Sous Chef
The Woolpack
Established in 2011, The Rocksalt Group is an independently owned and award winning group of restaurants and pubs located across the South Coast of Kent. The operation includes flagship restaurant Rocksalt, which has held 2 AA rosettes for 12 consecutive years running, plus it's sister fish restaurant Little Rock and Pilot beach bar located just a short walk away in Folkestone Harbour. The Rocksalt Group also owns a group of highly regarded pubs under The Pickled Egg Pub Company. Executive Group Chef Marcin Szelag who has worked for the group since Rocksalt first opened it's doors over 12 years ago, now leads a strong team of talented chefs across all venues and oversees the operation and delivery of all menus across the group. With a key focus on locally sourced, seasonal produce from highly regarded local suppliers, Marcin plays a pivotal role in the success of all venues. The Woolpack is possibly one of Kent's most attractive pub destinations, nestled in the heart of the countryside just above Romney Marsh, in the village of Warehorne, while still only being a 15 minute drive from Ashford or Tenterden. The menu, overseen by Head Chef Chris Davis, focuses on the best locally sourced and seasonal produce from the surrounding fields and coastline, built around a core menu plus daily specials. Situated directly in front of Warehorne Church, The Woolpack also boasts 5 stunning guest rooms and a large garden terrace that looks out across the surrounding fields. General Manager, Hugh Rowberry, who is responsible for both The Woolpack Inn plus it's sister pub at The Duke William has a wealth of experience is often welcoming locals into the pub for community get togethers as well as popular Live Music and Quiz Nights which are loved by all.
Working at The Woolpack
Along with The Woolpack, The Pickled Egg Pub Company own and operate 3 other sites across Kent. These include The Duke William, a quintessential Kentish Pub located in the heart of the Garden of England, The Five Bells, a stunning 16th century inn overlooking the rolling hills of the North Downs in East Brabourne and The Radnor Arms, a recently-renovated victorian pub in the Old Bouverie district of Folkestone.
- You must be able to help lead the team
- You need to be proactive in developing the rest of the kitchen team, inspiring them to progress as chefs within the industry.
Salary £28,000-£32,000 per annum DOE including tronc, pension, staff discounts
Working with Head Chef Matt Beaven, you must have a proven track record in delivering the highest quality dishes in a busy and pressured environment. You must take responsibility, along with the other senior members of the kitchen team, for making sure every dish that leaves the kitchen is of the highest standard. You will help to manage the ordering and controlling of stock whilst maintaining the highest health and safety practices throughout the kitchen. We are looking for a hard-working, creative and passionate industry professional with at least one years experience at Sous Chef level. You will be responsible for the smooth running of a busy kitchen in the Head Chefs absence. We offer excellent opportunities to all of our chefs and encourage them to get involved with new menu ideas and work closely with the Head Chef which encourages personal development. We offer many excellent staff benefits including:- Tips for all staff £200 Joining Fee plus Retention bonuses Staff Discounts Guaranteed Birthday off Company Pension Regular staff incentives such as performance bonuses Supplier visits Cooking opportunities at off-site events
- Min 1 year Sous Chef experience is preferable
- leadership and communication skills are key