Sous Chef
3 months ago
SousChef, £15 per hour plus tronc on top
Live out role
About us:
Nestled in the heart of the lovely market town of Chipping Norton lies The Blue Boar. A stunning pub dating from the 17th century offering a 'best of British' seasonal menu alongside a range of premium old & new world wines, international lagers, well-conditioned ales and fantastic personal service from our small, friendly team. We're a busy pub serving great food every day and have a busy bar serving locals and visitors alike.
What we offer ourSous Chefs:
Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments Autonomy to createyour own seasonal menus and specials, alongside our core classics Access to our Apprenticeship Scheme - Gain a nationally recognised qualification Access to regular culinary masterclasses and training days to boost your skills 48hrs per week over 5 days Free meals on duty Generous share of tronc, paid weekly 20% discount in all Young’s pubs and hotels Share save Scheme Company Pension Scheme 28 Days Holiday per yearWhat we look for in a Sous Chef:
We are looking for an existingSous Chef or Senior CDP looking for their next step, who considers themselvesas a natural leader with a passion and flare for producing quality fresh foodin an environment that makes people feel welcome. As the successful Sous Chefyou will:
Have experience championing excellent servicethrough quality food Demonstrate a passion for leading and developinga team Be an active hands-on Chef with excellentcommunication skills Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new seasonal dishes for our menus and daily specials Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams-
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