Executive Chef Assistant

3 weeks ago


Surrey, United Kingdom Half Moon, Windlesham Full time

About Us:

The Half Moon is a traditional country pub in the heart of the village, offering a warm and welcoming atmosphere for friends and family to enjoy great food and drinks in our beautiful garden.

We take great pride in providing a friendly service, a wide selection of real ales, lagers, ciders, and wine, along with delicious homemade, freshly cooked food.

We are always on the lookout for team members with character, professionalism, innovative ideas, comradery, experience, flair, and expertise in their roles.

What We Offer Our Sous Chefs:

  • 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.
  • 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 a natural leader with a passion and flair 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, demonstrating 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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