Sous Chef to Head Chef

• Sous Chef to Head Chef

About us:

Tucked away behind Highbury & Islington, we’re 5 minutes from the tube, we are one of Islington's best kept secret. We are a well used refreshment stop for those on their way to the Emirates Stadium, with match days being our busiest days. We are a fast paced pub, with winter months being just as busy as summer ones. Teamwork is key during the busier times, with communication skills being a high priority. We are a great team to work with, we like to have fun while working hard to give our customers a great experience! Nearest public transport – Highbury & Islington.

Being a Sous Chef to Head Chef at Young's:

We believe every pub should be different, and at the Duchess we are no different. At The Duchess of Kent we wish to encompass the best of British produce, aspiring to curate British pub classics and perfect light bites for our guests to enjoy whatever the occasion. From a spectacular Sunday Roast to fresh summer staples to premium pre-match grub we want our customers coming away already salivating about their next trip to the Duchess.

We're looking for a Sous Chef with the drive and mentality to progress into being a Head Chef alongside a passion for hospitality and Great British cuisine. Ultimately we expect and encourage a Head Chef to write their own recipes that match the food vision of your business using fresh seasonal ingredients, but will provide the structure and support in order to allow that candidate to undertake that with the supervision of The General Manager and Area Support Chef. We will also support this candidate with all of the administrative tasks expected of a Head Chef such as rota management, ordering, health & safety compliance as well as mastering food stock takes. Central to our food vision is showcasing local produce, pub classics, small plates and sharers & puddings - each pub is different and its up to you to put your own creative stamp on that vision, ultimately we value creativity and individuality, looking for someone that will display just that. We work with the best fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Ultimately we are looking to hone and guide a candidate to become a Head Chef, with the desire and passion to utilise premium fresh food to deliver premium fresh dishes to delight our guests.

What we offer:

• Full autonomy to create
  your own menus and specials
• Support from General Manager and Area Support Chef to hone recipe crafting, mastering stock takes, understanding health and safety compliance protocols, rota management alongside access to our Apprenticeship Scheme and Development Programme.
• Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
• Access to inspirational food trips with our top quality suppliers
• Regular Chef Forums with other Chefs to inspire and develop
• Free meals
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
• Share save Scheme
• Enhanced Company Pension Scheme
• Option for Hourly or Salaried Pay
• 28 Days Holiday per year
  

What we look for in a Sous to Head Chef:

This role
requires someone that can inspire a team, to bring out the potential and lead
by example whilst being able to develop, cost and produce fresh seasonal menus
for the variety of revenue streams within the business.

• Has experience championing excellent service
  through quality in a role where you have had to show leadership qualities.
• Demonstrate a passion for leading and developing
  a team
• Be an active hands-on team player with
  excellent communication skills working in tandem with The General Manager to develop your skill-set and leadership qualities
  
• Eager to develop and master kitchen
  staff rota management as well as all health and safety management effectively at all times
• Be able to demonstrate your creativity and
  ability 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