Sous Chef

Theodore Bullfrog; Greater London; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Autonomy to create menus and specials

Sous Chef development programme

Apprenticeship scheme

Culinary masterclasses and training

Free meals

20% discount in Young's pubs andHotels

Share save scheme

Company pension scheme

28 days holiday

Job summary

Theodore Bullfrog in London is seeking an experienced Sous Chef to lead a busy kitchen and help shape daily specials and menus. You will mentor the team, coordinate with the Head Chef, and oversee rota, health and safety, and food quality in a welcoming, high-energy pub environment.

You will have a passion for producing quality fresh food, strong communication skills, and a proactive approach to driving sales and guest satisfaction.

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
• Work 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

SousChef

About us:

Oh-so-centrally located just off Villiers Street between Charing Cross and Embankment stations, we're a hidden gem of a real pub in the heart of central London. We offer great food, and a premium selection of beers, wines, spirits, and cocktails.
We have a very enthusiastic team, a mix of cultures and a balance of skills. Our priority is to look after the team, with training, incentives, and competitions. We have a progression plan within the pub and Youngs. The Theodore offers staff parties, a day off on your birthday and 20% off in all Young's pubs and hotels.
Working for us will give you all tools to develop in the hospitality career, we are all constantly learning and we want all teams to be part of it as a family.

What we offer ourSous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments


• Autonomy to createyour 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 existingSous Chef or Senior CDP looking for their next step, who considers themselvesas a natural leader with a passion and flare for producing quality fresh foodin an environment that makes people feel welcome. As the successful Sous Chefyou will:

• Have experience championing excellent servicethrough quality food


• Demonstrate a passion for leading and developinga team


• Be an active hands-on Chef with excellentcommunication skills


• Be responsible and able to manage the kitchenstaff 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 organisationalskills, necessary to maintain effective controls with regard to both GP andlabour


• Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of houseteams