Sous Chef

Junior Sous Chef

The Crown Tavern is a beautiful pub located in Lee, SE12. With our spacious dining and pub areas as well as a large beer garden the pub caters for many. We have recently had a major refurbishment and now looking to take our business to the next level.
We strive to be the best pub in the community, delivering great service, a drinks range and traditional British dishes using seasonal British ingredients. Catering for a variety of events; from live sports (home to Sky Sports) Weddings, Life Celebrations, Bank Holiday festivities just to name a few, we aim to be the home away from home in the community.
If you're looking to join a fabulous team and be a part of something great, The Crown Tavern is the place for you!

What we offer our Junior sous Chef:

Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.

Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.

Access to our Culinary Masterclasses to sharpen your skills.

20% discount in all Young's Pubs and Hotels

Free meals

Weekly pay

Sharesave Scheme

Company Pension Scheme

28 Days holiday per year

What we look for in a Junior Sous Chef:

We are looking for an existing Sous Chef or an excellent CDP looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:

Have experience championing excellent service through quality food

Demonstrate a passion to deliver fantastic food every time

Be an active hands-on Junior Sous / Kitchen Supervisor

Show willingness to learn new skills, be an active team player with excellent communication skills

Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping 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