Junior Sous Chef

Salary: £40,500 per annum OTE (base £36,500, estimated £4,000 in gratuities and service charge).

Hours: Full Time, 48 hours per week.

About The Role

As Junior Sous Chef, you’ll support the Head Chef in delivering outstanding food and ensuring the smooth day-to-day running of the kitchen. Working with fresh, high-quality ingredients sourced from Daylesford Organic Farm, you’ll be involved in menu development, help inspire and develop a talented kitchen team, and continue building your culinary skills in a creative and supportive environment. This is an exciting opportunity for an ambitious chef looking to take the next step in their career within a business that champions sustainability, craftsmanship, and true farm-to-fork dining.

Your Responsibilities

• Support the smooth and efficient day-to-day running of the kitchen, maintaining exceptional food quality and service standards.
• Take responsibility for kitchen operations in the absence of the Head Chef, ensuring service excellence and team performance.
• Lead, motivate, train, and support the development of junior team members while continuing your own leadership growth.
• Ensure the highest standards of food hygiene, health and safety, and compliance are consistently maintained.
• Support cost control through effective stock management, waste reduction, portion control, and labour planning.
• Contribute to menu development, bringing creativity and supporting the testing and delivery of seasonal dishes.
• Act as a key communication link within the kitchen team, supporting daily planning and ensuring efficient operations during service.

Skills and Requirements

• Previous experience working as a Chef de Partie or Junior Sous Chef within a professional kitchen environment.
• Proven experience supporting the management of a busy kitchen operation and assisting with kitchen leadership responsibilities.
• Demonstrated ability to lead sections effectively, coordinate service, and maintain high standards during fast-paced and high-pressure service periods.
• Strong understanding of food hygiene, health & safety, and kitchen safety procedures.
• Knowledge of food safety regulations and best practices, with a commitment to maintaining compliance at all times.
• Passionate about high-quality food and committed to delivering exceptional culinary standards while contributing to the overall success of the kitchen team.
• Calm, organised, and reliable, with the ability to perform effectively under pressure in a fast-paced kitchen environment.
• Proactive approach to problem-solving and confident decision-making during service.
• Able to take initiative while working collaboratively as part of a close-knit and supportive kitchen team.
• Demonstrates genuine enthusiasm for food and a strong commitment to quality, consistency, and attention to detail.
• Maintains professionalism, composure, and a positive attitude during busy and high-pressure service periods.

Perks and Benefits

• Discounts on our products, treatments, and dining experiences from day one.
• One paid volunteering day per year to support a charity of your choice.
• Subsidised private medical insurance through Bupa.
• Pension scheme: Pay up to 9% of your salary into your pension each month with a 4.5% contribution from us.
• Life Assurance coverage equivalent to one year of your annual salary.
• Mental health support: 24‑hour access to our Employee Assistance Programme.

Gratuities are paid on a pro‑rata basis. It is estimated that in 2026 full‑time employees can expect to receive approximately £4,000 in addition to their annual salary.