At the George and dragon we thrive in hospitality! Going forward a strong sous chef develops the junior members of staff and has complete control of the day to day running of all aspects of the kitchen from:
- Fresh Cooking
- HACCP paperwork
- Cleanliness of all sections
- Man management
- Communication
- Know allergens
Working closely with the Chef Patron on a daily basis, you will be required to menu plan and source new and fresh local ingredients as well as bespoke ingredients from across Europe.
- Competitive salary
- Percentage of Tronc
- 4 day week
- 4.5 weeks holiday
- Flexible Rotas
- Staff Food
- Chef Whites supplied
- Development programme
