SousChef - 45 hours per week
About us:
The Libertine in Westbourne is a vibrant traditional pub with a real passion for great food, quality ingredients and exception service.
We use the best of British ingredients to create a wonderful selection of menus for every occasion, with Sunday roasts and pub classics at our core.
As we move out of summer, this is where the Libertine comes into its own, with cosy corners, roaring fires and over 200 seats, we are extremely busy throughout the autumn/winter period.
If you are fed up with branded menus and the same thing every day, then why not join a business where everything is curated on site, its a lot more rewarding!
What we offer ourSous 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 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 - 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
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Sous Chef in Christchurch employer: Oli Aubrey-Thomas
The Dunstan House Inn is an exceptional employer that fosters a vibrant work culture, encouraging creativity and personal growth for its team members. With a focus on training and development, including access to culinary masterclasses and a structured progression path to Head Chef, employees can thrive in a supportive environment while enjoying benefits like free meals and discounts across Young’s pubs. Located in a picturesque seaside community, the Inn offers a unique blend of bustling summer vibes and cosy winter retreats, making it an ideal place for passionate chefs to build their careers.
