Sous chef Work, Jobs in Berry Hill, Gls (with Salaries)

Creative Kitchen Manager / Senior Brunch Chef
Sensory & Rye —Hereford
- £38,000 - £40,000 a year
- Full-time
- Management
- In-person
- Restaurant
- Employee discount
Quick apply
6h
Sous Chef
Estero Lounge —Monmouth
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Inventory control
- Employee discount
Quick apply
14d
Head Chef
Estero Lounge —Monmouth
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Management
- Employee discount
Quick apply
14d
Junior Sous Chef
Estero Lounge —Monmouth
- £13.10 - £13.30 an hour
- Part-time
- Bar
- Casual dining restaurant
- Cleaning
- Employee discount
Quick apply
14d
Head Chef
FAUN —Malvern
- From £38,000 a year
- Full-time
- Cooking
- In-person
- Kitchen experience
- Employee discount
Quick apply
Chef - Pilgrim Hotel Live in
The Pilgrim Hotel —Hereford
- £25,000 - £29,000 a year
- Hotel
- In-person
- Restaurant
Quick apply
Head Chef
Portico Lounge —Abergavenny
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Management
- Employee discount
Quick apply
14d
Head Chef
Brave Human Capital Group Ltd —Cheltenham
- £40,000 - £48,000 a year
- Full-time
- Inventory control
- Hotel
- Recruiting
Quick apply
5d
Head Chef and Kitchen Manager
The Bell Inn —Frampton on Severn
- £40,000 a year
- Full-time
- Cooking
- Team management
- In-person
- Flexible schedule
Quick apply
4d
Senior Sous Chef
The Inn at Kilpeck Ltd —Hereford
- £14 - £18 an hour
- Full-time
- In-person
- Training & development
- Leadership
- Free parking
Quick apply
11d
Sous Chef
CWRT BLEDDYN HOTEL & SPA —Usk
- Up to £35,000.08 a year
- Full-time
- Hospitality
- Supervising experience
- Cleaning
Quick apply
6d
Sous Chef- bank
Berkley Care Group —Bristol
- £19.10 an hour
- Day shift
- Management
- Organisational skills
- Communication skills
- Annual leave
Head Chef - Gloucester
Eurest —Gloucester
- Up to £36,038 a year
- Full-time
- Inventory control
- Continuous improvement
- Organisational skills
2d
Senior Sous Chef
The Thatch Inn, Gloucester —Gloucester
- Up to £40,000 a year
- Full-time
- Inventory control
- Cooking
- Hotel
- Free parking
- Employee discount
Quick apply
10d
Sous Chef (New Opening Cheltenham)
Siren City Bars —Cheltenham
- £35,000 - £37,000 a year
- Weekend availability
- Cooking
- Cleaning
- In-person
- Annual leave
- Employee discount
Quick apply
10d
Sous Chef
For a new Pub in Cheltenham —Cheltenham
- From £31,300 a year
- Full-time
- Management
- Cooking
- Mentoring
Quick apply
Senior Sous Chef
The Celtic Collection —Newport
- £16.44 an hour
- Full-time
- Hotel
- Team management
- Leadership
- Employee discount
Senior Chef De Partie
Thomas Franks Ltd —Hereford
- £14.50 an hour
- Full-time
- Customer service
- English
- Cleaning
- Free parking
- Employee assistance programme
Quick apply
Sous Chef
Leonardo Hotel Cheltenham —Cheltenham
- Management
- Hotel
- Guest services
- Referral programme
Quick apply
9d
Sous Chef
Bolero Lounge —Bristol
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Inventory control
- Employee discount
Quick apply
14d

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Creative Kitchen Manager / Senior Brunch Chef

Sensory & Rye
Hereford

Quick apply

Job details

Full-time
£38,000 - £40,000 a year
6 hours ago

Benefits

Discounted or free food
Private medical insurance
Employee discount
On-site parking

Qualifications

Kitchen staff training and mentoring
Management
Labelling
Food safety and hygiene regulations
Plating
Kitchen team management
Product rotation
Kitchen management
Chef experience
Food safety
Italian
Professional kitchen experience
Stock rotation

Full job description

Sensory & Rye, Hereford
Full-time | Daytime kitchen | 8am–4pm | No split shifts

We’re looking for an experienced, hands-on chef to take a senior role in our busy independent brunch and lunch kitchen.

This is a little different from a traditional Head Chef position. We already have a strong food identity and established menu, so we’re not looking for someone to come in and completely reinvent the kitchen. Instead, we want someone who can lead day-to-day kitchen operations, run a busy service confidently and help us maintain and develop the quality of what we do.

You might already be a Kitchen Manager, Sous Chef or Head Chef — or you might be a highly experienced chef who is ready to take on more responsibility.

The role

You’ll be very much part of the kitchen rather than managing it from an office. You’ll be expected to:

Run a busy brunch and lunch service confidently across the kitchen
Help lead and organise the kitchen team
Make sure prep is completed properly and the kitchen is ready for service
Maintain high standards of food quality, consistency, cleanliness and food safety
Take real pride in fresh, colourful and carefully presented food
Maintain our plating standards and attention to detail across the kitchen
Work with ingredients such as micro herbs, fresh garnishes and edible flowers — some of which we grow ourselves
Keep on top of labelling, stock rotation, ordering, wastage and kitchen organisation
Train and support other members of the kitchen team
Help improve kitchen systems and the way we work
Contribute ideas for specials, presentation and future menu development
Take ownership of problems rather than waiting to be asked

Our food is colourful, fresh and internationally inspired, and presentation matters to us. We want our dishes to have a sense of abundance and freshness — the idea of eating the rainbow is very much part of how we approach food.

About you

We’re looking for someone who is:

An experienced chef, ideally from a busy brunch, breakfast, lunch or casual-dining kitchen
Confident working across a busy kitchen, including grill and fryer sections
Calm and organised during a high-volume service
Reliable and consistent
Naturally tidy and good at keeping on top of kitchen systems
Particular about food quality, freshness and presentation
Comfortable giving direction and maintaining standards
Friendly and straightforward to work with
Interested in food and happy to contribute creatively without needing complete control of the menu

Previous management experience would be great, but it isn't essential. We are equally interested in an experienced senior chef who feels ready to step up and take more responsibility.

A kitchen job with a different lifestyle

One of the biggest advantages of this role is the working pattern.

We are primarily a daytime café and brunch restaurant, so this is not the usual chef lifestyle of split shifts and routinely finishing late at night.

Our usual kitchen hours are approximately 8am–4pm, and we are open seven days a week, Monday to Sunday, so this role will work across a seven-day rota.

There is a seasonal exception during the Christmas period. For approximately six weeks over November and December, we also operate Christmas parties on Friday and Saturday evenings, and working these evenings will be expected as part of the role.

As with any seven-day hospitality business, availability to work across the Christmas period and Bank Holidays is also expected.

You'll be joining an established independent business rather than a large chain, which means you'll have real input into how the kitchen operates and the opportunity to make the role your own.

Full-time, permanent position.

Salary dependent on experience.

Benefits: [add private health insurance here if confirmed]

If you're an experienced chef who enjoys running a great service, cares about quality, presentation and the details that make food look exceptional, and would like to move away from the traditional late-night restaurant kitchen, we'd love to hear from you.

Pay: £38,000.00-£40,000.00 per year

Benefits:

Discounted or free food
Employee discount
On-site parking

Application question(s):

What interests you about this role?

Experience:

line cook: 3 years (required)
brunch chef: 1 year (preferred)

Work authorisation:

United Kingdom (required)

Work Location: In person

Quick apply

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I want to receive the latest job alerts for sous chef in berry hill, gls

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