Junior Sous Chef

Franco’s; Greater London; On-site; GBP 44,000 - 53,000; Full time

Benefits offered by this job

Pension scheme

Cycle to Work

Staff meals on duty

Annual staff party

Training courses

Job summary

Franco's on Jermyn Street, Green Park, London, seeks a dedicated Junior Sous Chef to work under Head Chef Stefano Turconi. This full-time role is based in our back-of-house operations, requiring strong leadership, culinary precision and a flair for Italian-inspired menus.

You will contribute to high-volume services, mentor junior staff, manage costs and ensure top-quality dishes, with excellent training and progression opportunities within the Franco's group.

Qualifications

• Previous experience as a Junior Sous Chef in a similar establishment, catering for 80 to 120 covers during each service
• Excellent management, training and delegation skills
• Motivation, commitment, success orientated with a 'can do' attitude
• Knowledge and diversity from previous roles to the team
• Imagination, drive & desire to learn
• Good financial skills, understanding of budgets, forecasting, stock control and GPs
• Excellent understanding of Health & Safety practices, safe working environments, Food Safety, HACCP etc.

Responsibilities

• Ensure production, preparation and presentation of food meets highest quality standards
• Support Head Chef and Back of House team with daily operations
• Assist in training and development of junior staff
• Contribute to menu development and cost control

Skills

Management & training

Cooking & menu development

Team leadership

Budget & GP understanding

Food safety knowledge

Creativity in recipes

Education

Food Safety Level 3

Food Safety Level 4 (beneficial)

Job description

An exciting opportunity has arisen for an experienced full-time Junior Sous Chef to join Head Chef Stefano Turconi and our Back of House team at Franco's on Jermyn Street, Green Park.

Why join the Franco's team?

• Offering approx £19.50 per hour or £48,500.00 per annum plus yearly bonus
• Approx. 48 hours a week Monday to Saturday with 2 days off - flexible shifts
• The restaurant is closed on Sundays, 10 days over Christmas, 4 days over the Easter weekend and Bank holidays
• 28 days holidays (inc. bank holidays) + additional days given for years of service
• Training & development opportunities including company funded courses
• Career progression planning with platform 'Flow Hospitality'
• Growth opportunities within both restaurants in the company
• To celebrate you passing probation you will be offered a Complimentary meal for 2
• 50% discount in each restaurant within the group (Franco's and Wiltons)
• Company sickness pay
• Company pension scheme
• Uniforms provided and laundered
• Delicious meals whilst on duty
• Recommend a friend Scheme
• Cycle to Work Scheme
• Employee of the quarter and the year rewards
• Annual staff party

Who are we?

Franco's first opened in 1946, is considered one of the first Italian restaurants in London which focuses on traditional and contemporary Italian Cuisine. Located on Jermyn Street between Green Park and Piccadilly, Franco's is a family-owned restaurant with a sister venue: Wiltons also on Jermyn Street. Both are managed by Director Jason Phillips who has worked at the Savoy, the Avenue and C London.

The restaurant compromises of a bar area, main dining room and a basement area which can be used as two Private Dining rooms or additional seating for the restaurant. Franco's is open for breakfast, lunch and dinner Monday to Saturday and closed on Sundays. For more information please visit our website www.francoslondon.com.

What can you bring to the team?

• Previous experience as a Junior Sous Chef in a similar establishment, catering for 80 to 120 covers during each service
• Excellent management, training and delegation skills
• Motivation, commitment, success orientated with a 'can do' attitude
• Knowledge and diversity from previous roles to the team
• Enthusiasm, drive & desire to learn
• Imagination & creativity in the development of new recipes and dishes
• Good financial skills, understanding of budgets, forecasting, stock control and GPs
• Excellent understanding of Health & Safety practices, safe working environments, Food Safety, HACCP etc.
• Food Safety Level 3 or Level 4 would be beneficial
• Will ensure that the production, preparation and presentation of food is always of the highest quality

Right to work in the UK is a requirement. Please note we are currently unable to provide sponsorship for the moment.