Sous chef Work, Jobs in Howden, Ery (with Salaries)

Operations Chef
Dean Court —York
- £55,000 - £60,000 a year
- Full-time
- Annual leave
- Employee assistance programme
Quick apply
12d
Sous Chef
Ponto Lounge —Kingston upon Hull
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
12d
Sous Chef
The Botanist York —York
- From £37,000 a year
- Full-time
- Culinary experience
- Cooking
- Leadership
- Employee discount
Quick apply
3d
Junior Sous Chef
The Hide Cafe & Deli —York
- £29,000 - £30,500 a year
- Weekend availability
- Hospitality
- Culinary experience
- Cooking
- Employee discount
Quick apply
Sous Chef
The Knapton Lion Pub & Restaurant (Formerly The Red Lion Knapton) —Stockton on the Forest
- £35,000 a year
- Full-time
- Cooking
- In-person
- Leadership
Quick apply
1d
Head Chef In Training
Black Bull Hotel —York
- Up to £35,300 a year
- Full-time
- Leadership
- School
- Annual leave
- Employee discount
Quick apply
Brunch Chef
Rise Brunch —York
- £14.50 - £15.50 an hour
- Full-time
- Cooking
- In-person
- Restaurant
- Annual leave
- Employee discount
Quick apply
5d
Sous Chef
Wilson Vale Catering Ltd —York
- £14.42 an hour
- Full-time
- Customer service
Quick apply
8d
Junior Sous Chef - Fine Dining
The Grand - York —York
- £33,022 a year
- Full-time
- Hotel
- Leadership
- Employee assistance programme
- Employee discount
Sous Chef
Aramark —Pontefract
- £24,575.07 a year
- Weekend availability
- Cooking
- IT
- Free parking
- Employee discount
Sous Chef
Nags Head Heworth —York
- £14 an hour
- Part-time
- Hospitality
- Culinary experience
- Cooking
- Employee discount
Quick apply
2d
Chef de Partie
The Blue Bell Inn Wentbridge —Pontefract
- Up to £31,500 a year
- Full-time
- Cooking
- Hotel
- In-person
- Free parking
- Employee discount
Quick apply
4h
Sous Chef - Scotter - Country Pub - £35k-37k + Tips
Chefs For Chefs LTD —Scotter
- £35,000 - £37,000 a year
- Hospitality
- Cooking
- Organisational skills
- Free parking
Quick apply
4d
Sous Chef
Mancia Sicilian Kitchen —Kingston upon Hull
- £12.71 - £13.00 an hour
- Full-time
- Casual dining restaurant
- Culinary experience
- Cooking
- Employee discount
Quick apply
8d
Assistant Head Chef
ASK Italian —Wetherby
- £12.71 - £15.75 an hour
- Full-time
- Leadership
- Restaurant
- Annual leave
- Employee discount
10d
Chef De Partie
BaxterStorey UK —Kingston upon Hull
- Part-time
- Hospitality
- Cooking
- Organisational skills
- Employee assistance programme
- Employee discount
Quick apply
Evening Chef
BaxterStorey UK —Kingston upon Hull
- £14.45 an hour
- Part-time
- Hospitality
- Cooking
- Organisational skills
- Employee assistance programme
- Employee discount
Quick apply
Chef de Partie
Cavallo Ristorante —Pontefract
- Up to £27,040 a year
- Part-time
- Cooking
- Organisational skills
- In-person
Quick apply
Commis Chef
Pastures Lodge & Hotel —Mexborough
- Up to £12.71 an hour
- Weekend availability
- Culinary experience
- Hotel
- In-person
- Employee discount
Quick apply
2d
Sous Chef
Barco Lounge —Selby
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
9d

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Operations Chef

Dean Court
York

Quick apply

Job details

Full-time
£55,000 - £60,000 a year
12 days ago

Benefits

Annual leave
Discounted or free food
Employee assistance programme

Full job description

What makes the perfect pub? It’s great ales, delicious food, a welcoming atmosphere, and the warm welcome from a team that’s at the heart of everything we do.
The Inn Collection Group is a multi-award-winning pubs with rooms company, proudly located in some of the most outstanding destinations across the North of England and Wales. At ICG, we deliver exceptional hospitality by living and breathing our core values of respect, customer focused, warmth, , and honesty, all with the goal of Making People Happy.

How we say thank you!

Celebrate your birthday with an extra paid holiday.
Build your future with support from our Lead-Inn development program.
Take the time you need to rest and recharge; Paid Breaks are on us.
Enjoy 50% off food at any of our Inns
Relax with a stay at any of our Inns during January, February, and March for just £1.
Take advantage of the chance to explore our beautiful locations, with 1/3 off room bookings all year round.
Experience a spontaneous trip away with £50 on same day bookings
It’s not just for you—your loved ones can enjoy 15% off bed and breakfast too!
24/7 confidential support is always there when you need it with our Employee Assistance Programme
Tronc (…that’s tips to me and you)
Contribute to a company that gives back through our Give-inn back scheme
Join an award-winning team recognised as the Best Pub Employer at the Publican Awards.

This role is field-based across our inns throughout the North East, North Yorkshire and the Lake District, working closely with Head Chefs and kitchen teams to support operations, drive standards, and strengthen performance across each kitchen.

You’ll Fit Right Inn

As an Operations Chef, you’ll play a key role in supporting our inns through their busiest trading period of the year. This role is about pace, quality, standards, team confidence and commercial acumen. You will work alongside our Head Chefs and kitchen teams to strengthen kitchen performance, identify the gaps that slow service down, and coach teams to deliver consistently brilliant food.

Your responsibilities will include building strong relationships with Head Chefs and Sous Chefs through open communication, motivation, and support.

You’ll occasionally work the pass during peak periods with your focus on building capability, improving standards and helping sites have a successful summer season.

You will bring heartfelt hospitality to life through great food, clean kitchens, strong team relationships and practical, commercially focused support.

If you’re excited by the chance to make your mark, build winning teams, and help shape the future of our kitchens, we think you’ll fit right inn...

Your Responsibilities

Team building: Build strong, open and positive relationships with Head Chefs and Sous Chefs, creating a team culture that is honest, fun, supportive and focused on succeeding together.
Peak skills building: Work the pass during peak trading periods to identify skills gaps, mise en place gaps and operational gaps that impact speed, food quality and guest experience. Turn these observations into practical coaching and clear actions.
Commercial performance: Help sites maximise summer trading by improving pace, quality, consistency and kitchen readiness, supporting teams to bank the cash during peak periods.
Cost control: Implement purchase trackers immediately where needed, monitor overspend and coach Head Chefs and Sous Chefs on stronger purchasing discipline, stock management and commercial decision-making.
Food quality: Coach teams to reduce excessive frozen stock holding, deplete frozen items appropriately and strengthen fresh food quality, availability and consistency across the region.
Recruitment support: Support recruitment needs across the region, including CV screening, interviews and practical advice to help build stronger kitchen teams.
Kitchen audits and clean kitchens: Complete regular kitchen audits to ensure cleanliness, food safety, compliance and company standards are being maintained. Where gaps are identified, provide follow-up coaching and clear improvement actions.
Diary planning: Work to a signed-off weekly diary agreed with the Operations Manager and Operations Director. The diary should cover five days per week across a range of shifts and sites, ensuring activity is planned, purposeful and aligned to regional priorities.
Clear reporting: Report into the Operations Manager, with a dotted line to the Area Director, sharing clear updates on progress, risks, actions and support required.

What Success Looks Like

Head Chef and Sous Chef relationships are stronger, with more open communication and clearer accountability.
Sites are better prepared for peak trading, with stronger mise en place, better pass control and improved service pace.
Kitchen teams receive practical coaching that improves confidence, standards and consistency.
Purchase trackers are in place and overspend is challenged, understood and coached quickly.
Frozen stock levels are reduced and fresh food quality is strengthened.
Kitchen audits are completed, gaps are followed up and standards improve week by week.
The weekly diary is planned, signed off and focused on the sites and shifts where support will have the greatest impact.
The role supports commercial delivery during summer trading without becoming shift cover.

About You

You are driven by great food, high standards and doing the basics brilliantly.
You understand what a busy kitchen needs to deliver pace, quality and consistency at peak trading times.
You build strong relationships with Head Chefs and Sous Chefs through open communication, trust, challenge and support.
You are confident working the pass, reading a service and spotting the skills, mise en place and operational gaps that affect speed and quality.
You are commercially aware and understand the link between purchasing, stock holding, waste, food quality and cash performance.
You are calm under pressure, solutions-focused and able to coach in the moment without taking over.
You are comfortable supporting recruitment activity, including CV screening and interviews where needed.
You are based within a commutable distance of the North East, North Yorkshire & The Lake District and happy to travel regularly across the region.
Your values align with ours.

INDBOH

Quick apply

Refine Your Search

sous chef jobs in howden, ery

Operations Chef

Sous Chef

Sous Chef

Junior Sous Chef

Sous Chef

Head Chef In Training

Brunch Chef

Sous Chef

Junior Sous Chef - Fine Dining

Sous Chef

Sous Chef

Chef de Partie

Sous Chef - Scotter - Country Pub - £35k-37k + Tips

Sous Chef

Assistant Head Chef

Chef De Partie

Evening Chef

Chef de Partie

Commis Chef

Sous Chef

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