Sous Chef - Upto 45K Package

Only Chefs Ltd; Burgess Hill; On-site; GBP 27,000 - 45,000; Full time

Benefits offered by this job

Tips & bonuses

Work-life balance

9.15pm finish times

4.5 days over 7

3 evenings off a week

45-50 hours a week

Flexible shifts

Family-run atmosphere

Experienced chef team

Job summary

The Oak Barn Restaurant, a family-run independent dining venue in Mid Sussex, seeks a dynamic Sous Chef to lead a brigade of 9, delivering Rosette-standard modern British cuisine with seasonal menus and daily specials.

You will work closely with the Head Chef, mentoring the team, developing menus, and ensuring high standards. There are structured shifts, competitive pay, and a supportive, passionate culture.

Qualifications

• Solid & proven Sous Chef experience in restaurants or gastro pubs.
• Strong background in high-quality and fresh-produce kitchens.
• Creative flair with seasonal produce & menu innovation.
• Excellent leadership, communication & mentoring skills.
• Strong understanding of budgeting, GP and food waste control.
• Own transport essential; UK-based applicants only.
• No accommodation provided.

Responsibilities

• Oversee the daily running of the kitchen brigade (9 chefs + KP’s).
• Lead, inspire & mentor the team with confidence.
• Create & develop seasonal menus & daily specials.
• Efficiently plan & coordinate events, weddings & buffets.
• Prepare, cook & present fresh food to Rosette standard.
• Manage ordering, stock control, GP awareness & cost control.
• Organise rotas, recipe manuals & training guides.
• Uphold Health & Safety & Hygiene regulations.
• Collaborate with the Front of House team.
• Ensure cleanliness, organisation & high standards across the kitchen.

Skills

Sous Chef experience

Leadership

Menu development

Budgeting & GP

Mentoring skills

Job description

Sous Chef – Fresh Food

Up to £45K Package – 45+hours - 2.5 days off - 3 evenings off / week

The Oak Barn Restaurant – Mid Sussex - www.oakbarnrestaurant.co.uk

Benefits of working for us:

• Tips & bonuses (weekly paid, average + £6,000 annually*)
• Work-life balance: 2.5 days off weekly & 9.15pm* finish times
• 4.5 days over 7* (mix of splits & straights)
• 3 evenings off a week*
• 45-50 hours a week*
• Working Hours*: 9.15am – 3.30pm – Break – 5.30pm – 9.15pm
• Flexible shifts with lifestyle-friendly hours
• Family-run & supportive atmosphere with a hardworking & passionate, “work hard … play hard” culture
• Experienced chef team

Ready to Lead One of Sussex’s Best?

This is a unique opportunity to lead one of Sussex’s most highly regarded independent restaurants.

The Oak Barn Restaurant is a family-run, independent, top-rated 150-cover Restaurant & Bar in Mid Sussex.

We pride ourselves on creating Rosette-standard modern British cuisine, combining timeless classics with contemporary flair.

Our menus are seasonal, locally sourced & freshly prepared to order, with daily specials & catering for weddings, buffets & large group bookings.

The Role

We are seeking a dynamic, passionate & proven Sous Chef to take the culinary reins of our busy kitchen alongside our Head Chef. This is a hands-on leadership role where you will inspire, mentor & co-manage a brigade of 9 chefs, ensuring the highest standards of food quality, creativity & consistency.

Food Service Times

• Monday – Saturday: 12pm – 3pm & 6pm – 9pm
• Sunday: 12pm – 7pm
• Out of the kitchen by approx. 9.15pm weekdays, 7.30pm Sundays*

Responsibilities

• Oversee the daily running of the kitchen brigade (9 chefs + KP’s)
• Lead, inspire & mentor the team with confidence
• Create & develop seasonal menus & daily specials
• Efficiently plan & coordinate events, weddings & buffets
• Prepare, cook & present fresh food to Rosette standard
• Manage ordering, stock control, GP awareness & cost control
• Organise rotas, recipe manuals & training guides
• Uphold Health & Safety & Hygiene regulations
• Collaborate effectively with the Front of House team
• Ensure cleanliness, organisation & high standards across the kitchen

The Ideal Candidate

• Solid & proven Sous Chef experience in restaurants or gastro pubs
• Strong background in high-quality & fresh- produce kitchens
• Creative flair with seasonal produce & menu innovation
• Thrives under pressure in a fast-paced environment
• Excellent leadership, communication & mentoring skills
• Committed, consistent & detail-oriented work approach
• Strong understanding of GP, budgeting & food waste control
• Own transport essential
• No accommodation provided – UK-based applicants only

*On rare occasions, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may change.