Junior Sous Chef: Grow Fast, Tips, Free Meals, 50% Off

Loungers

Billericay

On-site

GBP 15,000 - 22,000

Full time

11 days ago

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Benefits offered by this job

Tips shared across team
Free meal on every shift
50% discounts on food & drinks fromday
Early access to pay
Staff party
Paid breaks

Job summary

Maggio Lounge, part of Loungers, is hiring a Junior Sous Chef to join the kitchen team. You’ll support Head and Sous Chefs, ensuring dishes go out to spec and shifts run smoothly. The role offers up to £13.30/hr with tips, paid breaks, and a 50% staff food and drinks discount from day one.

We’re a growing brand with 300+ sites across England and Wales, offering career progression, helpful training, and a collaborative team environment. Evening/weekend work is likely.

Qualifications

  • Experience with fresh ingredients and strong kitchen skills.
  • Ability to work at pace with limited supervision.
  • Reliable and punctual with good hygiene practices.
  • Interest in growing into a senior kitchen role.

Responsibilities

  • Support Head Chef and Sous Chef to deliver great shifts and prep.
  • Maintain a clean, well-organised kitchen and uphold food standards.
  • Take ownership of your section, prep, cleanliness and hygiene.
  • Follow allergen processes and ensure kitchen safety and compliance.
  • Support and mentor newer chefs to develop skills and confidence.
  • Know dish specs inside out to ensure plates meet standards.

Skills

Junior Sous Chef
Chef de Partie
Senior Chef
Team player
Pace
Allergens knowledge
Food safety

Job description

Maggio Lounge, part of Loungers, is hiring a Junior Sous Chef to join the kitchen team. You’ll support Head and Sous Chefs, ensuring dishes go out to spec and shifts run smoothly. The role offers up to £13.30/hr with tips, paid breaks, and a 50% staff food and drinks discount from day one.

We’re a growing brand with 300+ sites across England and Wales, offering career progression, helpful training, and a collaborative team environment. Evening/weekend work is likely.

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