Executive Sous Chef

1 month ago


Twickenham, United Kingdom Young's Pubs Full time

About Young's Pubs

At Young's Pubs, we're passionate about delivering exceptional customer experiences. Our team is at the heart of this philosophy, and we strive to create a warm and welcoming atmosphere for all our guests.

Our Commitment to Excellence

We're committed to providing our customers with outstanding food and service. To achieve this, we're looking for a talented Sous Chef to join our team.

What We Offer

  • Opportunities for Career Growth
    • Access to our Sous Chef - Head Chef development Programme, where 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, where you can gain a nationally recognised qualification
    • Access to regular culinary masterclasses and training days to boost your skills
  • Benefits and Perks
    • Free meals
    • 20% discount in all Young's pubs and hotels
    • Share save Scheme
    • Company Pension Scheme
    • 28 Days Holiday per year

What We're Looking For

We're looking for an existing Sous Chef or Senior CDP who considers themselves a natural leader with a passion 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
  • Work alongside your Head Chef 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

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