Lead Sous Chef – Rosette Kitchen, Flexible Hours & Tips

Only Chefs Ltd; Burgess Hill; On-site; GBP 27,000 - 45,000; Full time

Benefits offered by this job

Tips & bonuses

Work-life balance

9.15pm finish times

4.5 days over 7

3 evenings off a week

45-50 hours a week

Flexible shifts

Family-run atmosphere

Experienced chef team

Job summary

The Oak Barn Restaurant, a family-run independent dining venue in Mid Sussex, seeks a dynamic Sous Chef to lead a brigade of 9, delivering Rosette-standard modern British cuisine with seasonal menus and daily specials.

You will work closely with the Head Chef, mentoring the team, developing menus, and ensuring high standards. There are structured shifts, competitive pay, and a supportive, passionate culture.

Qualifications

• Solid & proven Sous Chef experience in restaurants or gastro pubs.
• Strong background in high-quality and fresh-produce kitchens.
• Creative flair with seasonal produce & menu innovation.
• Excellent leadership, communication & mentoring skills.
• Strong understanding of budgeting, GP and food waste control.
• Own transport essential; UK-based applicants only.
• No accommodation provided.

Responsibilities

• Oversee the daily running of the kitchen brigade (9 chefs + KP’s).
• Lead, inspire & mentor the team with confidence.
• Create & develop seasonal menus & daily specials.
• Efficiently plan & coordinate events, weddings & buffets.
• Prepare, cook & present fresh food to Rosette standard.
• Manage ordering, stock control, GP awareness & cost control.
• Organise rotas, recipe manuals & training guides.
• Uphold Health & Safety & Hygiene regulations.
• Collaborate with the Front of House team.
• Ensure cleanliness, organisation & high standards across the kitchen.

Skills

Sous Chef experience

Leadership

Menu development

Budgeting & GP

Mentoring skills

Job description

The Oak Barn Restaurant, a family-run independent dining venue in Mid Sussex, seeks a dynamic Sous Chef to lead a brigade of 9, delivering Rosette-standard modern British cuisine with seasonal menus and daily specials.

You will work closely with the Head Chef, mentoring the team, developing menus, and ensuring high standards. There are structured shifts, competitive pay, and a supportive, passionate culture.