Sous Chef

Mint People; Orpington; On-site; GBP 32,000 - 34,000; Full time

Job summary

Mint People seeks a Sous Chef for a busy garden centre café in Orpington. The successful candidate will work closely with senior kitchen leadership to oversee a small team and ensure quality food in a vibrant daytime operation.

The role involves 40 hours per week over 5 days in a 7-day pattern, with weekend work. Experience in a busy commercial kitchen and menu development is advantageous.

Qualifications

• Experience working within a commercial kitchen environment (garden centre experience advantageous).
• Previous experience within high street or leisure catering operations.
• A strong background across both bakery and savoury sections.
• Confidence working with a varied menu and contributing to menu development.
• The ability to lead, motivate and support a small kitchen team.
• A calm and organised approach when working within a busy, high-volume service environment while maintaining excellent food standards.

Responsibilities

• Support day-to-day running of a high-volume daytime operation delivering quality food.
• Oversee a small kitchen team consisting of two Chef de Parties and one Food Service Assistant.
• Lead, motivate and support the kitchen team to maintain high food standards during busy service.

Skills

Team leadership

High-volume service

Bakery & savoury

Menu development

Commercial kitchen

Job description

Role: Sous Chef
Location: Orpington
Salary: £32,000 – £34,000 per annum
Hours: 40 hours per week

A busy and well-established garden centre café in Orpington is currently seeking a Sous Chef to join the kitchen team. This is an excellent opportunity for an experienced chef to support the day-to-day running of a high-volume daytime operation delivering quality food in a vibrant hospitality environment.

Working closely with the senior kitchen leadership, the Senior Sous Chef will help oversee a small team consisting of two Chef de Parties and one Food Service Assistant, ensuring consistently high standards of food preparation, service, and kitchen organisation.

Working Pattern:
The role is based on 40 hours per week, working 5 days over 7, including weekends.

Service Style:
The venue offers a busy daytime service including:

• A full à la carte menu

• Breakfast service

• A light lunch offering

Candidate Profile:
The successful candidate will be a confident and organised chef with the ability to support a small team in a busy environment.

The ideal candidate will demonstrate:

• Experience working within a commercial kitchen environment (garden centre experience advantageous).

• Previous experience within high street or leisure catering operations.

• A strong background across both bakery and savoury sections.

• Confidence working with a varied menu and contributing to menu development.

• The ability to lead, motivate and support a small kitchen team.

• A calm and organised approach when working within a busy, high-volume service environment while maintaining excellent food standards.