Sous chef Work, Jobs in Copthorne (with Salaries)

Head Chef/Sous Chef
PINK FLAMINGO —Haywards Heath
- £32,000 - £42,000 a year
- Weekend availability
- Bar
- Management
- In-person
Quick apply
15h
Sous Chef
Búho —Esher
- Up to £40,000 a year
- Full-time
- Management
- Inventory control
- Organisational skills
- Free parking
Quick apply
Sous Chef
Holroyd Howe —East Grinstead
- £17.50 an hour
- Full-time
- Communication skills
- School
- Employee assistance programme
- Employee discount
Quick apply
Senior Sous Chef
King William IV —Leatherhead
- £38,000 - £42,000 a year
- Weekend availability
- Inventory control
- Cooking
- Quality control
Quick apply
Sous Chef
R & B Hotels Ltd —Tonbridge
- Up to £38,000 a year
- Full-time
- Hospitality
- Supervising experience
- Cleaning
Quick apply
4d
Senior Sous Chef
HandPickedHotels —Redhill
- Up to £49,000 a year
- Weekend availability
- Cooking
- Hotel
- Training & development
- Free parking
- Employee assistance programme
6d
Sous Chef
Tandridge Golf Club —Oxted
- £12.71 - £13.80 an hour
- Full-time
- Hospitality
- Inventory control
- Supervising experience
- Free parking
Quick apply
5d
Sous Chef
The Berwick Inn, Coal and Co —Polegate
- Up to £35,000 a year
- Full-time
- Management
- Inventory control
- Bakery
- Free parking
- Employee discount
Quick apply
5d
Commis Chef
Plaza Premium Lounge (UK) Ltd —Gatwick Airport
- £13.12 an hour
- Full-time
- Culinary experience
- Computer literacy
- Cooking
- Free parking
Quick apply
11d
Sous Chef - Accommodation available
The Leicester Arms Country Inn —Penshurst
- £40,000 a year
- Full-time
- Bar
- Management
- Cooking
- Employee discount
Quick apply
11d
Sous Chef/Junior Sous Chef
East Grinstead Sports Club/Acorns Health & Leisure —East Grinstead
- £29,000 a year
- Weekend availability
- Cooking
- IT
- In-person
- Free parking
- Gym membership
Quick apply
Sous Chef
Toasted Ltd —Brighton
- From £15 an hour
- Full-time
- Hospitality
- Supervising experience
- Organisational skills
Quick apply
3d
Sous Chef - Tonbridge
Chartwells —Tonbridge
- £39,300 a year
- Customer service
- Supervising experience
- Team management
- Employee discount
7d
Sous Chef
Prezzo Italian —Crawley
- £13.91 - £14.94 an hour
- Full-time
- Hospitality
- Inventory control
- Leadership
Quick apply
1d
Head Chef/Sous Chef
TW Pubs & Daniel's Group —Teddington
- £35,000 - £45,000 a year
- Part-time
- Bar
- Restaurant
- Kitchen experience
- Employee discount
- Flexible schedule
Quick apply
6d
Sous Chef - Racecourse
Lingfield Park Racecourse —Lingfield
- Weekend availability
- Hospitality
- Organisational skills
- Leadership
22h
Head Chef
Lyons Share Hospitality —Cuckfield
- £35,000 - £45,000 a year
- Weekend availability
- Hospitality
- Cooking
- Travel
Quick apply
5d
Senior Sous Chef
Dukes Head Tadworth —Tadworth
- £26,000 - £30,000 a year
- Full-time
- Organisational skills
- In-person
- Training & development
- Free parking
Quick apply
13d
Junior Sous Chef
Cote Restaurants —Lewes
- Full-time
- Cooking
- Employee assistance programme
- Employee discount
Quick apply
13d
Sous Chef
Signature Senior Lifestyle —Reigate
- £17.00 - £18.50 an hour
- 8 hour shift
- Management
- Nursing home
- Supervising experience
- Annual leave
- Employee assistance programme
6d

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Head Chef/Sous Chef

PINK FLAMINGO -
Haywards Heath

Quick apply

Job details

Full-time
£32,000 - £42,000 a year
15 hours ago

Qualifications

Kitchen staff training and mentoring
Management
Stock ordering
Labelling
Food hygiene
Cost control
Food safety and hygiene regulations
Menu planning
Seasonal menu design
Food waste reduction
Meal preparation
Kitchen team management
Fine dining restaurant chef experience
Product rotation
Kitchen inventory control
Specials menu development
Chef experience
Kitchen stock ordering
Stock coordination
Leadership
Professional kitchen experience
Stock rotation
Rota coordination

Full job description

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

Quick apply

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