WE’RE HIRING – HEAD CHEF & SOUS CHEF
Pink Flamingo | Haywards Heath, West Sussex
Two Full-Time, Permanent Positions Available
HEAD CHEF – £38,000–£44,000 per year, depending on experience
SOUS CHEF – £32,000–£38,000 per year, depending on experience
Pink Flamingo is an independent Mediterranean and seafood-inspired restaurant, cocktail bar and events venue in the heart of Haywards Heath.
As we continue to develop our food offering, we are recruiting two experienced chefs to join and strengthen our kitchen:
1 x Head Chef1 x Sous Chef
We’re looking for chefs who are passionate about proper cooking and who understand the importance of flavour, sauces, seasoning, fresh ingredients and consistency.
Experience in Mediterranean, French, Italian, modern European or seafood-led restaurants would be particularly suited to our kitchen.
However, we are more interested in finding talented chefs with the right skills and attitude than someone from one specific culinary background.
OUR FOOD
Our menu combines Mediterranean and modern European influences, with a particular focus on seafood, quality meats, pasta, risotto and flavour-led sauces.
Our dishes include:
- Fresh seabass & king prawns Salmon with creamy lemon butter sauce King prawn linguine Moules frites Scallops Calamari and salt & pepper squid King prawns Sirloin and ribeye steaks Chicken Saltimbocca Mushroom, chicken and seafood risottos Ravioli and pasta dishes Stone-baked pizzas Arancini and Mediterranean starters Sharing dishes and seasonal specials
HEAD CHEF
We are looking for an experienced, hands-on Head Chef who can take full ownership of the kitchen, lead the team and maintain consistently high standards across all services.
Key Responsibilities
Kitchen Leadership & Service Lead, manage and motivate the kitchen team Organise and run daily restaurant service Ensure smooth, efficient and consistent service delivery Supervise kitchen sections and preparation
Food Quality & Development Maintain high food quality, presentation and consistency Develop seasonal dishes and specials Work with the owner on menu development Ensure strong flavour profiles, seasoning and execution
Operations & Organisation Manage kitchen preparation Oversee rotas and kitchen staffing levels Coordinate private functions and large events
Stock, Costing & Control Manage stock ordering and supplier relationships Control food costs, portioning and wastage Monitor stock rotation and inventory levels
Compliance & Standards Maintain full food hygiene and safety compliance Oversee allergen management procedures Ensure correct storage, labelling and date rotation
This is a hands-on role requiring someone who leads from the kitchen and remains actively involved in cooking and service.
Previous Head Chef experience is preferred, although an exceptional Senior Sous Chef ready to step up will be considered.
SOUS CHEF
Our Sous Chef will support the Head Chef in the day-to-day running of the kitchen and play a key role in maintaining standards and service quality.
You must be confident in taking responsibility for the kitchen when required and leading service in the Head Chef’s absence.
Key Responsibilities
Service & Kitchen Support Support daily kitchen operations and service delivery Lead service when required Assist with section organisation and preparation Ensure smooth coordination during busy services and events
Food Preparation & Quality Cook and present dishes to a consistently high standard Maintain portion control, presentation and consistency Support development of specials and menu ideas
Team Support & Supervision Supervise and support junior kitchen staff Assist in training and maintaining kitchen standards
Stock & Organisation Support stock control, ordering and rotation Monitor waste and ensure efficient kitchen practices Assist with mise en place and preparation planning
Hygiene & Compliance Maintain excellent food hygiene and safety standards Ensure correct labelling, storage and allergen compliance
We particularly welcome applications from experienced Chef de Parties or Senior Chef de Parties ready to progress into a Sous Chef role.
HEAD CHEF – £38,000–£44,000 per year, depending on experienceSOUS CHEF – £32,000–£38,000 per year, depending on experience
SAUCES, SEAFOOD & FLAVOUR
This is particularly important to us.
We want chefs who understand how to build flavour rather than simply follow a recipe.
Strong sauce-making skills are highly desirable, including experience with stocks, reductions, butter sauces, wine-based sauces, cream sauces and sauces designed specifically for fish, seafood and meat.
You should be confident tasting, adjusting seasoning and understanding how ingredients work together.
Experience with fresh fish and seafood is a major advantage.
WHAT WE’RE LOOKING FOR
Depending on the position, relevant experience may include:
- French, Mediterranean, Italian or modern European cooking Fresh fish and seafood preparation Classical sauce work and flavour development Steak, meat and grill cookery Pasta and risotto dishes High-volume restaurant service Kitchen organisation and mise en place Food hygiene, allergen awareness and compliance Stock control, ordering and waste reduction Consistent restaurant-quality presentation
Above all, we want chefs who care deeply about the food they send out.
Consistency, reliability, organisation and pride in your work are essential.
ABOUT PINK FLAMINGO
Pink Flamingo is an independent restaurant, cocktail bar and entertainment venue in Haywards Heath.
Alongside our regular restaurant service, we host private functions, celebrations, bottomless dining experiences and live enterltainment, meaning the kitchen operates across both à la carte and large event service.
As an independent venue, we offer genuine input and collaboration in shaping our food offering.
We want the Head Chef and Sous Chef to work together to build a strong, ambitious kitchen and continue improving our food reputation.
SALARY & POSITIONS
HEAD CHEF£40,000–£45,000 per year depending on experience
SOUS CHEF£32,000–£38,000 per year depending on experience
Job Type: Full-time, PermanentLocation: Haywards Heath, West Sussex
Evening and weekend availability is required due to the nature of the hospitality industry.
Exact contracted hours and working patterns will be discussed during the recruitment process.
HOW TO APPLY
Please apply with your CV and clearly state whether you are applying for the Head Chef or Sous Chef position.
We’d also like to know briefly about:
- Your current or most recent position Your cooking style and background Your experience with fresh seafood Your sauce-making experience Your leadership experience in the kitchen Your availability and notice period
If you’re passionate about fresh ingredients, seafood, great sauces and consistently excellent food, we’d love to hear from you.
Pay: £32,000.00-£42,000.00 per year
Work Location: In person
