Salary, plus tonc / tips
What we offer you?
What you offer us?
We want our Sous Chefs to be our Head Chefs of the future. Our Sous Chefs should be the creative force behind our menus and specials. We want creative, passionate people to deliver consistent, fresh, seasonal food. We expect good health & safety standards, and a well-trained team.
We need proper chefs that cook great ingredients perfectly every time, we want our main menu to change with the seasons, and specials that show imagination, flair, and personality. As a Sous Chef we expect you to step into the Head Chef’s clogs when they are off. Therefore, you will have a good understanding of how dishes are costed and have input to menu development, and daily specials.
Our head chef Sam Deighton, joined us in March, with a whole host of fresh ideas, already moving the menu and team in the right direction. We're looking for someone he can work closely with to push the Lion & Lobster in this new and fresh direction. We have grand plans and need the right person to help us achieve those. If a challenge and producing great food from scratch are top of your priority list, we look forward to hearing from you! We're offering a base salary between £33,000 - 35,000 (depending on experience and drive) based on a 45 - 48 hour work week, plus tronc & tips.
You will be part of the management team and will have a seat around the table at weekly management meetings, as well as regular training with your head chef and area chef.