We are looking for dedicated and experienced Sous Chefs to join our team and support the running of our club restaurants, The Terraces and Tasi, our seafront restaurant, Mikro Nisi, and our Peli Deli & Kitchen.
This is a challenging, yet rewarding role for a talented sous chef looking to broaden their experience in a stunning environment. They will need to be self-motivated and pro-active, thrive in a fast-paced environment and have a strong commitment to quality and teamwork.
The Club is home to two busy restaurants: The Terraces, open for lunch and dinner, seats around 80 covers with a menu featuring dishes cooked on the barbeque and fire table. Tasi is open daily for breakfast, serving a balance of healthy options and old favourites and also provides an informal setting for lunch with Mediterranean bistro-style dishes.
The Peli Deli Kitchen offers a laid back alternative to our busy club restaurants where our guests can enjoy simple Italian influenced food, done well. The most recent addition to the Peligoni family is Mikro Nisi, a short drive along the coast from the club – a modern Greek fish taverna open for lunch and dinner daily with a sharing, mezze style menu inspired by local ingredients and it’s seafront setting.
Throughout the low season we also host our Guest Chef Series. Now in its seventh year, accomplished chefs join us each week working directly with our kitchen team to showcase their talent and produce a delicious and exciting menu to dazzle foodie fans, staff and guests alike. In previous years we have been joined by Ellis Barrie, Jackson Boxer, Neil Rankin, Tom Brown, James Cochran, Romy Gill, Tim Siadatan, The Happy Pear and Gill Meller, to name a few.
As the second-in-command in the kitchen, the Sous Chef will work closely with the Head Chef to ensure excellence in every dish while adhering to strict hygiene and safety protocols. The ideal candidate will be a strong leader with a passion for maintaining high-quality standards, ensuring smooth kitchen operations, and fostering a positive and productive team environment.
Key Responsibilities
- Work with the Head Chef to oversee the restaurants and to deliver all food related events on our weekly agenda
- Continuously train, develop, manage and motivate staff throughout the season to consistently perform at their highest level
- Communicate effectively with the Head Chef to manage ordering requirements
- Work with the Head Chef to maintain profit margins and minimise waste
- Contribute to the creation of new dishes that cater to guests of all ages and consider different tastes and dietary requirements
- Ensure dishes are prepared and cooked according to specific standards
- Ensure that all guests’ dietary requirements are understood and catered for
- Strictly maintain all food, health and hygiene standards on a daily basis
Abilities & Expectations
- Strong leadership skills
- Ability to keep a team motivated in a high pressured environment
- A passion for food and producing creative and exciting new dishes
- Dedication to food quality and control
- Self-motivated, proactive and flexible
- Ability to forward think and plan ahead
- Ability to work calmly under pressure in a fast-paced setting
- Ability to work both independently and as part of a team
- Excellent communication and organisational skills
- Problem solving and adapting in the kitchen
Essential Requirements
- Extensive experience in a professional kitchen and full-service restaurant
- Up to date Intermediate Food Hygiene Certificate
- Strong knowledge of proper food handling and sanitation standards
- A minimum of 1 years experience in a supervisory role
- Experience in a 2 Rosette restaurant is desirable
- Available for the full season (May – October)
- EU Passport Holder