Job Description

Sous Chef - The Silver Cup

We are an independent award-winning restaurant looking for a passionate, driven Sous Chef/Junior Sous to join our team.

Here at The Silver Cup we are an ambitious bunch who are hardworking and passionate about what we do, consistently striving towards perfection.

Built in 1838, The Silver Cup is well and truly woven into the heritage of Harpenden. Over 150 years on, it retains its charm & character whilst adopting an environment that embodies the life and soul of the community and the people within it.

We don't believe that good food should just be for the rich and famous. Our aim is to create a special experience for customers that pulls on the traditions of a classic British Public House whilst putting a contemporary twist on quality seasonal food and drink. Having been voted as Estrella Damm's number 36 Top Gastropub UK, we are continuing to work towards accolades and building our reputation throughout the county.

Job Responsibilities:

Kitchen Operations

: Overseeing day-to-day kitchen operations. Preparing, cooking and presenting dishes, along with the general running of a section within the kitchen.

Staff Management

: Lead and mentor demi chefs, providing guidance and support fostering a positive and collaborative work environment.

Food Preparation

: Ensure all food is prepared to the highest quality standards, following recipes and presentation guidelines.

Menu Planning

: Collaborating with the Head Chef in menu planning, development and execution, considering seasonal ingredients, customer preferences, and cost control.

Inventory & Cost Management

: Monitoring stock levels, ordering supplies, and managing portion and waste control to maintain margins and budgets.

Health and Safety

: Maintain strict adherence to culinary standards, health and safety regulations, and cleanliness for a safe work environment

What we are looking for:

Passionate about cooking and working with the best UK suppliers and seasonal ingredients Have previous experience working within a Michelin Star or Rosette environment A professional who is energetic, positive and punctual, with an excellent eye for detail. Driven by delivering the highest levels of service to our guests Able to work effectively as part of a team and build rapport with our guests and the team Desire to continuously learn and improve both knowledge and skills
We can assist with relocating.
Open Wednesday Evening - Sunday Lunch. Monday, Tuesday off.

Job Types: Full-time, Permanent

Pay: 35,000.00-40,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Relocation assistance Transport links
Experience:

senior chef de partie: 2 years (required)
Work Location: In person