SousChef
About us:
The Weyside is one of the busiest and best pubs in Guildford, located on one of the most scenic riversides in the country. We produce premium quality food and drink every day, operating out of two bars and two kitchens. We are now looking to expand our outstanding team for the festive period, and offer supported in-house career development opportunities, so if you are already an experienced chef, this is where you really want to work. You must be willing and hard working. Most important of all is that you have a great personality.
What we offer our Sous Chefs:
1. Access to our Sous Chef > Head Chef development programme: the majority of our head chefs are internal appointments
2. Autonomy to create your 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
10. Potential live-in arrangement in January
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:
11. Have experience championing excellent service through quality food
12. Demonstrate a passion for leading and developing a team
13. Be an active hands-on Chef with excellent communication skills
14. Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
15. 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
16. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
17. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams