Senior Sous Chef – The Piglet at Ye Olde Whyte Lyon
We’re busy and growing our kitchen brigade at The Piglet – our recently opened, top-end gastropub with a fantastic garden in Locksbottom.
Our approach is simple: seasonal, ingredient-led cooking, whole-animal butchery, open-fire cooking and everything made in-house. We work closely with our own farm in Marden and a small group of trusted, high-quality suppliers.
This is a kitchen built around high standards, respect for produce and attention to detail. Just as importantly, we want it to be a positive, driven kitchen where people enjoy coming to work.
We’re now looking for an experienced Senior Sous Chef to become a key part of our senior kitchen team.
The Role
As Senior Sous Chef, you’ll work closely with the Head Chef to lead the brigade and maintain consistently high standards across all areas of the kitchen.
You’ll be hands-on in service while also taking real responsibility for the day-to-day running of the kitchen.
You will:
- Lead services and the kitchen team in the Head Chef’s absence
- Help manage, motivate and develop the brigade
- Maintain consistently high standards of food, presentation and execution
- Work with the senior team on menu development, specials and seasonal changes
- Contribute ideas and creativity to new dishes
- Help manage prep, ordering, stock control, wastage and kitchen organisation
- Support the Head Chef in achieving food GP and labour targets
- Ensure excellent food hygiene, health & safety and kitchen standards
- Help train and develop junior chefs
- Create a positive, professional kitchen culture and lead by example
What We’re Looking For
- Previous experience as a Sous Chef or Senior Sous Chef in a quality, high-volume kitchen
- Strong leadership skills and the confidence to run a busy service
- A genuine passion for seasonal, produce-led cooking
- Excellent organisation and attention to detail
- Good understanding of kitchen costs, GP, stock and wastage
- Calm and consistent under pressure
- Someone who enjoys developing and supporting other chefs
- A team player who takes responsibility and leads from the front
Experience with whole-animal butchery and open-fire cooking would be a bonus, but isn’t essential.
What We Offer
- 45-hour week with paid overtime
- Competitive pay
- Real development and progression opportunities
- The opportunity to work with excellent produce and suppliers
- A senior role where you can genuinely contribute to the food and direction of the kitchen
- A kitchen you can be proud of, with high standards and proper systems
- Staff meals on shift
- Farm visits and supplier trips
Why Join Us?
The Piglet is still a young business, which means there is a genuine opportunity to help shape the kitchen, the food and the culture as we grow.
We take food seriously, but not ourselves. We want ambitious chefs who care about what they cook, respect the people they work with and want to keep getting better.
If you’re looking for a Senior Sous role where you can cook properly, lead a strong team and have a real influence on the kitchen, we’d love to hear from you.
Apply Now
Send us your CV or get in touch for a chat.
Pay: £40,000.00-£48,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- On-site parking
Work Location: In person
