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 Railway Tavern
Situated at the corner of East Street, across the road from Bromley North National Rail Station, Railway Tavern is a beautiful Victorian local focusing on quality food and drink.

With seven hand pumps, we serve a rotational selection of local and regional real Ales. You can enjoy a variety of well-established favourites such as St Austell Tribute and Adnams Southwold, some new and exciting guest cask appearances as well as our very own Volden Ale brewed just for us. Our bar serves a selection of fine wines and spirits, and our fridges are always stocked with attractive bottled Beers and ciders.

Our kitchen serves modern British pub fare using fresh and locally sourced ingredients. With a variety of smaller sharing plates and hearty mains on offer, you will never go hungry! On Sundays you can expect traditional Sunday roasts with all the trimmings as well as Build Your Own Bloody Mary’s and the Sunday Papers.

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

To apply please upload your CV.