Sous Chef

Young's Pubs; Bournemouth; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Head Chef development programme

Menu development autonomy

Apprenticeship scheme

Culinary masterclasses & training days

Free meals

20% staff discount in Young’s pubs & 


Share save scheme

Company pension

28 days holiday per year

Job summary

The Libertine in Westbourne, part of Young's Pubs, is seeking a Sous Chef for 45 hours per week to lead a busy kitchen with pride in fresh, quality dishes.

You will be supported by a Head Chef, have autonomy to develop menus, access to training and apprenticeships, and enjoy benefits such as free meals and staff discounts.

Qualifications

• Must 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.
• Work alongside Head Chef to design and deliver new dishes for menus and daily specials.
• Demonstrate great planning and organisational skills to maintain GP and labour controls.
• Have a pro-active approach to driving sales and growth through engagement with kitchen and front of house teams.

Responsibilities

• Lead kitchen operations and ensure consistent quality of dishes.
• Collaborate with Head Chef to create and update menus and daily specials.
• Train and develop junior staff and manage rosters and health & safety.
• Drive sales through engaging with front of house and kitchen teams.

Skills

Menu Development

Food Preparation

Safe Food Handling

Kitchen Safety

Job description

Sous Chef - 45 hours per week

The Libertine in Westbourne is a vibrant traditional pub with a real passion for great food, quality ingredients and exception service.

We use the best of British ingredients to create a wonderful selection of menus for every occasion, with Sunday roasts and pub classics at our core.

As we move out of summer, this is where the Libertine comes into its own, with cosy corners, roaring fires and over 200 seats, we are extremely busy throughout the autumn/winter period.

If you are fed up with branded menus and the same thing every day, then why not join a business where everything is curated on site, its a lot more rewarding!

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

Skills

• Menu Development
• Food Preparation
• Safe Food Handling
• Kitchen Safety