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