Sous Chef £17.60 Ote Per Hour

Young'S; Weybridge; Sur place; GBP 26 000 - 35 000; Plein temps

Avantages offerts par ce poste

Free meals

Discount at Young’s pubs & hotels

Pension scheme

28 days holiday

Development programme

Masterclasses

Résumé du poste

Hand & Spear in Weybridge is looking for a passionate Sous Chef to support the Head Chef, lead the kitchen team and ensure every dish leaving the pass is of exceptional quality.

You will have the chance to develop menus, mentor staff and contribute to a friendly, hospitality-led kitchen. Join a pub with seasonal cooking, great wines, and a collaborative culture.

Qualifications

• Experience as Sous Chef or Senior CDP.
• Proven leadership and team development.
• Hands-on chef with strong communication.
• Experience managing kitchen rota and health and safety.
• Creativity in designing dishes and specials.
• Strong planning to control GP and labour.
• Pro-active in driving sales and growth.

Responsabilités

• Lead the kitchen team alongside the Head Chef.
• Ensure every dish leaving the kitchen is high quality.
• Develop menus and daily specials with the Head Chef.
• Manage staff rota, training and health and safety.
• Collaborate with front of house to drive sales.

Connaissances

Food preparation

Team leadership

Communication

Menu development

Planning

Organisation

Sales growth

Description du poste

Sous Chef

We’re looking for a passionate, driven and professional Sous Chef to join the team at the Hand & Spear in Weybridge.

This is a great opportunity for someone who loves food, takes pride in what they do and wants to be part of a kitchen team that cares about quality, consistency and great hospitality.

We’re looking for someone who:

• Has a genuine passion for food and cooking
• Has the drive and ambition to succeed
• Takes pride in maintaining high standards
• Is professional, reliable and leads by example
• Enjoys working as part of a strong, supportive team
• Wants to develop their skills and progress their career

As Sous Chef, you’ll play a key role in supporting the Head Chef, leading the kitchen team and ensuring every dish that leaves the kitchen is something we can be proud of.

If you’re ready for your next challenge and think you have the passion, drive and professionalism we’re looking for, we’d love to hear from you.

About us:

The Hand and Spear is an iconic landmark with a fascinating history behind it. Located next to the train station in Weybridge we have a beautiful boutique hotel, several rooms for both dining and special events and a large bar and several areas outside both covered and uncovered. We are a British gastro pub offering fresh seasonal food, real ales, premium wines and lovely cocktails. We are looking for great people to join our fun and friendly team‑so if this sounds like something you'd enjoy we'd love to hear 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