Sous Chef

Knekt Hub Ltd; Reading; On-site; GBP 32,000 - 50,000; Full time

Job summary

Knekt Hub Ltd. advertises an exciting Sous Chef role at a 2 AA Rosette gastropub near Wokingham, Berkshire. The kitchen focuses on fresh, seasonal British cooking with whole venison, game and seasonal ingredients, led by a Head Chef and three Sous Chefs. The package offers a strong base and tronc, in a supportive brigade.

The successful candidate will join a structured senior team, lead sections, train and develop cadets, and contribute creatively to tasting events and gourmet nights.

Qualifications

• Strong fresh-food cooking experience.
• Genuine interest in British seasonal produce.
• Confidence working with whole meat, game and less-common ingredients.
• Good classical culinary foundations.
• Previous experience in a quality gastropub, restaurant or hotel kitchen.
• High professional standards.
• Experience training and supporting CDPs.
• Collaborative approach without a large ego.

Responsibilities

• Leading sections and services.
• Supporting and developing the CDP team.
• Working with whole seasonal produce, meat and game.
• Maintaining excellent kitchen organisation and food standards.
• Supporting stock, GP and waste control.
• Helping ensure consistency across quieter weekdays and very busy weekends.
• Working collaboratively with an experienced senior kitchen team.
• Contributing creatively to special events and tasting evenings.

Skills

Fresh cooking

Seasonal produce

Meat & game

Sous Chef level

Job description

Sous Chef

2 AA Rosette Premium Gastropub | Finchampstead, Berkshire

Up to £50,000 Package | Established Brigade | Fresh Seasonal British Cooking

An excellent opportunity has arisen for an experienced Sous Chef to join an established 2 AA Rosette gastropub near Wokingham.

This is a serious food-led operation without being overly formal or fussy. The kitchen focuses on fresh, seasonal British cooking, using interesting produce including whole venison, pheasant, partridge and other quality seasonal ingredients.

The successful chef will join a deliberately well-structured senior team, with a Head Chef and three Sous Chefs providing stability, sensible workload distribution and plenty of support.

The Kitchen

The restaurant currently holds 2 AA Rosettes

The brigade consists of:

• Head Chef
• Three Sous Chefs
• Three Chefs de Partie

The food is fresh, British, seasonal and ingredient-led, with the kitchen regularly working with whole animals and game rather than relying on pre-prepared products.

The Head Chef has previously worked within high-level luxury hotels including kitchens operating at around four-Rosette level, bringing strong technical foundations to the food without trying to turn the pub into formal fine dining.

The Role

As Sous Chef, you'll work alongside the Head Chef and other Sous Chefs to maintain standards and support the day-to-day running of the kitchen.

You'll be involved in:

• Leading sections and services
• Supporting and developing the CDP team
• Working with whole seasonal produce, meat and game
• Maintaining excellent kitchen organisation and food standards
• Supporting stock, GP and waste control
• Helping ensure consistency across quieter weekdays and very busy weekends
• Working collaboratively with an experienced senior kitchen team
• Contributing creatively to special events and tasting evenings

The restaurant also runs four gourmet nights each year, producing five- or six-course tasting menus with wine pairings and giving the brigade the opportunity to push their creativity beyond the core menu.

The Package

• Package up to £50,000
• £32,000 base salary + tronc
• Established and well-staffed brigade
• Weekend working shared across the senior team rather than every weekend automatically
• Long-standing, stable food-led business
• 2 AA Rosette kitchen
• Opportunity to work with excellent seasonal produce

Driving is essential unless you happen to live within walking distance of the venue; public transport is not realistically suitable for the location.

The Ideal Candidate

We're looking for an established Sous Chef with:

• Strong fresh-food experience
• A genuine interest in British seasonal produce
• Confidence working with whole meat, game and less-common ingredients
• Good classical foundations
• Previous experience within a quality gastropub, restaurant or hotel kitchen
• Strong professional standards
• Experience training and supporting CDPs
• A collaborative approach without a large ego
• The ability to maintain consistency in a busy operation

The client would prefer somebody already proven at Sous Chef level, rather than somebody taking their first Sous position.

Why This Role?

This is a particularly good opportunity for a chef who wants to cook properly without chasing Michelin stars or overly elaborate fine dining.

You'll work with excellent seasonal produce, whole game and quality British ingredients within a 2 AA Rosette kitchen, while having the support of an unusually strong senior brigade.

The quarterly gourmet evenings also provide an outlet for creativity and higher-level cooking without forcing the everyday menu into a tasting-menu format.

For an experienced Sous Chef who wants a stable, professional kitchen, strong earning potential and genuinely good food, it's a very attractive job.