Sous Chef

Spider Web Recruitment Ltd; Chelmsford; On-site; GBP 29,000 - 35,000; Full time

Job summary

A prestigious dining club in Chelmsford is seeking a motivated Sous Chef to join their culinary team. In this full-time role, you will lead kitchen operations, ensuring high standards of food quality and hygiene. Responsibilities include supervising staff, managing stock levels, and collaborating with the Head Chef and Front of House. Candidates should have at least two years of experience in a busy environment and relevant culinary qualifications. Enjoy a competitive salary and excellent benefits such as holiday and pension scheme.

Benefits

Competitive salary up to £35,000

28 days holiday

Contributory pension scheme

Qualifications

• Minimum 2 years' experience as a Sous Chef or strong Chef de Partie in a quality kitchen.
• Proficient in allergen management and following recipes.
• Ability to perform under pressure and maintain high standards.

Responsibilities

• Support Head Chef in daily kitchen operations and food preparation.
• Lead the kitchen team during Head Chef's absence.
• Maintain hygiene and food safety standards.

Skills

Food preparation

Team leadership

Food safety knowledge

Time management

Creativity

Education

NVQ Level 2 or 3 in Professional Cookery

Food Hygiene Level 2

Tools

Outlook

EPOS systems

Excel

Job description

Sous Chef – Spider is advertising on behalf of our client who is seeking a full‑time, permanent Sous Chef to join the team at their prestigious and well‑established club in Chelmsford, Essex

About them:

They are known for their warm hospitality, high‑quality dining, and well‑maintained facilities. As part of the culinary team, you’ll contribute to a respected food offering enjoyed by members, guests, and event attendees throughout the year.

Company benefits include:

• Competitive Salary: Up to £35,000 per annum depending on experience
• Holiday: 28 days per year
• Additional: Contributory pension scheme, straight shifts and consistent hours

About the role:

As a Sous Chef, you will support the Head Chef in the day‑to‑day running of the kitchen, contributing to the preparation and delivery of high‑quality food across the Bar, Restaurant, Function Rooms, and Carter Cabin. You will also lead the kitchen team in the absence of the Head Chef, ensuring smooth and efficient service. This is a hands‑on role where you’ll collaborate closely with the Head Chef and Front of House Manager to maintain the club’s excellent standards of food and hospitality. Working hours for this role are 40 per week, with the expectation to work weekends and holidays as needed, along with flexibility based on the needs of the business.

Duties and Responsibilities include:

• Support the Head Chef with daily kitchen operations, food preparation, and leading the team in their absence to maintain consistent quality and service.
• Supervise, motivate, and develop kitchen staff, including training new and junior team members.
• Oversee mise en place, ensuring all sections are fully prepared for daily menus and special events.
• Maintain high standards of food safety and hygiene, including stock rotation, accurate record‑keeping, and equipment cleanliness, supporting the club’s 5‑star hygiene rating.
• Manage stock levels, check deliveries, minimise waste, and support ordering processes to ensure smooth and efficient operations.
• Collaborate with Front of House teams for seamless service and contribute creative ideas for menu development and seasonal dishes.

About you:

As a Sous Chef, you will be hardworking, reliable, and passionate about delivering excellent food, with at least two years’ experience as a Sous Chef or strong Chef de Partie in a busy, high‑quality, food‑led environment. You should be confident leading the team when required, calm under pressure, highly organised, and committed to maintaining high standards across all kitchen operations. Ideally, you will hold NVQ Level 2 or 3 in Professional Cookery (or equivalent), Food Hygiene Level 2 or above, and be competent in allergen management, food safety, and following recipes accurately. Familiarity with Outlook, EPOS systems, and basic Excel is beneficial.

If you have all the relevant skills and experience for the Sous Chef role and would like to be considered, please apply by forwarding an up‑to‑date CV as soon as possible. We look forward to hearing from you.

No recruitment agencies, please