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- Tasks: Join our kitchen team as a Sous Chef, ensuring high standards and consistency.
- Company: Exelby Green Dragon, a quality-focused country pub near Bedale.
- Benefits: Earn up to £14/hour plus tips, with free food and parking.
- Other info: Enjoy a structured role with opportunities for growth and development.
- Why this job: Be part of a passionate team creating fresh, seasonal dishes in a supportive environment.
- Qualifications: Experience in a fresh food kitchen and a strong sense of responsibility.
The predicted salary is between 29120 - 40320 £ per year.
We are looking for a capable, reliable Sous Chef or strong Chef de Partie to join the kitchen at the Exelby Green Dragon. You will be working directly with the head chef in a hands-on operation with high standards and real accountability. The Exelby Green Dragon is a long-established village pub with rooms, currently in the process of being refocused around quality, fresh food. The menu features all the classic pub dishes you would expect, whilst also being seasonal and produce led, with standards that go beyond the ordinary. This is a kitchen where consistency, discipline and craft matter.
This is a senior operational role in a small, focused team. You will be the number two in the kitchen, responsible for running service, maintaining standards and ensuring consistency.
What’s on offer:
- Salary up to £14/ph, depending on experience
- Tips on top (estimated £2,000 - £4,000 per year)
- An employer with a strong local reputation for quality food
- Owners who understand kitchens and are actively involved
- Straightforward operation with high standards and no nonsense
Location: Near Bedale, just off the A1. Easily commutable from Darlington, Thirsk, Northallerton, Knaresborough, Catterick and Richmond.
What we’re looking for:
- Experience at CDP, Junior Sous or Sous level in a fresh food kitchen.
- Calm, organised and consistent under pressure
- Strong grasp of prep, service and maintaining standards
- Confident taking responsibility for service & standards
- Ability to work independently when the head chef is off
- A team player who takes pride in doing things properly
- A CV showing solid longevity in previous roles
If you want a serious senior kitchen role with clear structure and responsibility with support from owners who understand kitchens and are present day to day in the business, we want to hear from you.
Job Types: Full-time, Permanent
Pay: Up to £14.00 per hour
Expected hours: 48 per week
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Ability to commute/relocate: Bedale DL8: reliably commute or plan to relocate before starting work (required)
Experience: Chef: 2 years (preferred)
Language: English (required)
Licence/Certification: Food Hygiene Certificate (preferred), Driving Licence (required)
Work authorisation: United Kingdom (required)
Work Location: In person
Full-Time Sous Chef in Bedale employer: Employer near you
Contact Detail:
Employer near you Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Full-Time Sous Chef in Bedale
✨Tip Number 1
Network like a pro! Chat with fellow chefs, attend local food events, and connect with people in the industry. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, bring a dish or two to an informal meet-up or even a trial shift. This gives potential employers a taste of what you can do and shows you're serious about joining their team.
✨Tip Number 3
Be proactive! Don’t just wait for job postings. Reach out directly to places you’d love to work at, like the Exelby Green Dragon. A friendly email or call can make a big difference and show your enthusiasm.
✨Tip Number 4
Keep your online presence sharp! Update your social media profiles and consider sharing your culinary creations. It’s a great way to showcase your passion and skills, making you more appealing to potential employers.
We think you need these skills to ace Full-Time Sous Chef in Bedale
Some tips for your application 🫡
Show Off Your Experience: Make sure to highlight your experience in fresh food kitchens, especially if you've worked as a CDP or Sous Chef before. We want to see how your background aligns with our high standards and commitment to quality.
Tailor Your CV: Don’t just send a generic CV! Tailor it to reflect the skills and experiences that match what we’re looking for. Mention your ability to maintain consistency and discipline in the kitchen – that’s what we value!
Be Yourself: We’re looking for team players who take pride in their work. Let your personality shine through in your application. Share why you’re passionate about cooking and what excites you about joining our team at Exelby Green Dragon.
Apply Through Our Website: For the best chance of getting noticed, apply directly through our website. It’s the easiest way for us to see your application and get you into the kitchen where you belong!
How to prepare for a job interview at Employer near you
✨Know Your Menu
Before the interview, familiarise yourself with the Exelby Green Dragon's menu. Understand the classic pub dishes and seasonal offerings. This will show your genuine interest in the role and help you discuss how you can contribute to maintaining their high standards.
✨Showcase Your Experience
Be ready to talk about your previous roles as a Chef de Partie or Sous Chef. Highlight specific examples where you've maintained consistency and quality under pressure. This will demonstrate your capability to handle the responsibilities of the position.
✨Emphasise Teamwork
Since this is a small team environment, stress your ability to work collaboratively. Share experiences where you've successfully worked with others in a kitchen setting, especially when the head chef was off. This will illustrate that you're a reliable team player.
✨Ask Insightful Questions
Prepare thoughtful questions about the kitchen's operations and the owners' involvement. This shows that you're not just interested in the job but also in how you can fit into their vision for quality food and service.