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Sous Chef at Elephant Required

Posted: Today
Place: SE1 6BN, Greater London



About Working for Antic
At Antic we believe all great pubs are individual and with passion for providing the absolute best to their surrounding community. Our focus is on friendly and genuine staff, fresh seasonal produce and an excellent selection of wines, local and national Ales and spirits delivered with care and at an honest value. We nurture creativity and give autonomy to our managers, chefs and their teams to run their sites as if their own.
About the Pub
The Elephant and Castle, the pub that named the area and has been around in one form of another since 1765. Originally sitting where the Faraday monument is in the middle of the Elephant and Castle roundabout, the pub was first listed in 1765 and catered for the coach traffic coming in and out of south London.
The building that our modern-day Elephant and Castle Resides in dates from 1966 and until the early nineties chugged along as a pretty standard Boozer, albeit one with a large basement. However, in 1991 it was well known as the venue to go to after Ministry of Sound on a Sunday morning. This is where UK garage originators Matt Jam Lamont, Mickey Simms and Justin Cantor were resident and is considered the ground zero of the UKG scene.
After the council gave the pub protected status as an asset of community value it’s been reopened as a trendy joint with craft beer on tap. The draft beer selection treads the line between crowd-pleasing lagers and hip and hoppening local craft brews.
About the Sous Chef role

Antic London have an exciting opportunity for talented Sous Chef to join our team to work with fresh and seasonal produce, and alongside our accomplished Head Chefs.
You will also get an exciting opportunity to join our Sous Chef Development Program with a view of becoming a HEAD CHEF at one of our pubs in the future.
As Sous Chef you will get to cook seasonal fresh food, develop a high-quality menu whilst controlling costs. Your responsibilities will include but not be limited to the following;

Day to day operation of the kitchen
Assisting head chef with administration tasks.
Ordering, and accepting deliveries
Training of kitchen team members
Maintaining and introducing procedures that ensure compliance with Health and Safety legislation.
Deputising in the Head Chefs Absence
Developing new dishes on a regular basis, and reacting to season changes, and customer needs.
Working with the General Manager to generate ideas for foodie events, and increasing revenue for the site.

You will report directly to the Head Chef but work closely with the General Manager.
What we offer

Competitive salary
Career progression
Training and development
Freedom and autonomy on your menu
Child Care Vouchers
L and D
NVQ Apprenticeships
Other Benefits


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