Sous Chef

Mint People; Royston; On-site; GBP 32,000 - 39,000; Full time

Job summary

Mint People is seeking a confident Sous Chef to lead a small, well-established kitchen on-site. This Monday to Friday role offers daytime hours, a 40-hour week and rare overtime.

You will oversee daily operations, run breakfast and lunch service (3 daily options) and maintain high standards of food quality, hygiene and stock control while guiding a small team. Experience as Sous Chef or strong Chef de Partie is preferred.

Qualifications

• Experience as Sous Chef or strong Chef de Partie ready to step up.
• Confident running a kitchen independently.
• Organised, reliable and consistent in delivery.
• Experience in a smaller, steady-paced environment.
• Strong understanding of food safety and kitchen management.

Responsibilities

• Run day-to-day kitchen operation.
• Prepare and serve breakfast and lunch.
• Deliver a structured lunch offer with 3 choices daily.
• Cook for about 50-60 covers per day.
• Manage and support a small team including Kitchen Porter and front of house.
• Work with the on-site manager to ensure smooth service.
• Maintain food safety, cleanliness, and stock control.

Skills

Kitchen management

Food safety

Team leadership

Breakfast and lunch service

Job description

Sous Chef - Kitchen Lead (Monday to Friday)

On-site role

Salary: £35,000

40 hours per week | Daytime hours only

The Role:

We're looking for a confident Sous Chef to take the lead in a well-established, professional kitchen environment. This is a fantastic opportunity to run a small, organised kitchen with a loyal and experienced team.

You'll be responsible for overseeing daily kitchen operations, delivering a consistent breakfast and lunch service, and maintaining high standards across food quality, hygiene, and organisation.

What You'll Be Doing:

• Running the day-to-day kitchen operation

• Preparing and serving breakfast and lunch

• Delivering a simple, structured lunch offer (3 choices daily - meat, vegetarian, and a daily special)

• Cooking for approximately 50-60 covers per day

• Managing and supporting a small team including a Kitchen Porter and front of house support

• Working closely with the on-site manager to ensure smooth service

• Maintaining food safety, cleanliness, and stock control

The Offer:

• Monday to Friday working pattern

• Working hours between 6:30am - 3:00pm or 7:00am - 3:30pm

• 40-hour working week

• Rare overtime requirements

• Stable and supportive team (most staff have been on-site 3-7 years)

• A calm, structured kitchen environment with a focus on quality over volume

About You:

• Experience as a Sous Chef or strong Chef de Partie ready to step up

• Confident running a kitchen independently

• Organised, reliable, and consistent in delivery

• Comfortable working in a smaller, steady-paced environment

• Strong understanding of food safety and kitchen management