Junior Sous Chef - Live In Possible

Young'S; Greater London; Sur place; GBP 22 000 - 30 000; Plein temps

Avantages offerts par ce poste

Autonomy to create menus

Apprenticeship scheme

Culinary masterclasses

Free meals

20% discount in Young’s pubs/hotels

Share save scheme

Company pension

28 days holiday

Résumé du poste

The Rose & Crown, a traditional British pub with rooms in Wimbledon Village, is seeking a Junior Sous Chef - Live In. You will lead a kitchen team, develop menus with your Head Chef, and contribute to daily specials while ensuring consistency and quality of all dishes.

This role offers autonomy, access to apprenticeship schemes and culinary masterclasses, plus benefits including free meals, staff discounts, a pension and generous holiday entitlement.

Qualifications

• Looking for a natural leader with a passion for quality fresh food.
• Experience in leading and developing a kitchen team.
• Hands-on Chef with excellent communication skills.
• Able to manage rotas, training and health and safety.
• Creative input to design and deliver new dishes and specials.
• Strong planning to control GP and labour and drive sales.

Responsabilités

• Champion excellent service through quality food.
• Lead and develop a kitchen team.
• Be an active hands-on Chef with strong communication.
• Manage the kitchen staff rota, training and health and safety.
• Help design and deliver new dishes for menus and daily specials.
• Show strong planning and organisational skills for GP and labour.
• Drive sales and growth through engagement with kitchen and front of house.

Connaissances

Leadership

Team management

Communication

Menu development

Food quality

Health & safety

Description du poste

Junior Sous Chef - Live In

About us:

The Rose & Crown is a traditional British pub with rooms, located in the heart of Wimbledon Village, where the atmosphere feels much more like a country village than central London.

It has 13 bedrooms and focuses on traditional British hospitality, with classic homemade food prepared from scratch. The pub has that genuine, welcoming character you would expect from a traditional British local, while also serving visitors and guests staying in the rooms.

One of the things that makes the location quite unique is that Wimbledon Village is surrounded by the countryside and Wimbledon Common, but it is still very well connected to central London. The District line and mainline services from Waterloo make it accessible, although the famous steep hill up to the Village gives it a distinctive feel.

What we offer our Sous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
• Autonomy to create your own menus and specials, alongside your Head Chef
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
• Access to regular culinary masterclasses and training days to boost your skills
• Free meals
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme
• 28 Days Holiday per year

What we look for in a Sous Chef:

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. As the successful Sous Chef you will:

• 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