Sous Chef

Oli Aubrey-Thomas; Cambourne; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Internal development programme

Menu autonomy

Apprenticeship scheme

Culinary masterclasses

Free meals

Staff discount

Company Pension Scheme

28 Days Holiday

Job summary

The King Street Brew House in Cambridge is seeking a passionate Sous Chef to lead a busy kitchen. You’ll work closely with the Head Chef to create fresh, high-quality dishes and motivate a hands-on team in a welcoming, food-loving venue.

We offer development programmes, an apprenticeship track, regular masterclasses, free meals, staff discounts, a company pension, and 28 days’ holiday. If you’re creative, energetic and thrive under pressure, join our crew.

Qualifications

• Experience leading and developing a team in a busy kitchen.
• Excellent communication with front and back of house.
• Strong planning to manage GP and labour controls.
• Hands-on chef with passion for quality fresh food.

Responsibilities

• Lead and develop a high-performing kitchen team.
• Manage kitchen staff rota, training and health & safety.
• Design and deliver new dishes and daily specials alongside Head Chef.
• Drive sales and growth through kitchen-front collaboration.

Skills

Leadership

Communication

Hands-on chef

Organisational

Sales growth

Job description

Sous Chef

About us:

The King Street Brew House is the Cambridge's ultimate brewpub. Powered by great beer, good times, and our farm-to-fork comfort food, we’re all about creating memorable experiences for our guests.

Our private rooms offer the perfect setting to keep the celebrations going, while our lively downstairs bar is the ideal spot to catch the next big game or throw a few darts with friends.

All our beer is crafted fresh on-site by our award‑winning brewer, ensuring every pint is perfectly poured and full of character.

We take our beer and our guest experience seriously — but never ourselves.

Join Our Team

Love good beer, good food, and good vibes? You’ll fit right in at The King Street Brew House

We’re always on the lookout for awesome people to join our crew — whether you’re a bar wizard, kitchen superstar, or all‑round hospitality legend. If you’ve got energy to spare, a genuine smile, and a passion for making people’s day, we want you on our team.

At The King Street Brew House, no two days are ever the same. You’ll be part of a fun, welcoming bunch who know how to work hard, laugh harder, and celebrate every win (usually with a pint in hand ?).

So if you’re looking for a place where work feels more like hanging out with mates — and you get to be part of something special in the heart of Cambridge — come join the fun!

What we offer our Sous Chefs:

• Access to our Sous Chef - Head Chef development Programme: the majority of our head chefs are internal appointments
• Autonomy to create your own menus and specials, alongside your Head Chef
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification
• Access to regular culinary masterclasses and training days to boost your skills
• Free meals
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme
• 28 Days Holiday per year

What we look for in a Sous Chef:

We are looking for an existing Sous Chef or Senior CDP looking for their next step, who considers themselves as a natural leader with a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Sous Chef you will:

• Have experience championing excellent service through quality food
• Demonstrate a passion for leading and developing a team
• Be an active hands‑on Chef with excellent communication skills
• Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
• Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
• Have a pro‑active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams