About us:
The Canonbury Tavern has been a public house since the early 1700's and boasts a rich and varied history. Having one of the best and largest pub garden spaces in the city, it has long been a destination for pub-Goers and diners taking advantage of our urban oasis.
In 1846 The Canonbury Tavern was demolished and rebuilt on the same land. In the early 20th century the top floor was removed following a fire and never replaced. This is why the wonderful staircase leads to nowhere.
In 2009, after several years of closure, the pub was close to being turned into residential accommodation before Lord Northampton decided that the building should remain a pub, as it has done for almost 300 years. Since its renovation in 2015 it has become a haven of Islington. Attracting everything from intimate Sunday roast gatherings to grand wedding parties there is a little something for everyone.

What we offer our Sous Chefs;
- Alongside your Head Chef
– Autonomy to create your own menu’s and specials.
- Up to £26000 per year
- 28 Days holiday per year
- Average working hours will be 48 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”