Job Overview
We are recruiting a Sous Chef to join the team at our recently reopened independent Community Pub in Teddington. The pub is known for freshly produced seasonal menus and daily specials.
Having been closed for over three years, a group of local investors had ambitious plans to make the pub a destination venue and this plan is well underway, with outstanding reviews for food, staff and atmosphere. The Lion reponed in December 2025.
The pub is situated in a smart residential area close to Bushy Park (Bushy Park in the London Borough of Richmond upon Thames and is the second largest of London's Royal Parks). The Lion has a loyal and enthusiastic customer base. It has a large pub area where food is served daily, a restaurant area seating over eighty covers and a beautiful secluded garden, where meals are also served during the warmer months.
This is an exciting opportunity for a passionate chef to become part of a new business, to work in a quality-driven kitchen and to grow alongside our accomplished Head Chef. Ideal for someone ready to step up.
Our Sous Chef will be the Head Chef’s primary deputy, managing daily kitchen operations, leading the team during service and ensuring high-quality, seasonal food.
Responsibilities
- Assist the Head Chef in leading and supervising the kitchen team to ensure efficient operation and high-quality food production.
- Help develop innovative menus that reflect current trends whilst maintaining consistency and excellence in food presentation.
- Be able to take responsibility for all aspects of food preparation, cooking, and plating to meet established standards.
- Support compliance with food safety regulations and maintain cleanliness and organisation within the kitchen.
- Help manage inventory, order supplies, and control stock levels to minimise waste and optimise costs.
- Train and mentor junior staff, fostering a culture of continuous improvement and professional development.
- Collaborate with front-of-house staff to ensure seamless service delivery.
- Maintain a safe working environment by adhering to health and safety protocols at all times.
Requirements
- Proven experience at sous chef or junior sous chef level within a busy pub restaurant.
- Extensive knowledge of food production, preparation, and cooking techniques..
- Solid background in food safety standards and regulations.
- Excellent organisational skills with the ability to manage multiple priorities effectively.
- Passion for culinary arts with a creative approach.
- Ability to work under pressure whilst maintaining attention to detail.
- Good communication skills, both written and verbal, with a professional demeanour.
- Willing to work within the existing kitchen shift patterns (morning shift 10am-4pm, afternoon shift 4pm-10am) including two double shifts per week, minimum 48 hours per week.
- Flexibility to work weekends, evenings and holidays.
- Ability to produce high-quality pub classics (e.g. Signature Sunday roasts) as well as specials.
Job Type: Full-time
Pay: £40,000.00 per year
Application question(s):
- Do you have previous experience as a Sous Chef or Senior Chef de Partie in a high-volume, British pub environment?
- Are you willing to work within the existing kitchen shift patterns (morning shift 10am-4pm, afternoon shift 4pm-10am) including two double shifts per week, with a minimum of 48 hours per week?
Work authorisation:
- United Kingdom (preferred)
Work Location: In person
