Senior Sous Chef

The Oak Barn Bar & Restaurant; Chichester; On-site; GBP 30,000 - 50,000; Full time

Benefits offered by this job

Tips & bonuses

2.5 days off weekly

9.15pm finish times

4.5 days over 7

3 evenings off a week

45-50 hours a week

Flexible shifts

Family-run & supportive atmosphere

Job summary

The Oak Barn Restaurant in Mid Sussex is seeking a dynamic, proven Senior Sous Chef to lead our busy kitchen alongside the Head Chef. This hands-on role will inspire, mentor and co-manage a brigade of 9 chefs, delivering Rosette-standard modern British cuisine with creativity and consistency.

We pride ourselves on seasonal, locally sourced menus and a family-run, supportive atmosphere with a hardworking, “work hard … play hard” culture and flexible, lifestyle-friendly hours.

Qualifications

• Solid & proven Sous Chef experience in restaurants or gastro pubs.
• Strong background in high-quality & fresh-produce kitchens.
• Creative flair with seasonal produce & menu innovation.
• Thrives under pressure in a fast-paced environment.
• Excellent leadership, communication & mentoring skills.
• Committed, consistent & detail-oriented work approach.
• Strong understanding of GP, budgeting & food waste control.
• Own transport essential.
• No accommodation provided – UK-based applicants only.
• On rare occasions, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may change.

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 effectively with the Front of House team.
• Ensure cleanliness, organisation & high standards across the kitchen.

Job description

(One of Sussex’s Best)

Up to £50K Package – 45+hours – 2.5 days off – 3 evenings off / week

– (One of Sussex’s Best) Up to £50K Package – 45+hours – 2.5 days off – 3 evenings off / week The Oak Barn Restaurant – Mid Sussex – www.oakbarnrestaurant.co.uk

Ready to Lead One of Sussex’s Best?

This is a unique opportunity to lead one of Sussex’s most highly regarded independent restaurants. If you are ready to bring your creativity, leadership & culinary expertise to The Oak Barn, we would like to hear from you!

Benefits Of Working For Us

• Tips & bonuses (weekly paid, average + £6,000 annually*)
• Work-life balance: 2.5 days off weekly & 9.15pm* finish times
• 4.5 days over 7* (mix of splits & straights)
• 3 evenings off a week*
• 45-50 hours a week*
• Working Hours*: 9.15am – 3.30pm – Break – 5.30pm – 9.15pm
• Flexible shifts with lifestyle-friendly hours
• Family-run & supportive atmosphere with a hardworking & passionate, “work hard … play hard” culture
• Experienced chef team

About Us

The Oak Barn Restaurant is a family-run, independent & top-rated 150-cover Restaurant & Bar in Mid Sussex. We pride ourselves on creating Rosette-standard modern British cuisine, combining timeless classics with contemporary flair. Our menus are seasonal, locally sourced & freshly prepared to order, with daily specials & catering for weddings, buffets & large group bookings.

The Role

We are seeking a dynamic, passionate & proven Senior Sous Chef to take the culinary reins of our busy kitchen alongside our Head Chef. This is a hands-on leadership role where you will inspire, mentor & co-manage a brigade of 9 chefs, ensuring the highest standards of food quality, creativity & consistency.

Food Service Times

• Monday – Saturday: 12pm – 3pm & 6pm – 9pm
• Sunday: 12pm – 7pm
• Out of the kitchen by approx. 9.15pm weekdays, 7.30pm Sundays*

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 effectively with the Front of House team
• Ensure cleanliness, organisation & high standards across the kitchen

The Ideal Candidate

• Solid & proven Sous Chef experience in restaurants or gastro pubs
• Strong background in high-quality & fresh-produce kitchens
• Creative flair with seasonal produce & menu innovation
• Thrives under pressure in a fast-paced environment
• Excellent leadership, communication & mentoring skills
• Committed, consistent & detail-oriented work approach
• Strong understanding of GP, budgeting & food waste control
• Own transport essential
• No accommodation provided – UK-based applicants only
• On rare occasions, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may change.