Senior Sous Chef

Le Strange Arms; Newmarket; On-site; GBP 40,000 - 46,000; Full time

Benefits offered by this job

Salary £40,000

Tronc on top (OTE ~£46,000)

Mentoring from Head Chef

Staff meals

Staff discounts

Progression to Head Chef

Referral scheme up to £1,500

45-hour week rota

Room/food discounts

Job summary

The Packhorse Inn in Moulton, near Newmarket, is seeking a Senior Sous Chef to join our Rosette-standard kitchen. You will help run the kitchen, develop seasonal menus, and lead a dedicated team, working alongside our Head Chef to maintain high culinary standards.

We value passion for local produce and the ability to mentor junior chefs. This role suits a chef who thrives in a creative, quality-focused environment and wants to advance within a growing pubs and hotels group.

Qualifications

• Rosette-level cooking required.
• Experience running a busy kitchen and managing stock/GP.
• Passion for seasonal, local produce and whole-animal/whole-fish butchery.

Responsibilities

• Help run the kitchen and lead the team.
• Develop new seasonal menus and maintain rosette standards.
• Learn from and work alongside the Head Chef and mentoring chefs.

Skills

Rosette-level cooking

Leadership

Seasonal produce

Cost control

Food safety & health & safety

Job description

Senior Sous Chef – The Packhorse Inn, Moulton

£40,000 basic + tronc (c.£46,000 OTE) + perks

Full-time | Bridge Street, Moulton, Newmarket CB8 8SP

Two AA Rosettes. Suffolk Pub of the Year.

On the edge of Newmarket, the home of British horse racing, The Packhorse Inn is a proper village pub with 16 bedrooms, newly refurbished, and a passionate kitchen at its heart. We’re a 2 AA Rosette kitchen and winner of Suffolk Pub of the Year, with one of the most creative chefs in Suffolk running the kitchen. Our menu focuses on what’s in season: game, fish, and vegetables when they’re at their best. Each month we run special menus: Butcher’s Best, where we break down half a Suffolk cow, and Fisherman’s Catch, where we cook whatever the boats land. We also run wine dinners, sharing suppers and other events, and serve one of the best roasts around.

The role

We’re looking for a Senior Sous Chef to work alongside our Head Chef, one of the most creative chefs in the county. You’ll help run the kitchen, develop new seasonal menus, and lead the team as we continue this journey. This suits a chef who can cook at Rosette level and wants to keep developing their skills, with a passion for food, an eye for detail and a love of local, seasonal produce. You’ll learn a huge amount working next to a chef like ours.

What you’ll bring

• Rosette-level cooking, with an obsessive eye for taste, presentation and consistency
• Confidence running a busy kitchen: ordering, stock, GP and cost control, food safety and health & safety
• Real enthusiasm for seasonal, local produce and whole-animal and whole-fish butchery
• Leadership that brings out the best in a team: calm, fair, and big on developing junior chefs
• Creative ideas you’re keen to see on the menu

What you’ll get

• £40,000 basic salary
• Tronc on top, bringing OTE to around £46,000
• A clear path to Head Chef. We’re a growing group of pubs and hotels across East Anglia, and we promote from within. You’ll get structured development, mentoring from our Head and Regional Chefs, and a real route to running your own kitchen in the group.
• Industry-accredited, nationally recognised qualifications to back up your progression
• Team and individual incentives, including staff days out and trips abroad
• Flexible 45-hour-per-week rota
• Good staff food every shift, made with the same produce we serve our guests
• Discounts on food and rooms
• High-street discounts, plus reward and recognition prizes
• Referral scheme worth up to £1,500 per hire
• The chance to work alongside talented teams at our sister pubs and kitchens

Ready to cook at the heart of a village?