Sous Chef

About us :

The Club was founded in 1890 by artists for artists and it continues to be a true artists club to this day. Two thirds of the Members have, under the rules, to be practising visual artists; and of the remaining one third, three out of four work in the arts, as musicians, actors, dancers, writers and the like. There are 4,000 Members, and the fact that the vast majority of them are practising creatives gives the Club its unique atmosphere. For its Members the Club is a home from home, and the Club community is an extended family; and staff are seen as family members as well.

The main purpose of the Club is to provide Members with superb food and drink at the cheapest prices possible and our F&B operation is the heart of the business. The 100 seat Dining Room serves lunch and dinner 7 days a week, 50 weeks a year. The menu is a 5 / 5 / 5 that changes monthly, with in addition a three course set Artists Menu. The style of cooking is domestic - in that there are no surprises, or unnecessary tricks of presentation; but it is highly creative, featuring a combination of English classics and dishes with an international flavour. Perhaps outstanding gastro pub is the best description. There is an excellent wine list offering exceptional value.

Key Responsibilities :

1. Food Preparation, Cooking, Event Catering and Bespoke dining