Beachfront Sous Chef — Launch & Lead Kitchen

Pod Café Kitchen; Portreath; On-site; GBP 19,000 - 28,000; Part time

Benefits offered by this job

Beachfront location

Growth opportunities

Work/Life Balance

Staff discounts

Job summary

Pod Café Kitchen in Portreath, Cornwall, is launching a new concept with a Sous Chef role to lead daytime brunch and upcoming pizza service. The role starts at 25–35 hours per week, with potential to transition to full-time as Stage 2 opens.

You will work closely with the Head Chef and General Manager to drive kitchen operations, food quality and team culture during the transformation.

Qualifications

• Experience in high-volume kitchen operations.
• Ability to lead alongside Head Chef and GM.
• Passion for brunch and pizza concepts.
• Strong communication and calm under pressure.
• Interest in baking and sourdough is a bonus.

Responsibilities

• Leadership & Teamwork: Work hand-in-hand with the Head Chef and GM to align front-of-house and back-of-house operations, ensuring seamless service and a great team atmosphere.
• Cool Head on the Line: Step up alongside the Head Chef during high-volume, fast-paced rushes, maintaining control, kitchen flow and exceptional food standards.
• Menu Development & Baking: Collaborate with the Head Chef on fresh brunch ideas, in-house baking recipes, healthy bowls and innovative daily specials, while helping develop sourdough pizza recipes ahead of Stage 2.
• Low-Waste Ethos: Champion intelligent kitchen practices, minimising food waste, managing stock efficiently and creating thoughtful, health-conscious dishes.
• Operations & Standards: Help oversee kitchen hygiene, food safety compliance, stock control and team coaching, working in line with the standards set by the GM and Head Chef.

Skills

Leadership

Fast-paced cooking

Team collaboration

Fresh culinary trends

Sourdough baking

Job description

Pod Café Kitchen in Portreath, Cornwall, is launching a new concept with a Sous Chef role to lead daytime brunch and upcoming pizza service. The role starts at 25–35 hours per week, with potential to transition to full-time as Stage 2 opens.

You will work closely with the Head Chef and General Manager to drive kitchen operations, food quality and team culture during the transformation.