Junior Sous Chef

LJ Recruitment; Dedham; On-site; GBP 26,000 - 33,000; Full time

Benefits offered by this job

28 days holiday

Overtime pay

Free meals on shift

Dining allowance

Travel discounts

Wellbeing support

Training programs

Job summary

LJ Recruitment supports a luxury restaurant in Dedham by recruiting a Senior Chef de Partie / Junior Sous Chef to join a high-end kitchen team.

You will work across all sections, uphold seasonal sourcing standards and mentor junior staff in a fast-paced, quality-led environment.

Qualifications

• 5 years experience as Chef de Partie in a quality fresh-food kitchen.
• Knowledge of ingredients, cooking techniques and kitchen operations.
• Enthusiasm for seasonal produce and sourcing quality ingredients.
• Ambition to progress into Junior Sous Chef position.
• Positive attitude, strong organisational skills for a busy kitchen.

Responsibilities

• Work confidently across all kitchen sections, including pastry, larder, sauce and garnish.
• Maintain high standards during food preparation, service, hygiene and kitchen close-down.
• Assist with ordering, stock control and maintaining kitchen standards.
• Contribute ideas towards menu development, including seasonal dishes and weekly specials.
• Support and mentor junior team members, leading by example.

Skills

Chef de Partie

Sauce section

Food preparation

Seasonal cooking

Mentoring juniors

Job description

Senior Chef de Partie / Junior Sous Chef

Join a Luxury Restaurant in Dedham

We are seeking a talented Senior Chef de Partie / Junior Sous Chef to join the kitchen team at an established luxury restaurant in the beautiful village of Dedham. If you have a passion for exceptional food, quality ingredients, and delivering outstanding dining experiences, this could be the perfect opportunity for you.

The Role

As a key member of the brigade, you will play an important role in delivering high-quality dishes while supporting the day-to-day running of the kitchen.

Your Responsibilities

• Work confidently across all kitchen sections, including pastry, larder, sauce, and garnish.
• Maintain exceptional standards during food preparation, service, hygiene, and kitchen close-down.
• Assist with ordering, stock control, and maintaining kitchen standards.
• Contribute ideas towards menu development, including seasonal dishes and weekly specials.
• Support and mentor junior members of the team, leading by example.

About You

You’ll be an experienced chef with a passion for fresh, seasonal produce and a desire to continue developing your skills.

You’ll have:

• A minimum of 5 years' experience as a Chef de Partie in a quality fresh-food kitchen, including experience on the sauce section.
• Strong knowledge of ingredients, cooking techniques, and kitchen operations.
• A genuine enthusiasm for seasonal cooking and sourcing quality produce.
• The ambition to progress into a Junior Sous Chef position.
• A positive attitude, excellent organisational skills, and the ability to thrive in a busy kitchen.

Hours

40-45 hours per week over 5 days.

Two days off each week (together or separately).

A variety of shifts including:

• 7:30am-3:00pm
• 9:00am-4:00pm
• 4:00pm-11:00pm
• 9:00am-11:00pm (with a two-hour break)

Closed every year on 25 & 26 December.

Benefits

• 28 days' holiday, with additional days awarded for loyalty.
• Paid overtime.
• Free meals and drinks while on shift.
• Generous dining allowance to enjoy the restaurant with family and friends.
• Exclusive discounts on travel, shopping, and leisure experiences.
• 24/7 health and wellbeing support, including access to a GP.
• Comprehensive training, including Food Safety, Health & Safety, and management development programmes.

Why Join Us?

You’ll be joining a respected, independently operated luxury restaurant that is committed to developing its people and creating an outstanding working environment.

We pride ourselves on:

• Investing in our team's training and career development.
• Recognising and rewarding dedication and achievement.
• Encouraging open communication and involving our teams in the future of the business.
• Providing the support, tools, and opportunities needed to succeed.
• Creating a positive, collaborative kitchen culture.
• Building a workplace where talented chefs can develop long-term careers within a successful and growing hospitality business.