Sous Chef

Sous Chef

Location: Clacton-on-Sea, Essex
Salary: £14.00 per hour
Hours: Full-time, up to 45–50 hours per week, including evenings, weekends, and bank holidays.

Job Overview

A new Venue is looking for a skilled and enthusiastic Sous Chef to support the Kitchen Manager/Head Chef in the day-to-day running of our busy kitchen. This hands-on role is ideal for someone with a passion for great food, strong organisational skills, and the ability to lead by example in a fast-paced hospitality environment.

As Sous Chef, you will help oversee kitchen operations, maintain consistently high food standards, supervise the kitchen team, and ensure all food is prepared safely and efficiently.

Key Responsibilities: Food Preparation & Service

• Prepare, cook, and present dishes to a consistently high standard.
• Support the Kitchen Manager/Head Chef in delivering smooth and efficient kitchen service.
• Ensure all food is prepared in line with recipes, portion controls, and presentation standards.
• Assist in developing seasonal menus and daily specials.
• Maintain quality and consistency during busy service periods.

Kitchen Operations

• Take responsibility for the kitchen in the absence of the Kitchen Manager/Head Chef.
• Assist with organising daily kitchen operations and allocating duties.
• Help maintain a clean, organised, and efficient kitchen environment.
• Support stock ordering, stock rotation, and inventory management to minimise waste.

Team Leadership

• Supervise, support, and train junior chefs and kitchen staff.
• Promote teamwork and maintain a positive working environment.
• Lead by example through professionalism, reliability, and high standards of work.
• Ensure kitchen staff follow company procedures and food safety standards.

Food Safety & Compliance

• Ensure compliance with Food Hygiene, Health & Safety, and allergen legislation.
• Maintain excellent food handling, storage, and cleaning practices.
• Complete food safety records and temperature checks as required.
• Report equipment faults or maintenance concerns promptly.

Cost Control

• Help control food costs by reducing waste and ensuring efficient use of ingredients.
• Support the Kitchen Manager/Head Chef in meeting budget and profitability targets.
• Ensure stock is stored correctly and rotated using First In, First Out (FIFO) principles.

Requirements

• Previous experience as a Sous Chef, Senior Chef de Partie, or similar role.
• Strong culinary skills and experience working in a busy kitchen.
• Good knowledge of food hygiene, allergen management, and Health & Safety regulations.
• Level 2 Food Hygiene Certificate (minimum); Level 3 is desirable.
• Excellent organisational, communication, and leadership skills.
• Ability to work calmly and effectively under pressure.
• Flexible to work evenings, weekends, and bank holidays.

What We Offer

• £14.00 per hour.
• Full-time, permanent position.
• Paid holiday entitlement.
• Staff meals whilst on duty.
• Ongoing training and career development opportunities.
• A supportive and friendly working environment.

Job Type

Full-time, Permanent

Salary: £14.00 per hour

Pay: £14.00 per hour

Benefits:

• Company events
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Experience:

• Kitchen management: 1 year (preferred)

Licence/Certification:

• Level two or three food safety certificate (preferred)

Work Location: In person