Junior Sous Chef

As a Junior Sous Chef, your culinary technique, creativity, and leadership, will drive the kitchen to success. Whilst supporting the senior kitchen team, you’ll inspire and mentor the wider team to ensure every guest enjoys an extraordinary dining experience. 

We’re all about rewarding our team’s hard work, that’s why…
 

You’ll receive a competitive salary, pension contribution as well as:
 

• The chance to further your career across our well-known brands – as one of the industry's top apprenticeship providers, we can provide training and development at each level of your career. 
• Discount of 33% for you and 15% for your loved ones on all of our brands – so you enjoy your favourite food and drink at a discount.
• Free employee assistance program – mental health, well-being, financial, and legal support because you matter!
• Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. – so, you can enjoy a weekend away without breaking the bank.
• Wage Stream – access your wage before payday for when life happens.
• Retail discounts – Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more…

As a Junior Sous Chef, you will:

• Demonstrate exemplary culinary skills and oversee food preparation to ensure all dishes are prepared to the highest standard and meet presentation guidelines.
• Collaborate with the kitchen team to train, motivate and maintain a harmonious environment, promoting open communication and teamwork.
• Display full knowledge, implementation and control of restaurant Heath and Safety to guarantee the safety of your team and guests.
• Work autonomously whilst delegating responsibilities effectively and monitoring performance.

What you’ll bring to the kitchen:

• Experience working in a fast-paced and dynamic environment working effectively with a diverse team to succeed.
• Excellent communication and interpersonal abilities, to thrive under pressure and in demanding circumstances.
• Confidence in managing stock and order processes, ensuring cost control and maintaining budgets.
• A willingness to learn and develop, participating in regular training sessions.