Sous Chef
The Dunstan House Inn is a fantastic pub with rooms, situated in the heart of the local community. We're all about the good things, nostalgic British food, real ale, wines from around the world and an enviable range of gins. Upstairs, there are six stunning en-suite guest bedrooms, and we're just a stone's throw from the gorgeous seaside and town centre.
In the Summer we're bustling, we've got the best beer garden around and all day sunshine, with an outdoor bar and our coveted burger shack serving up proper burgers all season long. In the Winter, we transform into a cosy winter retreat, with roaring log fires, candles simmering and hearty pub classics served from our talented kitchen team all week long.
We love to see our team grow their skills and develop their career whilst they are with us, and actively encourage our team to partake in as much training as possible.
What we offer our Sous Chefs:
~ Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
~ Autonomy to create your own menus and specials, alongside your Head Chef
~ Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
~ Access to regular culinary masterclasses and training days to boost 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 in a Sous Chef:
We are looking for an existing Sous Chef or Senior CDP looking for their next step, who considers themselves as a natural leader with a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Sous Chef you will:
Have experience championing excellent service through quality food
Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams