Busy and award winning Holiday Park and Resort based in a beautiful Cornish seaside village near St Austell, are seeking a Junior Sous Chef with an immediate start. The main restaurant operation does offer various dining options to its mix of guests that stay all year round (Their revamped Fixed price menu/ Themed nights/Carvery's and Public House style food- specials and fresh fish ) and they are looking for a Junior Sous Chef with a proven track record in high volume cooking that can work within busy, high volume units, under pressure and can work well within a team. AT PEAK THEY CAN CATER PER DAY FOR 300 COVERS. We are looking for a Junior Sous that can help lead the pas and jump on sauce as well, so we are looking for an all rounder who can really make a difference to the small kitchen team here. The kitchen within this high volume operation has just come on board and has revamped the menus to incorporate more locally sourced produce that showcases what this establishment is all about. The successful Junior Sous Chef will also be required to work during July/August and part of September up to 60 hours a week, as its the peak part of the year but it does then level itself out during October to March, then you will be doing between 30-40 hours per week. The hours of work also are only days only(9am-5.30pm) between the months of January-March each year. The position does offer excellent benefits including use of the leisure facilities and meals on duty along with stunning views to work everyday with. The hours are a mixture of splits and straights, the role DOES OFFER POTENTIAL LIVE IN ACCOMMODATION in a static caravan 3 miles from the operation so access to your own transport will be very important. The cost of the accommodation will be 25-30 pounds per week inclusive per week. To find out more, please send your cv in the first instance.