Senior Sous Chef - Threadneedle Street, London

Employer
Brasserie Blanc
Location
Threadneedle Street, London
Salary
Up to £39,500 per annum
Closing date
7 Jun 2022

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Senior Sous Chef - Threadneedle Street, London

We have an amazing opportunity for an experienced Senior Sous Chef to join our fantastic team. Our fabulous menus are devised by our chef patron Raymond Blanc and our Executive Chef Clive Fretwell, two of the most well-respected chefs in the UK. You will need to have a real passion for great food, an eye for detail and want to be part of the fabulous team culture.  We are a centre of learning and your development with a comprehensive training programme that will fast track you to a Management role in the kitchen if this is the route that you wish to explore. 

Senior Sous Chef - What we offer:

  • Contracted 48 hours, flexible to suit your needs 
  • Packages include TRONC
  • Meals while on duty
  • Laundered chef whites
  • Stepping Stones, our comprehensive training pathway into Management
  • 50% Company discount off food at any White Brasserie or Brasserie Blanc site
  • Employee Assistance Program with Hospitality Action
  • 28 days holiday entitlement (pro-rata)
  • Company pension scheme 
  • Cycle to Work Scheme (accessible once 6-month service is completed)
  • Instant access to pay you have already earned through EarlyPay
  • Refer a Friend Bonus
  • Trips and other incentives

Senior Sous Chef - The Ideal Candidate

  • Willing to learn classical French cooking techniques
  • Able to cook with fresh and seasonal ingredients to produce amazing dishes
  • Eager to develop their own skills and has a genuine enthusiasm for food
  • Able to work with and alongside the Head Chef to follow guidance and inspire the kitchen team

About Us

Our Award-winning group of restaurants and pub brasseries are full of character. They are welcoming with a unique combination of a traditional French brasserie… with a modern twist. Passion and quality are at the forefront of everything we do. Our kitchens combine both classical French and modern techniques, working with the best seasonal produce and state of the art equipment to deliver quality dishes to our customers. We have a passionate and energetic management and Ops team to motivate, inspire and develop you to be the very best you can be. 

*OTE is based on a 48-hour working week and the Tronc is calculated from the previous 6 months' site average 

 

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