Sous Chef

Sous Chef

About us

Round the corner from Waterloo, Southbank and the National Theatre, the Mulberry Bush caters for all events and parties. Whether you fancy a banging bloody mary and a Sunday roast, or a get‑together after work, we’re the place to be! We offer only the best with our seasonal menus and evolving drinks offers, our service is always top notch with plenty of in‑house training and opportunities to progress.

We’re looking for energetic, motivated people to join our fab and growing team. Lois and the team can’t wait to welcome you!

What we offer

Autonomy to create

your own menus and specials, alongside your Head Chef

• Access to our Sous Chef – Head Chef Development Programme: the majority of our head chefs are internal appointments
• 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 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:

• 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 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