Social network you want to login/join with:
SousChef, £15 per hour plus tronc on top
Live out role
About us:
Nestled in the heart of the lovely market town of Chipping Norton lies The Blue Boar. A stunning pub dating from the 17th century offering a 'best of British' seasonal menu alongside a range of premium old & new world wines, international lagers, well-conditioned ales, and fantastic personal service from our small, friendly team. We're a busy pub serving great food every day and have a lively bar attracting locals and visitors alike.
What we offer our Sous Chefs:
1. Access to our Sous Chef - Head Chef development programme: the majority of our head chefs are internal appointments.
2. Autonomy to create your own seasonal menus and specials, alongside our core classics.
3. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification.
4. Access to regular culinary masterclasses and training days to boost your skills.
5. Free meals on duty.
6. Generous share of tronc, paid weekly.
7. 20% discount in all Young’s pubs and hotels.
8. Share save scheme.
9. Company pension scheme.
10. 28 days holiday per year.
What we look for in a Sous Chef:
We are looking for an existing Sous Chef or Senior CDP seeking their next step, who considers themselves a natural leader with a passion and flair for producing quality fresh food in a welcoming environment. As the successful Sous Chef, you will:
1. Have experience championing excellent service through quality food.
2. Demonstrate a passion for leading and developing a team.
3. Be an active, hands-on chef with excellent communication skills.
4. Be responsible for managing the kitchen staff rota, training, and all health and safety aspects effectively at all times.
5. Work alongside your Head Chef to demonstrate creativity by helping design and deliver new seasonal dishes and daily specials.
6. Demonstrate great planning and organizational skills to maintain effective controls regarding GP and labour.
7. Have a proactive approach to driving sales and growth through engagement with both kitchen and front-of-house teams.
#J-18808-Ljbffr