The Island Sailing Club in Cowes on the beautiful Isle of Wight is looking for a Sous Chef to support our Head Chef in delivering quality fresh food to our members and guests. The Island Sailing Club has over 2,000 members and is the biggest Sailing Club in Cowes. Host to the world famous Round the Island Race, the Club boasts a conservatory restaurant, balcony and roof terrace, all with fantastic views across the Solent. This is a highly prestigious role in one of the best regarded sailing clubs on the Solent and as such, requires a candidate of genuine quality.
The Island Sailing Club has a busy hospitality programme throughout the year, but during the sailing season in the summer months, trade increases many fold. The Club provides a wide range of food and beverage service from black tie functions to barbecues, from fine dining nights to casual dining and bar meals. The brief for all these is the same, to offer quality food that represents good value for money to members and their guests.
The Sous Chef’s role includes:
Preparation, cooking and presentation of fresh produce.
Kitchen management in the Head Chef’s absence.
Leading, training, nurturing and motivating the kitchen team.
Maintaining consistency of produce.
Menu planning with the Head Chef and Catering Operations Manager
Maintaining kitchen cleanliness and keeping appropriate records to comply with Food Hygiene Regulations.
The Sous Chef person specification includes:
An experienced Sous or CDP with a minimum of five year’s experience of working with fresh produce.
A level three qualification in food preparation.
Leadership, training and motivational qualities.
A high level of personal hygiene and self presentation.
A willingness to learn and to engage in continuous self development within the role.
A genuine interest in real food and the motivation to source and develop recipes and menus that meet the Club’s standards.
A salary of £20,000 to £22,000.
An average working week of 42 hours. It is expected that the successful candidate will work longer hours in the summer months and less in the winter.
34 days paid holiday including statutory days.
Interested candidates, please email your CV to Phillip Gidley, Catering Operations Manager. If you would like an informal chat about the role, you can call Phillip on 01983 296621.