Sous Chef - Larder - Autonomy

This unique venue offers a bar, dining room, covered terrace, garden and several letting rooms. They have an extremely talented Head Chef and a brigade of 10 chefs preparing fresh, seasonal cuisine.

Benefits include:

A great working environment
Professional team in place
No more than 50 hours a week
Flexible shifts
Generous salary with excellent tips
Accommodation should it be required

Due to the growing demand for their very popular restaurant, they need to strengthen the brigade and are looking for a full-time, permanent Junior Sous/Sous Chef. They are looking for a creative Chef who can write their own menus, cost and create exciting dishes with International influences.

Everything is made in house using locally sourced produce, including all desserts, pasta, and some of the bread. So previous experience within a fresh food environment will be essential.


REF 8650