Sous Chef
About Us:
The Duke’s Head Hotel Saturday on Wallington Green is a busy 23 bedroom hotel with an adjoining bar, restaurant and function room. We are located 20 minutes from central London by train and are walking distance from Wallington station and on bus routes 407, X26 and others. The Duke’s Head is a fun pub with a very pleasant atmosphere and a range of customers including young professionals, local families and our loyal regulars. Our team have pride in their work, respect for one another and have fun in what they do. We are dedicated to high service standards and have a strong team in place already but are looking for talented individuals to join our team.
What we offer our Sous Chefs;
- Alongside your Head Chef – autonomy to create your own menu’s and specials.
- Up to £10.50 per hour
- 28 Days holiday per year
- Average working hours will be 45 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’