Sous Chef

Key responsibilities:

• Lead and manage the kitchen team with the Head Chef, ensuring a high standard of food preparation, presentation, and service.
• Continuously assess and improve kitchen processes to enhance efficiency and quality.
• Manage food and labour costs, including stock takes, to ensure profitability and budget targets are met.
• Organize and rotate stock meticulously, ordering according to guidelines set forth by the Purchasing Team.
• Work closely with the General Manager and front-of-house team to ensure a seamless experience for customers.

About you:

• Previous experience as a Sous Chef in a high-quality, fast-paced kitchen.
• A passion for sustainability and innovative cooking techniques.
• Strong leadership skills with the ability to train and develop a team.
• Excellent organizational and time management abilities.
• A collaborative mindset and a commitment to creating a positive kitchen culture.

The benefits:

• Competitive salary.
• Career progression.
• Continuous Learning and Development programme including external opportunities such as WSET and Leadership courses.
• Wellbeing initiatives.
• Reward and recognition schemes.
• Free welcome lunch for you and a guest.
• 50% restaurant discounts across the group.
• 25% Friends and Family discounts.
• 50% discount on company retail.
• Supplier trips, staff parties and team socials.
• Staff meal during your shift.
• Increased holiday entitlement after three years employment.
• Enhanced parental leave (after one year’s employment).
• Sabbaticals (after three years employment).
• Fowl Mouth: the opportunity for our employees to use Fowl as a venue to organise a professional pop-up night.