Line Cook

3 months ago


Blackheath, Surrey, United Kingdom Young's Pubs Full time
Line Cook At Young's Pubs, we take pride in fostering a vibrant work atmosphere where we serve an exceptional selection of beverages alongside exquisite seasonal cuisine.
Our establishment has been a cherished gathering spot for the community, dedicated to creating memorable dining experiences.
We are committed to utilizing fresh, locally sourced ingredients and are passionate about nurturing our team members, offering a clear career progression path to help you reach your full potential.
We offer a supportive environment where teamwork is valued, and we strive to exceed the expectations of every guest.

Benefits for our Line Cooks:

Access to our development programs for aspiring chefs, with many of our Head Chef roles filled internally. Opportunities to participate in our Apprenticeship Scheme, allowing you to earn a recognized qualification while gaining practical experience. Invitations to our Culinary Masterclasses to enhance your culinary skills. 20% discount across all Young's Pubs and Hotels. Complimentary meals during shifts. Weekly pay schedule. Sharesave Scheme. Company Pension Scheme. 28 days of annual leave.

What we seek in a Line Cook:

We are looking for a skilled Line Cook or a talented Commis Chef eager to advance their career, who possesses a genuine passion for crafting high-quality, fresh dishes in a welcoming environment. As our Line Cook, you will:

Have a track record of delivering outstanding service through exceptional food. Exhibit a commitment to producing remarkable culinary creations consistently. Be an active and engaged member of the kitchen team. Show enthusiasm for learning new techniques and be a collaborative team player with strong communication abilities. Collaborate with the Head Chef to showcase your creativity by contributing to the design and execution of new menu items and daily specials. Demonstrate effective planning and organizational skills to maintain optimal control over food costs and labor. Take a proactive approach to driving sales and fostering growth through collaboration with both kitchen and front-of-house teams.
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