We have an exciting opportunity for a Sous Chef to join our charming, traditional pub nestled in the heart of the Lake District. Known for our warm atmosphere, exceptional food, and dedication to quality, we take pride in offering a menu that reflects the best of local produce and seasonal ingredients. Our commitment to delivering a memorable dining experience is what sets us apart.
Role Overview:
As a Sous Chef at the Yew Tree, you will play a vital role in assisting the Head Chef with managing the kitchen, creating seasonal menus, and ensuring the smooth day-to-day operation of the kitchen. You will be a key part of the team, supporting in food preparation, overseeing the line during service, and ensuring that every dish meets the high standards our customers expect.

Key Responsibilities:

• Support the Head Chef: Assist in the development of seasonal menus and special dishes. Step in to lead the kitchen in the Head Chefs absence, ensuring a smooth and efficient service.
• Food Preparation & Cooking: Prepare and cook dishes to the highest standard, ensuring consistency in taste and presentation.
• Leadership: Supervise, guide, and train junior kitchen staff, ensuring they follow the correct procedures and maintain high standards.
• Maintain Kitchen Hygiene: Ensure that the kitchen is kept clean and organized at all times, in compliance with health and safety regulations. Monitor food safety procedures and cleanliness across all kitchen areas.
• Stock Management: Assist with ordering and managing kitchen supplies, ensuring stock levels are adequate and well-organised. Help manage food costs and minimise waste.
• Customer Satisfaction: Ensure that every dish leaving the kitchen meets the expectations of quality and presentation. Address any issues or concerns regarding food promptly and professionally.
• Teamwork: Work closely with the front-of-house team to ensure a seamless service experience for customers. Provide leadership during peak hours to maintain efficiency.
• Health & Safety Compliance: Maintain strict food safety and health standards, ensuring the kitchen operates in line with all legal requirements.

Required Skills & Experience:

• Proven experience as a Sous Chef, Chef de Partie, or in a senior kitchen role.
• Strong culinary skills, with a passion for using fresh, local, and seasonal ingredients.
• A good understanding of kitchen operations, including stock management, food safety, and hygiene.
• Strong leadership and team management skills, with the ability to motivate and guide junior staff.
• Ability to work under pressure and maintain a calm, organized environment during busy services.
• Excellent attention to detail and a commitment to delivering high-quality dishes.
• A positive attitude with a willingness to learn and grow within the team.

Preferred Qualifications:

• Culinary qualification (e.g., NVQ Level 3 or equivalent).
• Previous experience in a similar pub or restaurant environment.
• Knowledge of dietary requirements and allergen management.
• A strong understanding of food costing and menu planning.

Why Join Us?

• Competitive salary & tips
• Opportunity to be part of a close-knit, passionate team
• Work in a beautiful country pub with a strong local reputation
• Employee discounts and perks
• Company pension
• Free onsite parking
• Uniform
• Live in accommodation

If you’re an experienced Sous Chef who thrives in a creative environment and are eager to contribute to a growing and dynamic kitchen team, we’d love to hear from you.
Job Types: Full-time, Permanent
Pay: £14.00-£17.25 per hour
Expected hours: 30 – 50 per week

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Schedule:

• Day shift
• Every weekend
• Night shift

Work Location: In person
Application deadline: 28/02/2025
Reference ID: Sous Chef
Expected start date: 13/03/202

• Support the Head Chef: Assist in the development of seasonal menus and special dishes. Step in to lead the kitchen in the Head Chefs absence, ensuring a smooth and efficient service.
• Food Preparation & Cooking: Prepare and cook dishes to the highest standard, ensuring consistency in taste and presentation.
• Leadership: Supervise, guide, and train junior kitchen staff, ensuring they follow the correct procedures and maintain high standards.
• Maintain Kitchen Hygiene: Ensure that the kitchen is kept clean and organized at all times, in compliance with health and safety regulations. Monitor food safety procedures and cleanliness across all kitchen areas.
• Stock Management: Assist with ordering and managing kitchen supplies, ensuring stock levels are adequate and well-organised. Help manage food costs and minimise waste.
• Customer Satisfaction: Ensure that every dish leaving the kitchen meets the expectations of quality and presentation. Address any issues or concerns regarding food promptly and professionally.
• Teamwork: Work closely with the front-of-house team to ensure a seamless service experience for customers. Provide leadership during peak hours to maintain efficiency.
• Health & Safety Compliance: Maintain strict food safety and health standards, ensuring the kitchen operates in line with all legal requirements