Junior Sous Chef - Lead Kitchen, Balanced Hours, Multisite

Royal Shakespeare Company; Stratford-upon-Avon; On-site; GBP 28,000 - 36,000; Full time

Job summary

The Royal Shakespeare Company in Stratford-upon-Avon is seeking a dedicated Junior Sous Chef to join a collaborative kitchen team. The role focuses on delivering high-quality, seasonal menus across all catering outlets, under the guidance of the Executive Chef.

This full-time, permanent position requires 48 hours per week over 5 days, typically 9am–7pm, with occasional evenings and weekend work to support performances and events. Interviews will include a practical cooking task.

Qualifications

• Proven experience leading a kitchen section across multiple services.
• Strong understanding of HACCP, food safety and Health & Safety standards.
• Up-to-date food hygiene certification.
• Experience working across different kitchen sections in a busy environment.
• A passion for food, creativity and keeping up to date with food trends.
• Ability to coach and develop junior team members.

Responsibilities

• Leading and managing a kitchen section to deliver high standards before, during and after service.
• Supporting kitchen operations, including stepping up in the absence of the Head Chef.
• Collaborating with senior chefs on menu development and food concepts.
• Delivering food across multiple sites and events, including restaurants, cafés, bars and hospitality.
• Maintaining stock control, monitoring deliveries and ensuring safe storage practices.
• Coaching, mentoring and developing junior kitchen staff.

Skills

Kitchen leadership

HACCP compliance

Food safety

Food hygiene certificate

Multi-site kitchen experience

Team coaching

Job description

The Royal Shakespeare Company in Stratford-upon-Avon is seeking a dedicated Junior Sous Chef to join a collaborative kitchen team. The role focuses on delivering high-quality, seasonal menus across all catering outlets, under the guidance of the Executive Chef.

This full-time, permanent position requires 48 hours per week over 5 days, typically 9am–7pm, with occasional evenings and weekend work to support performances and events. Interviews will include a practical cooking task.