Junior Sous Chef at Noble Rot Mayfair

Calling all aspiring Rotters! Noble Rot Mayfair are recruiting for a Junior Sous Chef to join their team.

The menu is written by Executive Chef Stephen Harris (from The Sportsman, Seasalter) with Mayfair’s Head Chef Adam Wood, while our wine list ranges from deliciously undervalued wines by the glass to hard-to-find gems from the world’s leading winemakers.

This is the perfect role to continue developing and learning as a chef, being surrounded by a wealth of experience and quality. 

Company Benefits

• You decide your weekly hours with most chefs deciding to join on 6 shifts/45hrs per week (£47,000 – £49,000 pa) or 7 shifts/50hrs per week (£52,000 – £54,000 pa) (tronc inclusive).
• Fully paid breaks & holidays (house & tronc for every hour)
• Paid overtime (basic & tronc for every hour)
• Flexibility with hours.
• Supplier trips.
• On the job training including WSET wine qualifications (including Diploma) & our own weekly training programme.
• Free meals at work
• Discounts on wine & food.
• Company pension.
• A wide range of career development opportunities.
• A rota written 2 weeks in advance to give you time to plan your life.
• 28 days holiday that includes service charge.
• Sundays off.

Junior Sous Chef

As a Junior Sous Chef you will work across the sections, as well as running the pass in the absence of the Head Chef and Sous Chef.

You will act as a role model to junior members of the team, taking pride in passing on knowledge and supervising the chefs while maintaining the highest standards of service, hygiene, health and safety.

What experience and personality traits do you need for the Junior Sous Chef role?

• You will ideally have experience running a kitchen service but this is also an opportunity for a Senior Chef de Partie with good experience in similar kitchens, to make the step up.
• You have a positive attitude, attention to detail, strong organisational skills and the ability to communicate effectively with all members of the team, not to mention a genuine passion for cooking and restaurants.
• A love of simple, classical French, Italian and British cooking is crucial.