Sous Chef

3 weeks ago


London, Greater London, United Kingdom Fellow Full time

About Us

The Fellow is a dynamic and welcoming North London hangout, nestled around the corner from King's Cross and St Pancras train stations. With three floors to enjoy, our pub on the ground floor boasts its own Platform 9 & 3/4, while our cocktail bar and heated roof terrace on the first floor offer a unique experience.

Our Menu

Our chefs take pride in whipping up delicious seasonal menus, including the best Sunday roasts in King's Cross, and serving the best craft beers and cocktails. Whether you're in the mood for something classic or adventurous, our menu has something for everyone.

What We Offer

  • Access to our Sous Chef - Head Chef development Programme: 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 - Gain a nationally recognised qualification
  • Access to 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

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 flare 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
  • Working alongside your Head Chef, you will be able 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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