Sous Chef - Premium Neighbourhood Gastropub - Islington, North London 60-65k

A hands-on Sous Chef role in a much-loved Islington gastropub, cooking seasonal, ingredient-led food from a menu that changes every two weeks.

This Sous Chef opportunity is with a long-established, independently run premium gastropub in Islington, with a dining room, garden and private dining room.

The kitchen cooks everything fresh and the head chef writes a new menu every two weeks, so the work stays varied and seasonal.

The Sous Chef will run services alongside the head chef in a tight brigade of seven chefs, with around three on each service.

Weekday lunch is steady, evenings are busy, Friday and Saturday reach around 180 covers, and Sunday lunch is the big one at around 400 covers.

The Sous Chef role

• Run the pass and lead services as Sous Chef, including a high-volume Sunday of around 400 covers.
• Work closely with the head chef on fortnightly menu changes and help bring new dishes to the plate.
• Organise prep, ordering and mise en place so the kitchen is ready for every service.
• Lead, train and support a brigade of seven chefs and three kitchen porters.
• Keep standards high on seasoning, consistency and presentation across lunch and dinner.
• Manage food safety, cleaning and kitchen records to a high standard.
• Step up to run the kitchen when the head chef is off.

About you

• A Sous Chef or strong Junior Sous Chef with a solid European cooking background.
• Experience in quality restaurants, bistros or gastropubs where everything is cooked fresh.
• Confident running a busy service and comfortable with big Sunday numbers.
• Enjoys a regularly changing menu and has real interest in seasonal produce.
• Calm, organised and a natural team leader in a small brigade.
• Available to start soon.

The package

• 60-65k salary depending on experience.
  
  Tronc details to be confirmed at interview.
• 48 hours a week over 6 shifts, typically 42-45 hours in practice, with one double only when needed.
• Extra shifts are paid.
• A menu that changes every two weeks and a head chef who involves the team.
• Interview process: CV to the head chef, followed by a trial on service.

If you are a Sous Chef with a European cooking background and want a menu that changes every two weeks in a busy Islington gastropub, send your CV to stuartcampbell at COREcruitment dot com today.