Sous Chef – Premium Produce-Led Pub

Job Description

Were working with a produce-driven pub in Windsor known for its thoughtful approach to British cooking and strong nose-to-tail philosophy. With a focus on whole-animal butchery seasonal menus and regularly changing specials this is a kitchen that values craftsmanship skill and proper ingredient-led cooking.

The kitchen is a tight-knit team of seven delivering high-quality food across a busy weekly service. Peak days can see up to 300 covers so strong organisation and teamwork are essential. Standards are high the pace is lively and collaboration sits at the heart of the operation.

They are now looking for a passionate Sous Chef to support the Head Chef in kitchen leadership and play a key role in maintaining consistency across service.

Whats in it for you as the Sous Chef

• 40000 to 45000 per annum package
• Working 48 hours per week
• The opportunity to work with whole-animal butchery and nose-to-tail cooking
• Seasonal menus with regularly changing specials
• A supportive close-knit brigade
• Some weekends off arranged around the senior kitchen team
• Flexible scheduling either 5 days out of 7 or potentially 4 on 3 off

Responsibilities as the Sous Chef

• Supporting the Head Chef with day-to-day kitchen management
• Helping to lead a team of 7 in a high-volume fresh food environment
• Assisting with menu development and seasonal changes
• Working with high-quality produce including whole-animal butchery
• Maintaining consistency across services of up to 300 covers

This role would suit a confident Sous Chef with strong fresh food experience who enjoys working with quality ingredients and being part of a structured professional kitchen. Youll need to be organised hands-on and comfortable in a busy well-run operation.

PLEASE NOTE YOU WILL NEED THE RIGHT TO WORK IN THE UK TO BE SUITABLE FOR THIS ROLE.

We appreciate that your CV may not be up to date. No problem send me what you have to or look me up on LinkedIn and send me a message there!