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Executive Chef Assistant
1 month ago
We're seeking a passionate and dedicated Sous Chef to join our team at The Bull, Charlbury.
The Bull in Charlbury is a local pub & restaurant with 10 bedrooms on site along with an amazing private dining room for regular events and a beautiful garden. We serve British food and drinks in the heart of the Cotswolds, collaborating closely with local farmers and producers (even growing our own vegetables for the restaurant at our Market Garden at Breurn Farm, just 15 minutes away).
Since opening last summer, our team are super proud to have earned a spot in the Estrella Top 50 Gastropubs 2024 and gained recognition in the Michelin Guide 2024 along with having fantastic feedback from our guests and critics alike. You can find out more here.
We offer industry-leading pay, extensive and continuous training and abundant promotion opportunities across our Public House group portfolio. If you love hospitality and are seeking an opportunity to thrive in a dynamic environment, we'd love to hear from you.
Why Choose Public House
- Thriving Environment: Become part of our energetic and welcoming team, where teamwork and ensuring guest happiness take centre stage.
- Career Growth: We nurture talent and provide ample opportunities for personal and professional development.
- Flexible Schedules: Enjoy work-life balance with tailored scheduling options.
- Excellent Compensation: We offer competitive pay and a range of benefits.
- At Public House, we actively promote inclusivity, embracing individuals of all backgrounds, identities, and orientations.
Benefits Include:
50% off food and drink for up to 4 people
All service charge goes directly to our staff
Access to our benefits platform with hundreds of discounts
24/7 employee support helplines
28 days' holiday per year
Extensive training opportunities
Employee referral scheme
About You
Well-presented and professional approach to work.
Confident communication skills with team and guests.
Ability to enjoy and thrive in a flexible and fast-paced environment.
Experience is not necessary - a positive, friendly and supportive attitude is the only "must"
- Excellent communication and interpersonal skills.
- Ability to work effectively in a fast-paced environment.
Previous experience in a high-end and high-volume establishment is preferable BUT NOT imperative.
PAY
£35,000 to £45,000 per annum (depending on experience) PLUS SERVICE CHARGE
The service charge for a Sous Chef from May to March = £4 to £6 PER HOUR
