Sous Chef
Spring Grove, Kingston upon Thames
Kingston or Surbiton Overground station

About Us:
The Spring Grove has been at the heart of the community in Kingston since 1896, having undergone a major refurbishment in 2015 we are a large yet cosy pub. Just a short walk from both Kingston and Surbiton stations, our customers range from young families to university students to our charismatic locals. We pride ourselves on offering excellent hospitality. We serve premium quality Beers, wines and the occasional cocktail. Whilst our kitchen produces menus that reflect the best of British, changing seasonally and using locally sourced produce wherever possible. So, if you approach life with a beaming smile then perhaps the Spring Grove is the place for you!
What we offer our Sous Chefs;
- Alongside your Head Chef – autonomy to create your own menu’s and specials.
- Up to £25k per annum
- 28 Days holiday per year
- Average working hours will be X per week.
- 20% Discount in all Young’s and Geronimo pubs and hotels.
- Access to our Apprenticeship Scheme, development programs and Chef Academy.

What we look for in a Sous Chef;
We are looking for an existing Sous Chef or Senior CDP looking for their next step, who considers themselves as a natural leader with a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Sous Chef you will:
- Have experience championing excellent service through quality food.
- Demonstrate a passion for leading and developing a team.
- Be an active hands-on Chef with excellent communication skills.
- Be responsible and able to manage the kitchen staff Rota, training and all health and safety effectively at all times.
- Working alongside your Head Chef you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
- Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both General Practitioner and labour.
- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.

‘Thanks for your interest in working with Youngs’
“We believe in developing our people to delight our customers”