Creative Sous Chef — Lead Kitchen, Seasonal Cooking

Fuller's; City of Westminster; On-site; GBP 29,000 - 36,000; Full time

Benefits offered by this job

Discount on food & drink

Weekly tips paid

Discounted hotel stays

My Fuller’s benefits platform

Healthcare Cash Plan

Full induction and training

Wagestream access

Job summary

Fuller’s is seeking a proactive Sous Chef to join The Jugged Hare, near Victoria. You will support the Head Chef, lead kitchen duties in their absence, and craft fresh dishes from seasonal ingredients. We value creativity, teamwork and a commitment to high hygiene standards in a bustling pub kitchen.

You’ll work in a warm, authentic spot with strong food focus and opportunities for growth, discounts, and benefits through Fuller’s.

Qualifications

• As deputy to Head Chef, you will take pride in preparing fresh food from seasonal ingredients.
• You will bring new ideas and create fresh dishes.
• You will bring the best out of the kitchen team.
• You take pride in every successful service.
• A hygiene qualification, excellent food knowledge and food safety awareness are essential.

Responsibilities

• Take full control of the kitchen when Head Chef is away.
• Prepare fresh food made from seasonal, local ingredients.
• Create fresh dishes and bring new ideas to the menu.
• Bring out the best in the kitchen team and ensure smooth service.
• Maintain high standards of hygiene and food safety during each service.

Skills

Leadership

Food prep

Ingredient knowledge

Hygiene standards

Education

Food hygiene certificate

Tools

Kitchen equipment

Job description

Fuller’s is seeking a proactive Sous Chef to join The Jugged Hare, near Victoria. You will support the Head Chef, lead kitchen duties in their absence, and craft fresh dishes from seasonal ingredients. We value creativity, teamwork and a commitment to high hygiene standards in a bustling pub kitchen.

You’ll work in a warm, authentic spot with strong food focus and opportunities for growth, discounts, and benefits through Fuller’s.