Junior Sous Chef

Sterling Cross Ltd; Sunderland; On-site; GBP 60,000 - 80,000; Full time

Job summary

A prestigious hospitality establishment in Sunderland is looking for a Junior Sous Chef to join their skilled kitchen team. This is an exciting opportunity for a Chef de Partie ready to step up or a Junior Sous Chef seeking new challenges. Responsibilities include managing kitchen operations, supporting menu development, and leading the team in a dynamic environment focused on Japanese cuisine. The role offers a competitive service charge and numerous benefits, including a 4-day work week and wellness programs.

Benefits

Reward and recognition schemes

Service Charge (approx. £2500 PA)

4 day working week

Workplace wellness programmes

Up to 20% staff discount on selected vouchers

Uniform provided

Free onsite parking

Workplace pension scheme

Focus on sustainability

Qualifications

• Experience as a Junior Sous Chef or a Chef de Partie seeking progression.
• Strong interest in Japanese cuisine and flavour profiles.
• Passion for culinary innovation and excellence.

Responsibilities

• Support the Sous Chef and Head Chef in daily kitchen management.
• Lead and motivate your section team ensuring precision in every dish.
• Prepare, cook, and present dishes focusing on Japanese-inspired flavours.

Skills

Leadership

Time management

Communication

Japanese cuisine knowledge

Education

NVQ Level 2 or equivalent in professional cookery

Job description

We’re partnering with a highly regarded hospitality establishment to recruit aJunior Sous Chefto join a passionate and skilled kitchen team. This is a fantastic opportunity for an ambitious Chef de Partie ready to step up, or an established Junior Sous Chef seeking a fresh challenge.

Working with amenu influenced by Japanese cuisine, this role offers the chance to refine your skills, contribute to creative menu development, and take on greater leadership responsibilities in a supportive and inspiring environment.

Key Responsibilities

• Support the Sous Chef and Head Chef in daily kitchen management.
• Lead and motivate your section team, ensuring precision and consistency in every dish.
• Prepare, cook, and present dishes with a strong focus on Japanese-inspired flavours and techniques.
• Assist in menu development, stock control, and ordering.
• Ensure food safety, hygiene, and health & safety standards are upheld at all times.
• Monitor portion control and minimise waste to maintain efficiency.
• Take responsibility for the kitchen in the absence of senior chefs.

What We’re Looking For

• Experience as aJunior Sous Chefor aChef de Partieseeking progression.
• Knowledge of or strong interest in Japanese cuisine and flavour profiles.
• Passion for culinary innovation, sustainability, and excellence.
• Strong leadership and communication skills with a team-focused approach.
• Calm under pressure with excellent organisational and time management abilities.
• NVQ Level 2 or equivalent in professional cookery (desirable).
• Must provide own knives.

Benefits & Perks

• Reward and recognition schemes, including retail discounts.
• Service Charge (approx. £2500 PA)
• 4 day working week
• Inclusion in workplace wellness programmes and charitable initiatives.
• Up to 20% staff discount on selected gift vouchers and spa experiences.
• Uniform provided
• free onsite parking.
• Workplace pension scheme
• Be part of an organisation committed to sustainability and making a positive impact.