Junior Sous Chef - Jermyn Street, London An exciting opportunity has arisen for an experienced full-time Junior Sous Chef to join Head Chef Daniel Kent and our Back of House team at Wiltons on Jermyn Street, Green Park. Why join the Wiltons team? Offering approx £ 20.21 to £21.20 per hour plus yearly bonus Approx. 48 hours a week Monday to Saturday with 2 days off per week - flexible shifts The restaurant is closed on Saturday lunches, Sundays, 10 days over Christmas, 4 days over the Easter weekend and Bank holidays 28 days holidays (inc. bank holidays) additional days given for years of service Training & development opportunities including company funded courses Career progression planning with platform 'Flow Hospitality' Growth opportunities within both restaurants in the company 50% discount in each restaurant within the group (Franco's and Wiltons) Company pension scheme & Company sickness pay Uniforms provided and laundered Delicious meals whilst on duty Recommend a friend Scheme Employee of the month and the year rewards Annual staff party Who are we? Since Wiltons was established in 1742, it has consistently enjoyed a reputation as the epitome of fine British dining in London. Located on Jermyn Street between Green Park and Piccadilly, Wiltons is a family-owned restaurant with a sister venue: Franco's also on Jermyn Street. Both are managed by Director Jason Phillips who has worked at the Savoy, the Avenue and C London. Wiltons combines a modern philosophy on service with all that is traditionally British to create the perfect dining experience. The atmosphere is perfectly matched with the immaculately prepared wild fish, shellfish, and game in season and meat dishes sourced from the finest farms. The restaurant compromises of a bar area, a main dining room divided in 3 sections and a Private Dining room named the Jimmy Mark's Room that can also be used as additional seating for the restaurant. Wiltons is open for lunch and dinner from Monday to Friday and dinner on Saturdays. What can you bring to the team? Previous experience as a Senior Chef de Partie or Junior Sous Chef in a similar establishment, catering for 80 to 100 covers during each service Excellent management, training and delegation skills - we are actively involved in developing and mentoring apprentices Imagination & creativity in the development of new recipes and dishes Good financial skills, understanding of budgets, forecasting, stock control and GPs Excellent understanding of Health & Safety practices, safe working environments, Food Safety, HACCP etc. Food Safety Level 3 or Level 4 would be beneficial High level of attention to details ensuring that the production, preparation and presentation of food is always of the highest quality Motivation, commitment, success orientated with a 'can do' attitude Knowledge and diversity from previous roles to the team Enthusiasm, drive & desire to learn Right to work in the UK is a requirement. Please note we are currently unable to provide sponsorship for the moment. Applications without a CV will not be considered. If you have not heard back from us within 5 working days, your application is unlikely to have been successful on this occasion.