Executive Sous Chef

4 weeks ago

Ditchling, East Sussex, United Kingdom Young's Pubs Full time

About Us:

The Bull is a traditional 16th-century pub with rooms, renowned for its warm hospitality, serving as a hub for the community of Ditchling and beyond. Our cozy bar is bustling with friendly locals, our restaurant is packed with food enthusiasts, and our large garden is perfect for enjoying a pint in the sunshine. We have six country-style bedrooms upstairs and are dog-friendly throughout.

Our Team:

Our landlord Phil leads a close-knit team, who are like family, supporting each other through the challenges of pub life. Hard work, good fun, reliability, and biscuits are the foundation of our world.

What We Offer:

  • Access to our Sous Chef-Head Chef development program, where the majority of our head chefs are internal appointments.
  • Autonomy to create your own menus and specials, working alongside your Head Chef.
  • Access to our Apprenticeship Scheme, gaining a nationally recognized qualification.
  • Regular culinary masterclasses and training days to enhance 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 seeking an experienced Sous Chef or Senior CDP looking for their next step, who considers themselves a natural leader with a passion for producing high-quality fresh food in a welcoming environment. 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 organizational skills, necessary to maintain effective controls with regard to both GP and labour.
  • Have a proactive approach to driving sales and delivering growth, through engagement with both kitchen and front-of-house teams.

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