Sous chef Work, Jobs in Mere, Wil (with Salaries)

Sous Chef
The Bell and Crown —Warminster
- Full-time
- Bar
- Cooking
- Leadership
- Flexible schedule
Quick apply
Sous Chef
The Grosvenor Arms —Salisbury
- Full-time
- Bar
- Cooking
- Leadership
- Flexible schedule
Quick apply
Chef
Country Court —Warminster
- £14.30 an hour
- Weekend availability
- Hospitality
- Cooking
- Restaurant experience
- Annual leave
- Referral programme
Quick apply
9d
Pastry Sous Chef
Queensberry Hotel & Olive Tree Restaurant —Bath
- £37,888 a year
- Full-time
- Culinary experience
- Cooking
- Hotel
Quick apply
Sous Chef
George Hotel, Amesbury —Amesbury
- £34,000 - £38,000 a year
- Full-time
- Culinary experience
- Leadership
- Employee assistance programme
- Employee discount
Quick apply
10d
Sous Chef
The Pig And Fiddle —Bath
- £30,000 - £35,000 a year
- Part-time
- Bar
- Employee assistance programme
- Employee discount
Quick apply
Sous Chef
Barley Mow Inn —Wimborne
- £16 - £17 an hour
- Part-time
- Serving
- Hospitality
- Culinary experience
- Free parking
- Employee discount
Quick apply
7d
Sous Chef
The King's Arms —Shaftesbury
- Full-time
- Bar
- Cooking
- Leadership
- Flexible schedule
Quick apply
12d
Sous Chef
Butcombe Group —Frome
- £30,000 - £35,000 a year
- Full-time
- Employee assistance programme
- Employee discount
8d
Sous Chef
Quercus Bistro —Devizes
- £35,000 - £38,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply
Pastry Sous Chef
Choux Box —Bath
- £35,000 a year
- Full-time
- Cooking
- In-person
- Kitchen experience
- Free parking
- Store discount
Quick apply
Sous Chef
Fondo Lounge —Street
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
Junior Sous Chef
The Beefy Boys, Bath —Bath
- £41,100 - £41,700 a year
- Full-time
- In-person
- Restaurant
- Store discount
- Annual leave
Quick apply
1h
Junior Sous Chef
Mad Swans —Bristol
- £38,000 a year
- Weekend availability
- Hospitality
- Cooking
- Hotel
- Free parking
- Employee discount
Quick apply
Chef de Partie/Commis Chef - Marco Pierre White
Rudloe Arms Hotel —Corsham
- From £35,000 a year
- Full-time
- Cooking
- In-person
- Kitchen experience
Quick apply
Sous Chef
The Leafy Pub Co —Chippenham
- £33,000 - £35,000 a year
- Full-time
- Culinary experience
- Cooking
- In-person
- Employee discount
Quick apply
4d
Chef de Partie
Mitre, Shaftesbury —Shaftesbury
- Up to £14 an hour
- Part-time
- Organisational skills
- Communication skills
- Employee discount
Quick apply
Sous Chef
Fosso Lounge —Wells
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
Chef de Partie
The Bell and Crown —Warminster
- Up to £14 an hour
- Full-time
- Bar
- Leadership
- Kitchen experience
- Flexible schedule
Quick apply
Sous Chef
Sherborne Golf Club —Sherborne
- From £13.50 an hour
- Overtime
- Hospitality
- Bar
- Culinary experience
- Annual leave
- Employee discount
Quick apply
1d

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Sous Chef

The Bell and Crown
Warminster

Quick apply

Job details

Full-time

Benefits

Discounted or free food
Flexible schedule

Qualifications

Cooking
Bash (Unix shell)
Leadership

Full job description

Sous Chef - The Bell and Crown, Zeals

The Bell & Crown sits just off the A303 in Zeals and has been everyone’s favourite local for longer than most people can remember. Named Times & Sunday Times Pub of the Year in 2023, it’s the sort of place that works just as well for a quick pint as it does for a long Sunday lunch. Families gather here at the weekend, friends settle in for the evening, and dogs are always welcome.

The garden has recently had a refresh, making the most of those long summer evenings, while the six bedrooms upstairs have been given a new lease of life. They’re simple, comfortable and perfectly placed for exploring nearby Stourhead. The food is hearty and seasonal. Proper Sunday roasts, fresh seafood, West Country cider and pints of local beer that have earned their place on the bar. Nothing fussy. Just good things, done well.

We're looking for a Sous Chef who leads by example, sets high standards, and supports the Head Chef in creating a kitchen where people can thrive. Our food ethos is shaped collaboratively by the kitchen teams across the group, so your role is to help deliver it brilliantly, service after service, while contributing to an environment where people can develop and do their best work.

The food is hearty, honest and rooted in the seasons: handmade pies, proper Sunday roasts and British produce sourced from trusted local suppliers. The craft is in the consistency — delivering quality, every day, without compromise.

About Chickpea

We're founder-owned and seven years in. Today, we run ten pubs across the South West, but the idea hasn't changed much since day one. Great pubs are built by great people.

Our places are a reflection of the teams who work in them. From the kitchen to the bar, we believe exceptional hospitality comes from people who genuinely care about the industry and the guests in front of them.

We want every guest to feel as though they've been welcomed into someone's home. That means getting the small things right, paying attention to the detail, and looking after people properly.

It's a simple idea, but it's the thread that runs through everything we do.

Why Chickpea?

A respectful kitchen is non-negotiable for us. We want people to enjoy coming to work, and that starts with how teams treat each other.

There are no split shifts. Overtime is paid. Uniform is provided and laundered. If you want to progress, there’s a clear pathway and the support to help you get there.

We offer flexible working patterns that fit around your life, not the other way round.

Every penny of service charge is shared across the whole team — chefs, front-of-house and housekeeping included — with complete transparency through your own Grateful account.

If you work a six-hour shift, you eat from the menu. Away from work, you'll enjoy 50% off food at any of our pubs for you and up to five guests.

We close on Christmas Day.

Each year, we bring everyone together for the Annual Chickpea Awards Bash to celebrate the people who make the business what it is.

On your birthday, you'll receive a £100 voucher to spend at any of our pubs. There are also monthly rewards and giveaways, including the chance to win a night away at one of our places. We recognise long service too.

Throughout the year, we organise team trips and away days, from visits to local suppliers to trips abroad.

If you're ambitious and want to develop, we'll build a training programme around you. Whether that's WSET qualifications, apprenticeships, leadership development or broadening your skills across the business, the opportunities are there for those who want them.

We're committed to helping people build long and rewarding careers in hospitality.

And because life isn't always straightforward, you'll also have access to confidential 24/7 support for your mental, physical and financial wellbeing. Whenever you need someone to talk to, help is there.

What You'll Be Doing

Supporting the Head Chef in the day-to-day running of the kitchen and leading the team in their absence.
Leading by example during service, maintaining high standards and helping to create a positive, professional kitchen culture.
Assisting with stock management, preparation, quality control and ensuring efficient kitchen operations.
Working alongside the wider kitchen teams across the group to deliver menus that reflect our shared food ethos.
Ensuring every dish leaving the pass is consistent, beautifully presented and full of flavour.
Maintaining the highest standards of hygiene, health and safety.
Supporting the training, coaching and development of junior chefs and kitchen team members.
Helping to drive organisation, consistency and attention to detail across all areas of the kitchen.

Who We're Looking For

Proven experience as a Sous Chef, or a strong Chef de Partie ready to take the next step, in a quality-led kitchen.
A genuine passion for food and a commitment to delivering excellence, every service.
A natural team player who can motivate, support and develop those around them.
Someone organised, detail-focused and confident taking responsibility when required.
A positive, energetic approach and the ambition to grow within a forward-thinking hospitality group.

At The Bell and Crown, we're not looking for someone to simply support a kitchen. We're looking for someone who wants to help build a team, shape a culture and be part of a growing group that believes hospitality is ultimately about people.

INDBOH

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