Applicants for this role must have a minimum of 3 years' experience in a busy Sous Chef role. Experience must include the development of menus in accordance with everchanging culinary trends as well as an appreciation for the importance of traditional fayre on the menu and a sharp eye for detail in relation to food presentation. Familiarity and confidence of working with fish and meat and incorporating them into varied menus is essential. Baking skills including working with pastry is a distinct advantage. Applicants must have current HACCP certification and be actively implementing and working to the highest standards in relation to kitchen hygiene, food storage, record keeping and day to day application of standards. The successful applicant must be capable of leading by example and have excellent communication skills. The ability to mentor a small/medium size kitchen team, including wash-up and kitchen assistant staff, and chef colleagues and lead them effectively in the delivery of high quality well presented food in a fast paced environment. Proven experience of working collaboratively with front of house colleagues is essential and this must be supported when references are obtained. This is a full-time position and shifts will be rostered 5/7 to include daytime, evening and weekend hours. Successful applicants must be available to attend an in-person interview and if successful, references to support the required academic and interpersonal skills will be sought. A competitive salary package will be offered to the successful candidate. Skills: 3 years experience in a Sous Chef position Proven experience of menu development Competent butchery skills Proven leadership and commuication skills Relevant, current industry qualifications