Junior Sous Chef
Listed on 2026-10-09
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Hospitality / Hotel / Catering
Catering, Food & Beverage
Salary:
Up to A GBP 36,000 + Overtime
Location:
South:
East England
Hours:
40 hours 52 weeks Shift based
Love the standards and variety of hotels, but ready for a better work:life balance?
Im recruiting a Junior Sous Chef for a prestigious independent education environment with a food operation that would comfortably rival a quality hotel.
Youll work within a brigade of around 14 chefs , covering everything from daily dining and hospitality to conferences, banqueting, gala dinners and major events for up to 3,000 guests .
Salary and Benefits- Up to A GBP 36,000 salary
- 40:hour working week
- Paid overtime or TOIL
- Around 15 weekends per year
- On:site parking
- Excellent training and development
- Genuine progression within a growing group
- Vacancy created through internal promotion
- Large, established chef brigade.
- Fresh food cooked from scratch.
- Boarding and staff dining.
- Conferences and banqueting.
- Gala dinners and hospitality.
- Events for up to 3,000 guests.
- Standards comparable to a quality hotel operation.
- Work across multiple kitchen sections.
- Support the Head Chef and Executive Chef.
- Help lead and develop junior chefs.
- Contribute dishes and ideas to menus.
- Support both daily dining and large events.
- Maintain high standards across production and service.
- Opportunity to develop a particular speciality.
- Junior Sous Chef or strong Chef de Partie ready to progress.
- Hotel, events, banqueting or quality fresh:food background.
- Proactive, hardworking and genuinely passionate about food.
- Comfortable working across different sections.
- Strong team player with a positive attitude.
- Driver ideally, due to the location.
Typical shifts include 7am:3pm and 10am:6pm , with the latest finish around 9:30pm . Busier periods can involve longer or split shifts, with additional hours either paid as overtime or returned as TOIL . Quieter periods offer greater flexibility around development, training and taking time back.
This would particularly suit a chef coming from a busy hotel or banqueting background who still wants quality, variety and large:scale events : but with a far more balanced working week.
The interview process includes an initial meeting and site tour, followed separately by a practical trade test.
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