We’re looking for a talented and ambitious Sous Chef to come and join our successful team at Evelyn’s.
Who we are
At Evelyn’s we offer a taste of Asian influenced global cuisine with a focus on brunch, dinner and family style roasts at the weekend. Firm favourites on the menu are Shakshuka, Cacao Granola, Slow duck salad, heritage beetroot risotto, kedgeree, crispy tofu with lentils and the shrimp burger, all presented in a relaxed ‘home from home’ style. Elements from raw to live fire cooking are used across the menu.
This is an exciting opportunity for an ambitious and passionate Sous Chef. You will share our commitment to delivering an outstanding customer experience and take real pride in ensuring quality and consistency of every dish produced. You will love working with fresh ingredients from around the world and learning new processes and techniques. You will lead by example and enjoy sharing your skills and experience with others.
Key Responsibilities ensure quality and consistency of food during all stages of production;
be fully responsible for the overall operation, progress and timing of various sections within the Kitchen;
ensure appropriate stock levels are maintained and ordering is optimised;
participate in the HACCP procedure according to the company’s Food Safety Management System;
lead by example and uphold professional standards, at all times, providing a source of knowledge and inspiration to all kitchen staff; and
responsible for the day to day running of the kitchen service in the absence of the Head Chef, and
awareness of financial performance including recipe costing and GP targets.
Competitive rates of pay
Share in staff tips
Comprehensive training package
Excellent progression opportunities
24/7 access to our Employee Assistant Programme via Hospitality Action
Generous staff discount
Free staff meal on shift
If this sounds like the opportunity you’ve been waiting for then we would love to hear from you. Full and part-time hours available.
Job Types: Full-time, Permanent
Salary + Share of service charge / tips
Contact: Callum Spence