Sous Chef

Foley; Claygate; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship scheme

Culinary masterclasses

Free meals

Discount in Young’s pubs/hotels

Share save scheme

Company pension

28 days holiday

Job summary

Foley is seeking an experienced Sous Chef in Claygate to join our lively pub kitchen. You will lead a small kitchen team, craft fresh seasonal dishes, and work closely with the Head Chef to deliver exceptional guest experiences.

We look for a natural leader with a passion for quality food, strong communication, and a hands-on approach. Enjoy working within a supportive team in a friendly environment with opportunities for development.

Qualifications

• Experience leading and developing a team
• Passion for producing quality, fresh food
• Strong communication and leadership abilities

Responsibilities

• Champion excellent service through quality food
• Lead and develop a kitchen team
• Hands-on chef with great communication
• Manage kitchen staff rota, training and safety
• Design and deliver new dishes and daily specials with the Head Chef
• Plan and organise to control GP and labour effectively
• Drive sales and growth through kitchen-front collaboration

Job description

Sous Chef

About us:

Lying just off the main parade, in the beautiful village of Claygate, the Foley offers its guests a warm welcome, delicious food, outstanding drinks, and even a great night's sleep for those spending the night in one of the pub's 17 rooms.
The team is responsible for creating a great atmosphere that our guests enjoy. From our amazing front-of-house team, our talented chefs, our hard-working housekeeping team and our welcoming receptionists, everybody plays a vital part.
Working at the Foley gives you the opportunity to play a key role in growing the pub's reputation locally and beyond, as well as becoming a member of a fun, vibrant and friendly team.
What we look for in future Foley Superstars is bags of enthusiasm and energy, a can-do attitude and a customer-focused mentality. Our customers are at the heart of everything we do, and we expect our teams to live by that mantra daily, serving amazing fresh, seasonal food, and delivering outstanding service.
If you think you can add something to our already amazing team, then come and join us. Whether it be experience, a passion for food and drink, or just a fresh idea or two, we would love to hear from you.
As we are part of Young's, your career can go wherever you want it to. Whether you just want to earn some extra money while you study, or if you want to forge a successful career in hospitality, we can help you develop and teach you skills at a pace that suits you.
We're looking forward to hearing from you.

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