Sous Chef

Sous Chef | Harborne, Birmingham | £42,000 + circa £4,000 tronc

What’s in it for the successful Sous Chef?

• Salary of £42,000 per annum
• Tronc of circa £4,000 per annum on top
• 45 hours per week, permanent
• Closed Mondays and Tuesdays, so two fixed consecutive days off every single week
• No split shift, because the bar trades through the afternoon and the kitchen runs straight through
• One daytime service on a Sunday with an early finish
• 28 days holiday including bank holidays, rising by a day for every year of service
• 5% contributory pension, and Wagestream so you can draw your pay as you earn it
• Staff meal on duty and staff discounts
• Head Chef in post, a pre-opening role, and small plates built on exceptional produce
• A university’s financial security behind a kitchen that cooks like an independent, with funded development and a group of sites to progress through
• Post-placement support from Tonic

Tonic are assisting University College Birmingham in their search for a Sous Chef to open and run the kitchen alongside the Head Chef at Brock’s, their new neighbourhood restaurant in Harborne. Brock’s is a commercial restaurant. It is not a training site and you will not be teaching. The food is small plates built on exceptional fresh produce, taken seriously, in a room that stays relaxed. The rota is the part worth reading twice. The site closes Monday and Tuesday, so you get the same two consecutive days off every week, and because the bar trades through the afternoon the kitchen day runs straight through rather than splitting. Behind it sits a university, which means the produce budget, the training and the progression are all funded properly rather than promised.

What are we looking for from Sous Chef candidates?

• Experience as a Sous Chef, or a strong Junior Sous ready to step up, in a fresh food kitchen
• Genuine produce-led cooking, with the prep and butchery skills to back it
• Able to run the pass and the section plan in the Head Chef’s absence
• Strong on ordering, wastage and GP, and comfortable being held to the numbers
• Small plates or tasting-style experience is an advantage, though not essential
• A developer of junior chefs, not just a producer of food
• Available Wednesday to Sunday, including evenings and the Sunday daytime service

If you are interested in this role or would like to find out more, get in touch with the team at Tonic today.