The Eaton Oak is conveniently placed on the outskirts of St Neots in close proximity of the A1. After an extensive recent refurbishment we are now a beautiful family friendly everyday pub with quality accommodation.

We Will provide you with great benefits:

• Competitive salary & bonus
• 28 days holiday
• Company Pension scheme
• Retail and beer discounts
• Refer a friend Bonus
• Meals on duty
• Employee Assistance programme
• Benefits portal
• Career Development programme
• Fun culture surrounded by a supportive team
• Uniform

Your role as Junior Sous Chef:

In this role you will report directly to the Head Chef. and will be expected to quickly gain familiarity with the entire kitchen operation so that you can fill in for the Sous Chef when needed and assist them in each aspect of managing a well-performing kitchen. You must possess the ability to quickly and authoritatively delegate job tasks and be able to draw upon your own experience to effectively mentor the junior team.

Your main duties as Sous Chef will involve:

• Planning and directing food preparation and service; above all, setting an exceptional standard of example with your work ethic and desire
• Effectively supervising and managing other kitchen staff
• Responsibly seizing control of situations or problems that may arise at any moment and calmly applying the relevant action to address any issue
• Work closely with your head chef to effectively control stock and food GP, and identify opportunities to maximise profitability
• Where necessary, managing underperforming staff members as well as providing incentives for staff members to go above and beyond the expectations of their particular chef roles.
• Outside of the kitchen, take responsibility for, or effectively delegate the kitchen due diligence procedures including; HACCP; COSHH; food wastage and where necessary, staff rotas.

• Minimum 12 months experience as Sous or CDP with management experience
• Good initiative to increase efficiency and remain busy during working hours
  
• Proven management capabilities and effectively overseen junior team members
• High food hygiene standards and high attention to due diligence procedures
• A committed and passionate attitude to work, always looking to improve with a desire to progress
• Consistent high working standards including attention to detail, organisation, reliability, and pro-activity

The Eaton Oak is conveniently placed on the outskirts of St Neots in close proximity of the A1. After an extensive recent refurbishment we are now a beautiful family friendly everyday pub with quality accommodation.

We Will provide you with great benefits:

• Competitive salary & bonus
• 28 days holiday
• Company Pension scheme
• Retail and beer discounts
• Refer a friend Bonus
• Meals on duty
• Employee Assistance programme
• Benefits portal
• Career Development programme
• Fun culture surrounded by a supportive team
• Uniform

Your role as Junior Sous Chef:

In this role you will report directly to the Head Chef. and will be expected to quickly gain familiarity with the entire kitchen operation so that you can fill in for the Sous Chef when needed and assist them in each aspect of managing a well-performing kitchen. You must possess the ability to quickly and authoritatively delegate job tasks and be able to draw upon your own experience to effectively mentor the junior team.

Your main duties as Sous Chef will involve:

• Planning and directing food preparation and service; above all, setting an exceptional standard of example with your work ethic and desire
• Effectively supervising and managing other kitchen staff
• Responsibly seizing control of situations or problems that may arise at any moment and calmly applying the relevant action to address any issue
• Work closely with your head chef to effectively control stock and food GP, and identify opportunities to maximise profitability
• Where necessary, managing underperforming staff members as well as providing incentives for staff members to go above and beyond the expectations of their particular chef roles.
• Outside of the kitchen, take responsibility for, or effectively delegate the kitchen due diligence procedures including; HACCP; COSHH; food wastage and where necessary, staff rotas.

• Minimum 12 months experience as Sous or CDP with management experience
• Good initiative to increase efficiency and remain busy during working hours
  
• Proven management capabilities and effectively overseen junior team members
• High food hygiene standards and high attention to due diligence procedures
• A committed and passionate attitude to work, always looking to improve with a desire to progress
• Consistent high working standards including attention to detail, organisation, reliability, and pro-activity