Current jobs related to Sous Chef - Lancing - Miller & Carter - South East

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As a Sous Chef at Miller & Carter - Lancing , you will have a passion for serving
great food, training great people and leaving a smile on our guests faces. You’ll
run a section, ensuring your team are working together as one and
you will be the person to step up in leading the team in the absence of the
Head Chef.  Does this sound like you?

Join us at Miller and Carter, the home of the Steak Geeks. We take the bull by the horns. Picture perfect steaks, butchered, aged and cooked to perfection. We add a special touch to every occasion. If you fancy yourself as a steak geek, we want to hear from you.

All management employees are enrolled onto our unique and industry leading 3 day Steak School, and we are proud as the ONLY restaurant chain to be awarded ‘The Masters of Steak' accreditation.
 

WHAT’S IN IT FOR ME?

• Flexible
  shifts to work around your lifestyle
• A
  massive 33% discount across all our brands. Whether its date night at
  Miller & Carter or a family roast at Toby Carvery, we’ve got you covered.
• 20%
  discount off all of our brands for friends and family.
• Wagestream –
  
  a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it.
• Opportunities
  to grow with paid for qualifications.
• Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year.
• Discounts on gym memberships.
• Team Socials – work hard, play hard

On top of this, as part of Mitchells
& Butlers you will receive a pension; 28 days paid holiday; high-street
shopping discounts; and we even give you free shares There's also a free
employee helpline- to support you with whatever life throws at you.

WHAT WILL I BE DOING? AS SOUS
CHEF YOU’LL…

• Be driven to smash targets with your
  team.
• Train and inspire your team to
  deliver food to be proud of.
• Support your Head Chef with food
  ordering, food preparation and stock control.
• Have
  mastered the art of working with a branded menu.
• Have confidence in
  managing Chefs and the wider Kitchen Team.
• Oversee that your team
  conforms to health and hygiene regulations.

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