Sous Chef/ Junior Sous

Young'S; England; On-site; GBP 28,000 - 34,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship scheme

Masterclasses and training days

Free meals

20% discount in Young’s pubs andHotels

Share save scheme

Company Pension Scheme

28 Days Holiday per year

Sous Chef - Head Chef development

Job summary

The Roundhouse in Wandsworth is seeking an experienced Sous Chef to join our welcoming pub kitchen. You’ll lead a hands-on, passionate team, design and execute menus, and work with Head Chef to maintain high standards across service.

We value strong communication, reliability and a positive attitude, delivering fresh, flavourful dishes and ensuring guest satisfaction during busy service hours.

Qualifications

• Experience as Sous Chef or Senior CDP with leadership in a kitchen.
• Ability to create and refine menus while delivering quality dishes.
• Strong communication and leadership skills to support a busy team.

Responsibilities

• Champion excellent service through quality food.
• Lead and develop a kitchen team.
• Hands-on role with kitchen operations and service.
• Manage kitchen staff rota, training and health and safety.
• Help design and deliver new dishes and daily specials.
• Plan and organise to control GP and labour.
• Drive sales and growth through kitchen and front-of-house collaboration.

Skills

Leadership

Hands-on

Communication

Planning

Organisation

Team development

Sales growth

Job description

We're look for a Sous Chef for The Roundhouse in Wandsworth

About us:

Situated opposite Wandsworth Common, The Roundhouse is a welcoming neighbourhood pub that combines a relaxed, lively atmosphere with a real focus on great food. Our menu celebrates seasonal flavours and quality ingredients, bringing together well-loved pub classics, freshly prepared dishes and creative specials, alongside traditional Sunday roasts.

From casual lunches and laid back dinners to busy weekend services, we take pride in serving food that is full of flavour and a little bt naughty and consistently well executed. We’re passionate about fresh food, high standards and creating an experience that keeps our guests coming back.

Our kitchen is a small, close knit team where everyone gets involved, supports one another and takes pride in what they do. We’re looking for chefs who share that same passion, enjoy working in a hands on environment and want to be part of a team where good food, teamwork and a positive attitude are at the heart of everything.

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. This is a great opportunity for a confident chef who enjoys getting stuck in, from preparing fresh ingredients and delivering quality dishes to taking charge of the kitchen and running service independently when required.

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

Best wishes,
Team Roundhouse