Bib Gourmand and Estrella Gastropub Top 50 restaurant with a vibrant atmosphere offering Modern Middle Eastern cuisine in Glastonbury. We are looking for a Sous Chef to join our kitchen team to support our head chef, and help to oversee the smooth running of prep and service. This roll can grow into a head chef position for the right candidate.
Responsibilities include training the team, running service, maintaining high standards of prep, overseeing cleanliness and hygiene levels of the kitchen, placing orders, and overseeing staff performance. Successful applicants will be very familiar with kitchen operations at a high level, and have a good understanding of what makes great service.
Who we are:
Queen of Cups is a young and fresh restaurant, having gained a Michelin Bib Gourmand award in the first year of opening, followed by numerous other awards.
Having made waves in the local area for its unique and exciting cuisine, the Queen of Cups, headed by Chef Patron Ayesha Kalaji has started to make waves nationally, featuring in major publications and television such as The Observer Food Monthly, Great British Chefs, The Telegraph, Food Magazine, and Morning Advertiser and more.
What we are looking for:
Must have experience as a sous chef at a Michelin or fine dining restaurant
Have a good understanding of kitchen operations, HACCP and H&S systems
Consistent and high quality level of work
Hard working and dedicated
Detail orientated
Ability to multitask in a busy and buzzing atmosphere
A lover of food! We are exceptionally proud of what we produce, so we want staff who are as proud and excited as us!
A desire to learn and grow with the business
Must be able to work flexible hours, including evenings, weekends, and bank holidays
A strong knowledge of seasonal produce
Knowledge of Middle Eastern food is not essential
What we offer:
Staff training including health and safety, WSET, first aid, mental health first aid
Supplier trips
Support in entering culinary competitions
A healthy work life balance, with work weeks capped at 45 hours, unless otherwise agreed.
Employer pension contribution
Staff discount and staff meals
Room for training and growth within the company
Opportunity to create specials and have input in the menu with new recipes and dishes
Pay is based upon experience, and does not include annual tips of £4-5,000. No tronc system.
Pay: £30,000.00-£35,000.00 per year
Benefits:
Employee discount
Application question(s):
How many years of Michelin Bib Gourmand or equivalent experience do you have?
How many years of sous chef experience do you have?
Work Location: In person