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Sous Chef

The Sous Chef plays a critical role in ensuring the kitchen operates smoothly and efficiently. This position involves working closely with the Head Chef to create and prepare high-quality dishes that align with the gastropub’s culinary vision. The ideal candidate is passionate about food, has a keen eye for detail, and is capable of leading and inspiring the kitchen team.
Key Responsibilities:

  1. Assisting in Menu Development:
    • Collaborate with the Head Chef in designing seasonal and innovative menus that reflect the gastropub’s style and customer preferences.
    • Experiment with new recipes and techniques to enhance the dining experience.
  2. Kitchen Management:
    • Oversee day-to-day kitchen operations, ensuring that food is prepared to the highest standards.
    • Manage inventory, including ordering and maintaining supplies, and minimizing waste.
    • Ensure all kitchen staff adhere to food safety and hygiene standards.
  3. Staff Supervision:
    • Train, mentor, and supervise kitchen staff, ensuring they meet performance and safety standards.
    • Schedule shifts and manage staff rotas to ensure adequate coverage.
  4. Food Preparation:
    • Assist in the preparation and cooking of dishes during service.
    • Ensure consistency and quality of every dish that leaves the kitchen.
  5. Quality Control:
    • Maintain high standards of food presentation and taste.
    • Conduct regular quality checks and provide feedback to kitchen staff.
  6. Cost Control:
    • Assist in managing food costs by monitoring portion sizes and minimizing waste.
    • Help in creating and implementing strategies to optimize kitchen efficiency and profitability.
  7. Collaboration and Communication:
    • Work closely with front-of-house staff to ensure smooth service and customer satisfaction.
    • Participate in regular kitchen meetings to discuss menu changes, service issues, and other relevant topics.


  • Proven experience as a Sous Chef or similar role in a gastropub or upscale casual dining environment.
  • Culinary degree or equivalent training.
  • Strong understanding of food safety practices and regulations.
  • Excellent organizational and leadership skills.
  • Ability to work in a fast-paced environment and handle pressure.
  • Creativity and passion for cooking with fresh, locally sourced ingredients.
  • Effective communication skills and the ability to work as part of a team.


  • Competitive salary based on experience.
  • Opportunities for professional growth and development.
  • Staff meals and discounts.