Sous Chef | Lead Fresh Menu Creation + Career Growth

Crown, Chertsey; Chertsey; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship scheme

Free meals

20% discount in Young’s pubs/hotels

Share save scheme

Company pension

28 days holiday

Culinary masterclasses

Staff training days

Job summary

The Crown in Chertsey is seeking an experienced Sous Chef to join a friendly team. You will lead kitchen operations, champion quality food, and help design menus and daily specials. The role includes hands-on cooking, staff development, and ensuring health and safety compliance.

You will work under the Head Chef to deliver high standards, manage rotas, and respond to busy service periods with creativity and efficiency. A passion for hospitality and guest satisfaction is essential.

Qualifications

• Senior CDP or Sous Chef with proven leadership and passion for producing quality fresh food.
• Ability to lead and develop a kitchen team while maintaining high standards and a welcoming environment.
• Hands-on Chef with strong communication skills and a proactive approach to training, health and safety, and GP labour controls.

Responsibilities

• Champions excellent service through quality food.
• Leads and develops the kitchen team and manages rota, training, and safety.
• Delivers creative dishes and daily specials in collaboration with Head Chef.
• Plans and organises to maintain GP and labour controls while maximizing efficiency.
• Drives sales growth by engaging kitchen and front-of-house teams.

Skills

Leadership

Team development

Communication

Rota management

Food quality

Creativity

Sales growth

Planning

Job description

The Crown in Chertsey is seeking an experienced Sous Chef to join a friendly team. You will lead kitchen operations, champion quality food, and help design menus and daily specials. The role includes hands-on cooking, staff development, and ensuring health and safety compliance.

You will work under the Head Chef to deliver high standards, manage rotas, and respond to busy service periods with creativity and efficiency. A passion for hospitality and guest satisfaction is essential.