Company Overview
Having proudly served our communities since 1831 when it comes to pubs it’s safe to say we know a thing or two. With more than 200 establishments, our award winning design approach means excellence in ambience as well as service and location. From poetic pubs steeped in history, to secret underground cocktail bars and our boutique hotels, the character and individuality of each of our premises gives them a unique feel. Our pubs have style and soul, and the people who work with us have pride in our culture and passion for the work they do. We encourage progression and celebrate success to ensure we create future leaders. We are dedicated to providing ongoing training and support, giving you the opportunity to be the best you can be.
About us:
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 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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