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About The Bull
The Bull is a traditional 16th-century pub with rooms, famed for our hospitality, serving as a hub for the people of Ditchling and beyond. Our cosy bar is bustling with friendly locals, our restaurant is packed with foodies, and our large garden is perfect for enjoying a pint in the sunshine. We have six country-style bedrooms upstairs and are happily dog-friendly throughout.
Our landlord Phil heads a close-knit team, who are like family, supporting one another through the trials & tribulations of pub life. Hard work, good fun, reliability, and biscuits make our world go round.
We'd love to meet you if you share our ethos, welcome a good work/life balance, and have passion and energy.
What we offer our Sous Chefs:
* Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
* Autonomy to create your own menus and specials, alongside your Head Chef
* Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
* Access to regular culinary masterclasses and training days to boost your skills
* Free meals
* 20% discount in all Young’s pubs and hotels
* Share save Scheme
* Company Pension Scheme
* 28 Days Holiday per year
What we look for in a Sous Chef:
We are looking for an existing Sous Chef or Senior CDP seeking their next step, who considers themselves a natural leader with a passion and flair for producing quality fresh food in an environment that makes people feel welcome. As the successful Sous Chef, you will:
* Have experience championing excellent service through quality food
* Demonstrate a passion for leading and developing a team
* Be an active hands-on Chef with excellent communication skills
* Be responsible and able to manage the kitchen staff rota, training, and all health and safety effectively at all times
* Work alongside your Head Chef to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
* Demonstrate great planning and organizational skills, necessary to maintain effective controls regarding both GP and labour
* Have a proactive approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams
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