Senior Sous Chef - Fresh Food

Senior Sous Chef - (One of Sussex's Best)

Up to £50K Package - 45+hours - 2.5 days off - 3 evenings off / week

The Oak Barn Restaurant - Mid Sussex -

Ready to Lead One of Sussex's Best?

This is a unique opportunity to lead one of Sussex's most highly regarded independent restaurants. If you are ready to bring your creativity, leadership & culinary expertise to The Oak Barn, we would like to hear from you!

Apply today & join a restaurant where passion meets excellence

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

About Us

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 Senior 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.