Sous Chef
Location: The Wheatacre White Lion, Beccles
Hours: 45 hours per week
Working Pattern: 4–5 day working week, including evenings and weekends
Salary: Competitive (Dependent on Experience)
Role Overview
The Sous Chef supports the Head Chef in the day to day management, performance, and development of the kitchen operation at The Wheatacre White Lion.
This role combines hands-on culinary leadership with strong operational support to ensure consistently high-quality food, smooth service delivery, and controlled kitchen performance.
The successful candidate will lead by example, maintaining high standards of food quality, hygiene, and team culture while supporting the wider objectives of the company. The Sous Chef will deputise for the Head Chef in their absence and play a key role in maintaining standards and profitability.
Key Responsibilities
Kitchen Leadership & Support
- Support the Head Chef in leading, motivating, and developing the kitchen team.
- Help create a positive, professional, and efficient working environment.
- Assist with rota planning to align staffing levels with business needs.
- Support recruitment, training, and mentoring of kitchen staff in line with company standards.
- Step up to lead the kitchen in the Head Chef’s absence.
Food Quality & Menu Execution
- Support the delivery of seasonal menus in line with brand direction.
- Ensure consistent food quality, presentation, and portion control.
- Oversee food preparation and service during busy periods.
- Maintain high standards of freshness, taste, and visual presentation.
- Contribute ideas for specials and menu development.
Financial & Operational Support
- Assist in managing kitchen GP targets, food cost percentages, and wastage control.
- Support ordering, stock rotation, and supplier management.
- Participate in weekly stock takes and accurate record keeping.
- Work within agreed labour and food budgets.
Compliance & Hygiene
- Maintain full compliance with Food Safety and Environmental Health standards.
- Ensure kitchen cleanliness and organisation at all times.
- Follow and uphold allergen procedures and food safety documentation.
- Support company health & safety policies and procedures.
Service & Customer Experience
- Work collaboratively with front of house teams to ensure smooth service.
- Maintain composure and leadership during peak service times.
- Respond professionally to customer feedback when required.
Working Hours
- 45 hours per week.
- Typically worked over 4-5 days per week.
- Includes evenings, weekends, and peak trading periods.
- Flexibility required to meet business demands.
Person Specification
Essential
- Proven experience as a Sous Chef or strong Senior Chef de Partie in a busy restaurant or gastro-pub environment.
- Strong leadership and team support skills.
- Excellent knowledge of fresh food preparation.
- Good understanding of kitchen financial controls.
- Food Hygiene Level 2 minimum (Level 3 desirable or willingness to obtain).
Desirable
- Experience within multi-site hospitality groups.
- Involvement in menu development and seasonal menu planning.
- Strong organisational and communication skills.
Key Performance Indicators
- Food quality and consistency standards.
- Support of kitchen gross profit performance.
- Labour and food cost control support.
- Food hygiene audit results.
- Staff development and retention contribution.
- Customer satisfaction feedback.
What We Offer
- Stable 45-hour contract.
- Structured 4-5 day working week.
- Opportunity to develop leadership skills and contribute to menu creation.
- Support from an established hospitality group.
- Career development within the group.
Job Types: Full-time, Permanent
Benefits:
- Company pension
- Employee discount
- On-site parking
Work Location: In person
Pay: From £32,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Work Location: In person
