Senior Sous Chef – Lead Kitchen Ops & Menu Development

Fire Group; East Grinstead; On-site; GBP 40,000 - 43,000; Full time

Benefits offered by this job

Annual leave 22 days + bank holidays

Company pension with matched contrib.

Discretionary annual bonus

Free onsite parking

Life assurance scheme

Discounts on company products/services

Cycle to work scheme

Employee events and staff discounts

Job summary

Fire Group is seeking a Sous Chef for a high-quality Surrey venue. The role is permanent, 45 hours per week across five days, based on site. Salary £40,000–£43,000 per year with the opportunity to own kitchen operations, quality control and team leadership alongside the Head Chef.

You will lead food quality, cost control and safety, develop menus, manage stock and mentor staff in a fast-paced, multi-outlet environment. Transport is essential due to location.

Qualifications

• Proven experience as a Sous Chef or senior chef de partie
• Strong knowledge of food safety, HACCP and EHO compliance requirements
• Ability to manage costs, control portion sizes and achieve gross profit targets
• Experience in multi-outlet or banqueting environments is advantageous
• Excellent leadership, communication and organisational skills focused on team development and guest satisfaction
• Due to location, own transport is essential

Responsibilities

• Lead kitchen operations with responsibility for food quality, cost control and safety compliance
• Develop menus, manage stock and mentor kitchen staff in a fast-paced, multi-outlet environment

Skills

Leadership

Food safety

Cost control

Menu development

Staff mentoring

Multi-outlet/banqueting

Education

GCSE or equivalent

Level 2 Food Safety in Catering

Culinary qualification or apprenticeship

Job description

Fire Group is seeking a Sous Chef for a high-quality Surrey venue. The role is permanent, 45 hours per week across five days, based on site. Salary £40,000–£43,000 per year with the opportunity to own kitchen operations, quality control and team leadership alongside the Head Chef.

You will lead food quality, cost control and safety, develop menus, manage stock and mentor staff in a fast-paced, multi-outlet environment. Transport is essential due to location.