Junior Sous Chef - Thirsk - Hotel & Restaurant - £35k + Tips

RGIT Australia; Thirsk; On-site; GBP 32,000 - 39,000; Full time

Benefits offered by this job

Free car parking

Free meals on duty

Training and development opportunities

Uniform provided

Progression opportunities

Shared staff accommodation available

Job summary

RGIT Australia's client is a boutique North Yorkshire hotel and award-winning two AA Rosette fine-dining restaurant seeking a Junior Sous Chef. The role offers up to £35,000 DOE plus Tronc, with 48 hours over 5 days in a dynamic kitchen environment.

You will work closely with the Head Chef to maintain high standards, using locally sourced ingredients, while training junior staff and contributing to menu development. Free meals and parking are included, with accommodation available on request.

Qualifications

• Previous experience in a busy professional kitchen.
• Strong fresh-food preparation and presentation skills.
• Previous experience supervising a kitchen team.
• A genuine passion for quality, locally sourced ingredients.
• Excellent organisation and time-management skills.
• A professional and positive approach to kitchen service.
• Previous Rosette experience is advantageous.
• Classical culinary training would be an advantage.

Responsibilities

• Support the Head Chef and Sous Chef with food preparation and service.
• Help create and deliver high-quality menu dishes.
• Maintain excellent standards of food quality and presentation.
• Supervise and support the kitchen team.
• Assist with stock and kitchen inventory management.
• Maintain food safety and hygiene standards.
• Contribute to menu development and new dishes.
• Train and mentor junior members of the team.

Skills

Busy kitchen experience

Fresh-food preparation

Kitchen team supervision

Local ingredients

Time management

Professional kitchen service

Rosette experience (advantage)

Classical culinary training (advantage

Job description

Junior Sous Chef - Thirsk - Hotel & Restaurant - £35k + Tips

Full-time Permanent Junior Sous Chef

Posted 21 Sep 2026

Description

Junior Sous Chef

Up to £35,000 DOE + Tronc | 48 Hours | 5 Days | Two AA Rosette

The Benefits

• Up to £35,000 salary depending on experience
• Tronc – paid mid-month
• 48 hours over 5 days
• Free car parking
• Free meals on duty
• Training and development opportunities
• Uniform provided
• Progression opportunities
• Shared staff accommodation available at £11.10 per day – Subject To Avilability

About My Client

My client is an award-winning two AA Rosette fine-dining restaurant with a boutique hotel, set within beautiful grounds in the North Yorkshire countryside.

The venue offers a variety of dining experiences, including a sun-trapped terrace, bright and airy pavilion, cosy main restaurant, recently refurbished private dining room and welcoming bar.

With 20 bedrooms on site, the venue caters for both restaurant guests and hotel residents, creating a varied and lively kitchen environment throughout the week.

The food is at the heart of the operation – generous, unpretentious dishes prepared to a high standard, with a strong focus on quality ingredients and excellent presentation.

The Role

My client is looking for an experienced and highly motivated Junior Sous Chef with genuine enthusiasm and passion for fresh, locally sourced food.

Working closely with the Head Chef and Sous Chef, you’ll play an important role in maintaining high standards of food production, presentation and kitchen management, with the role offering 48 hours across 5 days.

You’ll be fully supported by the Head Chef, making this an excellent opportunity for an ambitious chef looking to develop their career within a quality-driven kitchen.

Key Responsibilities

• Support the Head Chef and Sous Chef with food preparation and service
• Help create and deliver high-quality menu dishes
• Maintain excellent standards of food quality and presentation
• Supervise and support the kitchen team
• Assist with stock and kitchen inventory management
• Maintain food safety and hygiene standards
• Contribute to menu development and new dishes
• Train and mentor junior members of the team

About You

The successful candidate will have:

• Previous experience in a busy professional kitchen
• Strong fresh-food preparation and presentation skills
• Previous experience supervising a kitchen team
• A genuine passion for quality, locally sourced ingredients
• Excellent organisation and time-management skills
• A professional and positive approach to kitchen service
• Previous Rosette experience is advantageous
• Classical culinary training would be an advantage

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