Sous Chef
Location: The Plough In, Marsham NR10 5PS
Hours: Full-time, flexible shifts including evenings and some weekends.
Salary: Competitive + tips, based on experience.
About Us
We are a welcoming and busy pub/restaurant with a focus on fresh, high-quality food and excellent service. Our kitchen team is passionate about delivering consistent, delicious dishes, and we are now looking for a talented Sous Chef to join us and support our Head Chef in driving standards and creativity.
The Role

As Sous Chef, you’ll play a key part in the smooth running of the kitchen. Your responsibilities will include:

• Supporting the Head Chef in day-to-day kitchen management.
• Preparing, cooking, and presenting dishes to a high standard.
• Leading the team in the Head Chef’s absence and ensuring service runs efficiently.
• Helping to train and develop junior kitchen staff.
• Assisting with menu development and specials.
• Ensuring food safety, hygiene, and allergen standards are always met.
• Monitoring stock, minimising waste, and assisting with ordering.

About You

We’re looking for someone who is:

• Experienced as a Sous Chef, Junior Sous, or strong Chef de Partie ready to step up.
• Passionate about fresh food, flavour, and presentation.
• Able to stay calm and organised in a fast-paced kitchen.
• A strong team player with leadership skills.
• Knowledgeable about food safety and hygiene best practices (Level 2/3 Food Hygiene certificate desirable).
• Flexible and reliable, with a can-do attitude.

What We Offer

• Competitive salary plus tips.
• Meals on duty.
• Training, progression, and opportunities to grow your career.
• Staff discounts and benefits.
• A supportive, creative kitchen environment where your input is valued.

Job Types: Full-time, Permanent
Pay: £24,420.00-£40,965.00 per year

Benefits:

• Employee discount
• Free parking
• On-site parking

Work Location: In perso

• Supporting the Head Chef in day-to-day kitchen management.
• Preparing, cooking, and presenting dishes to a high standard.
• Leading the team in the Head Chef’s absence and ensuring service runs efficiently.
• Helping to train and develop junior kitchen staff.
• Assisting with menu development and specials.
• Ensuring food safety, hygiene, and allergen standards are always met.
• Monitoring stock, minimising waste, and assisting with ordering