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A client of ours – a gastropub focused on Cajun and Creole food – is looking for a Sous Chef to help manage their BOH team and deliver great food for their customers at their restaurant in North London. The company prides itself on the food experiences they deliver, offering clients a taste from Louisiana.

The restaurant serves a menu influenced by New Orleans flavours prepared with seasonal, fresh ingredients, accompanied by a great selection of drinks that goes from cocktails, to wines and beers. Serving great food and providing a great experience for their customer is the gastropub’s primary goal, which as result the gastropub received Michelin Bib Gourmands since 2017.

This small but busy gastropub has a friendly team of 5-6 chefs in total in the kitchen (average 3 per service), that are passionate, authentic and fun. The place is dynamic and is likely to grow in the coming years.

Benefits:

• Additional leave
• Company pension
• Discounted or free food
• Employee discount
• Flexible schedule
• Sick pay

You are:

• Dedicated, talented and has a friendly approach
• Of at least 2 year’s chef experience at a similar level
• Numerate and both financially & IT competent
• Possibly into Jazz, Blues, R&B or other swampy music
• Interested in and supportive of the business as a whole
• Committed to team-building, progressing your team, and standards of excellence
• Excited about the food and culture of Louisiana
• Possibly into Jazz, Blues, R&B or other swampy music
• Have the opportunity to contribute creatively and collaboratively to all aspects of the business

The role:

• Working closely with the chefs to deliver great food for their customers
• Motivating and organising on-site kitchen teams of full-time and freelance chefs and KPs
• Overseeing all quality aspects across food preparation and service
• Managing budgets and food costs
• Creating and developing new and exciting menus and food concepts for each season
• Having overall responsibility for all H&S in the kitchen, training staff on food safety and cooking techniques
• Recruiting and onboarding of new chefs
• Aids in sourcing ingredients and managing suppliers with the Head Chef

Skills/experience

• A minimum of 3 years’ experience working within fast-paced restaurant environments (essential)
• Experience in managing teams both full-time chefs and freelance/casuals.
• Strong organisational skills with the ability to prioritise tasks
• Confident personality and ability to create a positive relationship with other chefs
• Reliability and flexibility with hours as you will be required to work evenings and weekends
• Have a good eye for detail and presentation
• Be hands-on whilst managing quality across the entire kitchen

Specifications:

• Salary: £40,000 - £43,000 g.p.a. – depending on experience
• Start: ASAP
• 48 hours per week
• Location: Islington
• Responsible Consultant: Gabriel Fracassi (gabrielf@greycoatlumleys.co.uk)