Job description
SousChef, £15 per hour plus tronc on top
Live out role
About us:
Nestled in the heart of the lovely market town of Chipping Norton lies The Blue Boar. A stunning pub dating from the 17th century offering a 'best of British' seasonal menu alongside a range of premium old & new world wines, international lagers, well-conditioned ales and fantastic personal service from our small, friendly team. We're a busy pub serving great food every day and have a busy bar serving locals and visitors alike.
What we offer ourSous Chefs:
1. Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
2. Autonomy to createyour own seasonal menus and specials, alongside our core classics
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. 48hrs per week over 5 days
6. Free meals on duty
7. Generous share of tronc, paid weekly
8. 20% discount in all Young’s pubs and hotels
9. Share save Scheme
10. Company Pension Scheme
11. 28 Days Holiday per year
What we look for in a Sous Chef:
We are looking for an existingSous Chef or Senior CDP looking for their next step, who considers themselvesas a natural leader with a passion and flare for producing quality fresh foodin an environment that makes people feel welcome. As the successful Sous Chefyou will:
12. Have experience championing excellent servicethrough quality food
13. Demonstrate a passion for leading and developinga team
14. Be an active hands-on Chef with excellentcommunication skills
15. Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
16. Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new seasonal dishes for our menus and daily specials
17. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
18. Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams
Thanks for your interest in working with us. If you would like to be part of our team, apply now!