Junior Sous Chef

TipTopJob; Buckingham; On-site; GBP 32,000 - 40,000; Full time

Benefits offered by this job

On-site parking

Training & development

Career progression

Overtime or TOIL

Job summary

TipTopJob in the South East England region is seeking a Junior Sous Chef to join a busy education environment with a high-quality, from-scratch menu and a brigade of about 14 chefs.

The role covers daily dining, conferences, banqueting and events for up to 3,000 guests, with paid overtime, TOIL and a strong training path to progression. Shifts typically 7am–3pm or 10am–6pm, with some evenings.

Qualifications

• Experience in hotel, events, or banqueting catering.
• Proactive, hardworking and passionate about food.
• Ability to work across multiple kitchen sections.

Responsibilities

• 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.

Skills

Kitchen experience

Team leadership

Food safety

Events catering

Job description

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

The Operation

• 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.

The Role

• 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.

About You

• 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.