Sous Chef - £32K based on 40 hours/week + paid overtime + tronc

COREcruitment; Blackburn; On-site; GBP 27,000 - 32,000; Full time

Job summary

A prestigious hospitality organization is seeking a Sous Chef to support a quality-led kitchen in the Ribble Valley countryside. This role involves menu development, leading daily service, and enhancing standards toward AA rosette recognition. Ideal candidates will have experience as a Chef de Partie or Senior CDP, focusing on seasonal produce and kitchen management. With a stable 40-hour week, paid overtime, and a clear career progression, this is an excellent opportunity for culinary enthusiasts.

Benefits

Paid overtime

Share of tronc

Hands-on menu input

Pathway to Head Chef opportunities

Supportive leadership

Qualifications

• Ready to step up from Chef de Partie or Senior CDP level.
• Focused on refined, seasonal produce and local sourcing.
• Clear communicator who mentors juniors and supports the pass.
• Competent with kitchen systems: procurement, compliance, training, and health & safety.

Responsibilities

• Support menu development with Head Chef.
• Lead day-to-day service and maintain high standards.
• Drive kitchen operations towards AA rosette recognition.

Skills

Kitchen management

Communication

Mentoring juniors

Procurement knowledge

Compliance understanding

Job description

Overview

Sous Chef – £32K based on 40 hours/week + paid overtime + tronc

Step up into a Sous Chef role and support a quality-led kitchen in the Ribble Valley countryside.

• Job Role: Sous Chef
• Location: Historic manor set in 54 acres of Ribble Valley countryside
• Venue: Hotel with spa, wellness centre, weddings, and meetings
• Restaurant: Brasserie, refined dining with good lunch and dinner trade (approx.40–50 per day), afternoon teas, and meetings

This Sous Chef opportunity suits a strong, stable Chef de Partie ready to step up. The Sous Chef will work closely with the Head Chef and Executive Head Chef on menu development, lead day-to-day service, and drive standards towards AA rosette recognition in a supportive, structured environment.

The Ideal Sous Chef

• Ready to step up from Chef de Partie or Senior CDP level
• Focused on refined, seasonal produce and local sourcing
• Clear communicator who mentors juniors and supports the pass
• Competent with kitchen systems: procurement, compliance, training, and health & safety

Why Apply for Sous Chef?

• 40-hour working week with a stable rota
• Paid overtime and a share of tronc
• Hands-on menu input with real influence
• Clear pathway to future Head Chef opportunities
• Backing from experienced leadership and a positive culture

Sound like you? APPLY TODAY

Send your CV to Stuart Campbell at [e-mail]