SousChef
About us:
Dating back as far is 1719, our Grade II listed lovely stands proudly on Keynsham Lock beside banks of the River Avon. Now back open after a sympathetic refurbishment, the old dear is looking as charming as ever.
We use the best ingrediants and creat our own menus using hand-picked ingredients at the peak of their freshness. Our menus celebrate the changing seasons, showcasing delightful specials that pay homage to local harvests.
Conveniently situated just a 10-minute drive from both Bristol and Bath, and just a 5-minute stroll to Keynsham Train Station.
What we offer ourSous Chefs:
1. Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
2. Autonomy to createyour own menus and specials, alongside your Head Chef
3. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
4. Access to regular culinary masterclasses and training days to boost your skills
5. Free meals
6. 20% discount in all Young’s pubs and hotels
7. Share save Scheme
8. Company Pension Scheme
9. 28 Days Holiday per year
What 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:
10. Have experience championing excellent servicethrough quality food
11. Demonstrate a passion for leading and developinga team
12. Be an active hands-on Chef with excellentcommunication skills
13. Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
14. Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
15. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
16. Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams