We are looking for an executive sous chef to take the reins of a new operation opening in Manchester. Two large kitchens — prep and service — will serve more than one menu to multiple outlets for breakfast, lunch and dinner seven days a week.
You will own training, both on and off shift, and by doing so you will create a strong, efficient team with high rates of retention.
You will be responsible for the overall running of the kitchen department, overseeing both kitchens but we give you a kitchen manager to look after all the administration and two senior sous chefs, one focused on each kitchen. Your passion is to be in chef whites, in the kitchen, with your team making them stronger and better — you do not like sitting in the office.
Time Allocation Per Week
5 days on, 2 consecutive days off
Average 55 hours per week
Starting at £50k
Reviewed after 6 & 12 months