Sous Chef, The Daffodil Hotel Grasmere, Cumbria, England

Posted on October 6, 2017 | Start date October 6, 2017

Salary:£28,000 depending on experience paid monthly with a share of tips
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Restaurant looking for accolades, bar, al fresco contemporary dining and functions
Full-time chefs:14 in the kitchen at full strength
Accommodation:room in shared house at £35 per week
Job description:

The Four Star Daffodil Hotel is not what you would expect, it is more than you would expect, with 78 luxury bedrooms and suites, Spa, beautiful, modern restaurant, 2 bars, an outside terrace and events and conference space for 250.

We are currently looking to recruit a Senior Sous Chef to support our Executive Chef and Head Chef and Kitchen Team.

In the Restaurant the food is modern bistro, currently 1 rosette, please look on line to see our menus. In addition the Daffodil has built a reputation for unique afternoon teas and has a great reputation as a wedding venue.

The ideal candidate will have a minimum of one year’s experience working at Sous Chef level within a quality, busy restaurant or hotel environment and have been trained in all aspects of the kitchen. Rosette experience would be preferable.

The candidate most also be able to demonstrate great hygiene and health and safety standards and enjoy working as part of a close team. Given the success of the hotel in the wedding market, experience of banqueting will be advantageous.

How to apply:

Please apply to Graham Harrower, Executive Chef with your-up to-date CV and details of relevant work references.

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

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