Line Cook Supervisor

4 weeks ago


East Grinstead, West Sussex, United Kingdom Young's Full time
Line Cook Supervisor
Join our vibrant and newly renovated pub located in the bustling heart of East Grinstead. We pride ourselves on offering exceptional beverages and fresh, high-quality British cuisine in a friendly and inviting atmosphere.
Our establishment features a spacious outdoor area complete with a burger shack and a fully stocked outdoor bar, alongside a cozy modern interior with numerous comfortable corners and log burners for those chilly evenings.

What we provide for our Line Cook Supervisors:

  • Opportunities for career advancement through our CDP - Sous Chef development program, with many of our Head Chef roles filled internally.
  • Access to our Apprenticeship Program, allowing you to earn a nationally recognized qualification while gaining hands-on experience.
  • Participation in our Culinary Masterclasses to enhance your culinary skills.
  • 20% discount across all Young's Pubs and Hotels.
  • Complimentary meals during shifts.
  • Weekly salary payments.
  • Sharesave Scheme for financial growth.
  • Company Pension Scheme for your future.
  • 28 days of annual leave.

What we seek in a Line Cook Supervisor:

We are in search of a skilled Line Cook Supervisor or a talented Commis Chef ready to take the next step in their career, who possesses a genuine passion for crafting high-quality, fresh dishes in a welcoming environment.
As the chosen Line Cook Supervisor, you will:

  • Exhibit a commitment to outstanding service through exceptional food.
  • Show enthusiasm for consistently delivering remarkable culinary experiences.
  • Actively engage as a hands-on Line Cook Supervisor / Kitchen Leader.
  • Demonstrate a willingness to acquire new skills and be a collaborative team player with strong communication abilities.
  • Work closely with the Head Chef to showcase your creativity by assisting in the design and execution of new menu items and daily specials.
  • Exhibit excellent planning and organizational skills to maintain effective control over both food cost and labor.
  • Adopt a proactive approach to driving sales and fostering growth through collaboration with both kitchen and front-of-house teams.

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