Sous Chef (London)

Junior Sous Chef

The Crown Tavern is a beautiful pub located in Lee, SE12. With our spacious dining and pub areas as well as a large beer garden the pub caters for many. We have recently had a major refurbishment and now looking to take our business to the next level.
We strive to be the best pub in the community, delivering great service, a drinks range and traditional British dishes using seasonal British ingredients. Catering for a variety of events; from live sports (home to Sky Sports) Weddings, Life Celebrations, Bank Holiday festivities just to name a few, we aim to be the home away from home in the community.
If you're looking to join a fabulous team and be a part of something great, The Crown Tavern is the place for you!

What we offer our Junior sous Chef:

• Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
• Access to our Culinary Masterclasses to sharpen your skills.
• 20% discount in all Young's Pubs and Hotels
• Free meals
• Weekly pay
• Sharesave Scheme
• Company Pension Scheme
• 28 Days holiday per year

What we look for in a Junior Sous Chef:

We are looking for an existing Sous Chef or an excellent CDP looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:

• Have experience championing excellent service through quality food
• Demonstrate a passion to deliver fantastic food every time
• Be an active hands-on Junior Sous / Kitchen Supervisor
• Show willingness to learn new skills, be an active team player with excellent communication skills
• 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
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
• Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams