Creative Sous Chef - Lead Kitchen, Training & Growth

Harri; Headley; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Free meals

20% discount in Young’s pubs/hotels

Company Pension Scheme

28 Days Holiday per year

Share save Scheme

Access to development programmes

Job summary

Harri is seeking a talented Sous Chef in Headley to lead kitchen operations and help design and deliver new menu items and daily specials. You will work closely with the Head Chef, champion high standards of service, and drive quality food in a welcoming environment.

You will oversee a hands-on kitchen team, manage rota and health and safety, and contribute to menu creativity and daily turnover while focusing on GP and labour efficiency.

Qualifications

• We are looking for an existing Sous Chef or Senior CDP looking for their next step, who considers themselves as a natural leader with a passion and flare for producing quality fresh food in an environment that makes people feel welcome.

Responsibilities

• Have experience championing excellent service through quality food
• Demonstrate a passion for leading and developing a team
• Be an active hands-on Chef with excellent communication skills
• Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
• Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
• Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams

Job description

Harri is seeking a talented Sous Chef in Headley to lead kitchen operations and help design and deliver new menu items and daily specials. You will work closely with the Head Chef, champion high standards of service, and drive quality food in a welcoming environment.

You will oversee a hands-on kitchen team, manage rota and health and safety, and contribute to menu creativity and daily turnover while focusing on GP and labour efficiency.