues promptly.

Health and Safety Compliance: Ensure all health and safety regulations are adhered to, including proper food handling, storage, and sanitation practices.

Cost Control: Assist in managing food costs and labour expenses, optimizing efficiency without compromising quality.

Qualifications:

Education: Culinary degree or equivalent certification from a reputable culinary school.

Experience: Minimum of 3-5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role, preferably in a pub or similar setting.

Skills:

Strong culinary skills with a deep understanding of various cooking methods, ingredients, and kitchen equipment.

Excellent leadership and team management abilities.

Ability to work under pressure in a fast-paced environment.

Exceptional organizational and time management skills.

Proficiency in maintaining high standards of food quality and presentation.

Strong understanding of health, safety, and hygiene standards.

Personal Attributes:

Passionate about food and culinary excellence.

Creative and innovative with a keen eye for detail.

Strong work ethic and commitment to professionalism.

Excellent communication and interpersonal skills.

Benefits:

Competitive salary and performance-based bonuses.

Opportunities for career advancement and professional development.

Employee discounts on food and beverages.

Paid time off and holiday pay.

Job Type: Full-time

Pay: £36,000.00-£39,000.00 per year

Additional pay:

• Tips

Benefits:

• Company events
• Company pension
• Discounted or free food
• On-site parking

Schedule:

• 10 hour shift
• Monday to Friday
• Weekend availability

Experience:

• Chef: 3 years (required)
• Cooking: 3 years (required)

Licence/Certification:

• Driving Licence (preferred)

Work authorisation:

• United Kingdom (required)

Location:

• Colchester, Essex (preferred)

Work Location: In person