Sous Chef

Young's Pubs; Greater London; On-site; GBP 32,000 - 46,000; Full time

Benefits offered by this job

Menu development programme

Autonomy to create menus

Apprenticeship scheme

Culinary masterclasses and training

Free meals

20% discount in Young's pubs andHotels

Share save scheme

Company pension scheme

28 days holiday per year

Job summary

Young's Pubs in central London is seeking an experienced Sous Chef to join our enthusiastic, diverse kitchen team. You will lead with passion for fresh, quality food and help develop menus alongside the Head Chef in a welcoming, family-like environment.

You will manage the kitchen rota, train staff, ensure health and safety, and drive daily specials while contributing to GP and labour planning. We offer training, progression, and staff benefits including meals, discounts, pension, and holiday

Qualifications

• We are seeking an existing Sous Chef or Senior CDP ready to lead a team.
• Passion for producing quality fresh food in a welcoming pub environment.
• Strong leadership and communication skills with hands-on approach.

Responsibilities

• Champion excellent service through quality food.
• Lead and develop the kitchen team.
• Be an active hands-on Chef with excellent communication skills.
• Manage the kitchen staff rota, training and all health and safety.
• Help design and deliver new dishes for menus and daily specials.
• Demonstrate planning and organisational skills for GP and labour.

Skills

Menu development

Food preparation

Safe food handling

Kitchen safety

Job description

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.

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 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