Executive Chef

5 days ago

Uxbridge, United Kingdom Brunning & Price Limited Full time

About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at The Old Orchard in Harefield. As a key member of our kitchen team, you will be responsible for leading kitchen operations, collaborating with the Head Chef, and maintaining high standards of food quality, presentation, and service.

Your Responsibilities

  • Run the kitchen with efficiency and effectiveness, ensuring seamless service delivery.
  • Collaborate closely with the Head Chef to drive food culture and innovation.
  • Lead and motivate the kitchen team to achieve exceptional results.
  • Maintain high standards of food quality, presentation, and service.

What We Offer

  • A competitive salary up to £34,000, including TRONC and paid overtime.
  • Great cash tips and benefits.
  • Free meals on shift, choose from the menu.
  • 30% discount for you, your friends, and family across B&P and our group.
  • NEST pension and life assurance.
  • Perks on Tap saving you money on everyday purchases.
  • Cycle to work scheme.
  • £1,000 referral bonus for introducing new Managers or Chefs.

Your Wellbeing

  • Free 24-hour confidential legal and information helpline for you and your family.
  • Bespoke wellbeing support offering free counselling for all crew.
  • Access to health checks and virtual GP appointments.
  • Discounted gym membership.
  • Plenty of social get togethers.
  • Recognition platform with regular thank-yous.

Our Culture

  • Superb internal and external development programmes to support your progress.
  • Earn while you learn - we partner with national training provider HIT to support our work-based Level 4 Senior Culinary Chef apprenticeships.
  • Advanced Leadership Skills course enhancing self-awareness and soft skills.
  • We encourage movement between our pubs so you can have a long-term career with B&P.

About You

We are looking for a passionate and experienced Sous Chef with a positive attitude. Previous experience in catering and hospitality in a restaurant, gastro pub, or hotel at junior sous, sous, or kitchen manager level is essential. You will be responsible for running the kitchen, driving the food culture, and keeping your team and our customers engaged with exciting new dishes.

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