Sous Chef - London, Warren Street
What we offer You:
1. £14 - £19 per hour OTE (including service charge - our data says you can earn between £1 to £5 per hour on top of your pay)
2. Service charge split equally (100% goes to the team)
3. Guaranteed full time contracted hours
4. Complimentary team food & soft drinks while on shift
5. VIB (Very Important Burgers) – £100/month, food & drink allowance off shift
6. Your birthday off work, fully paid
7. 28 days holiday (inclusive of bank holidays)
8. Up to £1000 “Refer a Friend” scheme (T&C apply)
9. Access to online 24/7 GP
10. Hospitality, retail and gym membership discounts
11. Cycle to work scheme
12. Enhanced company sick pay, after your first year with Honest
13. Enhanced maternity or paternity pay, after your first year with Honest
14. Craft Exchange Programme - where you can get paid for jobs around Honest that you may have an interest, for example sign-writing, social media, etc.
Progression opportunities:
You will be the next generation of our Head Chefs.
The role and You:
You’ll be a pioneer in leadership, health & safety, and food standards. There's an art to cooking burgers and chips the Honest way and our Sous Chefs take responsibility to control a kitchen that runs perfectly whether their Head Chef is on shift or not. You will be the heartbeat of the kitchen, working closely with your Head Chef and management team, assisting in managing everything from kitchen standards and efficiency to your team’s happiness. In addition to being a talented and hardworking Sous Chef, you will be ready to take the next step in your career development and embracing leadership responsibilities. We want you to help generate a culture of loyalty, positivity and opportunity whilst recognising the positive impact you can have on your team and consumers.
Areas of responsibility:
15. Assisting in managing and developing your team
16. Running service and pass
17. Managing Food Safety and Health & Safety compliance
18. Supporting Head Chef in recruitment & training
19. Meeting set KPI’s
20. Kitchen audits
21. Stock and COGS management
22. Compliance & Reporting
23. Constant improvement to the service and restaurant’s performance