Dynamic and team orientated sous chef required

We pride ourselves in enabling our sous chef to enjoy the right opportunities to progress through your profession within our restaurant and beyond.

What we are looking for:

• An interest in modern European cuisine
• Progressive experience of three years
• You will be required to oversee the kitchen for seven shifts each week when the head chef is off duty
• Ability to be calm and level headed whilst taking responsibility for all aspects of the daily operation of a busy kitchen
• The determination and enthusiasm to consistently deliver creative dishes
• Experience with menu planning and stock management
• Supervision of weekly rotas
• A desire to encourage and collaborate with your team whilst inspiring junior staff
• Conversant with all health and safety regulations, food hygiene.

Salary: Dependant on experience and qualifications.

Why work at The Ebury Restaurant & Wine Bar?

• A working week of seven shifts per week, 42 hours. Optional additional shifts to be paid the same salary rate.
• Excellent training from our experienced head chef to ensure you have the necessary skills to run our busy kitchen
• 28 days holiday pay
• Pension scheme
• To be part of a lively, enthusiastic and sociable team
• Meals on duty
• Uniform provided.

We pride ourselves in enabling our sous chef to enjoy the right opportunities to progress through your profession within our restaurant and beyond.

Please send your CV to Nigel Windridge, Proprietor, [email protected] and cc the Head Chef, Richard Lyndon, [email protected]

Bar opening times:
Monday to Saturday, 11.00a.m.-11.00p.m.
Sunday, 12.00p.m.-10.30p.m.

Our restaurant serves from 12.00p.m. until 2.45p.m. and from 6.00p.m. until 10.15pm.

Last food orders must be placed 15 minutes before these times.

Pre-theatre tables from 6.00p.m. can be out by 7.00p.m. to have 2-3 course menu – depending on cooking and consumption times.

Go to reservations

For reservations call 020 7730 5447