Sous chef

Sous Chef - Y Bryncynan, Morfa Nefyn

£30,000-£33,000 + circa £3,500 tronc + live-in accommodation

We're Y Bryncynan, a food led pub on the Llŷn Peninsula in North Wales. We're a new operation with big ambition - building something from the ground up, growing a proper food destination, and looking for the right Sous Chef to grow with us.

The kitchen runs fresh, seasonal modern British food. Everything made in house: 48 hour braised beef ragu, dry aged Welsh pork belly with cider and wholegrain mustard, house focaccia and sourdough, fresh chicken & wild mushroom gnocchi, Menai mussels, slow cooked Welsh beef on the grill. Tight menu, local Welsh produce front and centre, no shortcuts.

We want a Sous Chef who's ready to help shape what this place becomes - not just turn up and cook.

What you'll be doing

• Number two to the Head Chef across service, sections and pass
• Helping develop menus and seasonal specials
• Managing GP, ordering and supplier relationships
• Training and developing junior chefs
• Running the kitchen on the Head Chef's days off

What we're looking for

• Proven sous chef experience in a fresh food pub, gastropub or rosette level kitchen
• Strong all round technical skills across all sections
• Commercial head - you understand GP, food cost and waste control
• Calm, fair leadership style
• Genuine interest in being part of something being built, not slotting into something finished

The package

• £30,000-£33,000 depending on experience
• Tronc circa £3,500/year on top
• Live in accommodation on site - quality room, walking distance to the kitchen
• 48 hours over 5 days
• 28 days holiday
• Staff food on shift, 30% discount off duty
• Real progression as the business grows

Why the Llŷn

The Peninsula is one of the most beautiful parts of the UK - coast, surf, mountains, proper Welsh community, and an increasingly strong food scene. If you're a city chef looking for a different pace of life, or a regional chef who wants to be part of building a destination pub, this is it.

Apply with your CV and a short note about why this one interests you.