Sous chef Work, Jobs in Normanton, Wyk (with Salaries)

Head Chef
Cannon Hall Farm —Barnsley
- £45,000 - £50,000 a year
- Full-time
- Cooking
- Organisational skills
- In-person
- Store discount
- Employee discount
Quick apply
7d
Sous Chef
The West Park Hotel, Harrogate —Harrogate
- £36,000 a year
- Full-time
- Cooking
- Hotel
- In-person
- Free parking
- Employee discount
Quick apply
Sous Chef
Hellaby Hall Hotel —Rotherham
- £32,000 - £35,000 a year
- Full-time
- Serving
- Hospitality
- Customer service
- Employee discount
- Gym membership
Quick apply
6d
Sous Chef
The Station Hotel, Birstwith —Harrogate
- £36,000 a year
- Full-time
- Cooking
- Hotel
- In-person
Quick apply
13d
Sous Chef
Aston Hall Hotel —Sheffield
- Weekend availability
- Bar
- Cooking
- Hotel
- Free parking
- Employee discount
Quick apply
10d
Executive Sous Chef
Three Flames —Ossett
- From £40,000 a year
- Full-time
- Cooking
- Organisational skills
- In-person
Quick apply
5d
Sous Chef - day time hours
Farmhouse —Leeds
- £13.50 - £14.25 an hour
- Full-time
- Hospitality
- Management
- Supervising experience
- Employee discount
Quick apply
14d
Sous Chef
The olive garden —Sheffield
- £10.00 - £10.50 an hour
- Part-time
- Cooking
- In-person
- Kitchen experience
- Flexible schedule
Quick apply
Sous Chef
Lounges —York
- £34,000 - £37,000 a year
- Full-time
- Cooking
- Communication skills
- Kitchen experience
Quick apply
6d
Sous Chef
The White Horse Country pub at Thornton —Bradford
- £35,000 - £40,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Free parking
- Annual leave
Quick apply
1d
Sous Chef
Piccolino —Leeds
- £47,000 a year
- Full-time
- Bar
- Cooking
- Leadership
- Employee assistance programme
- Referral programme
Quick apply
5d
Sous Pizza Chef
Rudy's Pizza —York
- £14.90 an hour
- Full-time
- Employee discount
Quick apply
Sous Chef
Pastures Lodge & Hotel —Mexborough
- £36,000 - £39,500 a year
- Weekend availability
- Hospitality
- Cooking
- Hotel
- Free parking
- Employee discount
Quick apply
6h
Sous Chef
Three Flames —Ossett
- From £15 an hour
- Full-time
- Culinary experience
- Cooking
- Organisational skills
- Free parking
- Employee discount
Quick apply
9d
junior sous chef
wagamama —York
- £13.70 an hour
- Full-time
4d
Chefs of all levels
Wakefield Trinity RLFC —Wakefield
- From £12.21 an hour
- Part-time
- Hospitality
- In-person
- Restaurant
- Employee discount
Quick apply
Junior Sous Chef
Rudding Park Harrogate —Harrogate
- £32,805 a year
- Full-time
- Hotel
- Resort
- Annual leave
- Employee assistance programme
Full Time Grill Chef
Mexi Bean Express Brighouse —Wakefield
- £28,000 a year
- Full-time
- Culinary experience
- Quick service & fast food restaurant
- In-person
- Employee discount
Quick apply
Sous Chef
Marstons Plc —Keighley
- £14 an hour
- Full-time
- Hospitality
- Cooking
- In-person
- Employee discount
Quick apply
5h
Senior Sous Chef
Coffika —Sheffield
- £30,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Store discount
- Employee discount
Quick apply
4d

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Head Chef

Cannon Hall Farm -
Barnsley

Quick apply

Job details

Full-time
£45,000 - £50,000 a year
7 days ago

Benefits

Store discount
Discounted or free food
Company pension
Employee discount
On-site parking

Qualifications

Cooking
Organisational skills
Kitchen management
Leadership
Kitchen experience

Full job description

Head Chef – The White Bull at Cannon Hall Farm

A Leadership Role for an Experienced Head Chef

We are seeking an exceptional Head Chef to lead the kitchen operation serving both The White Bull and The Lucky Pup at Cannon Hall Farm.

This is Not a role for an aspiring Sous Chef looking for their first Head Chef position. We are looking for a proven Head Chef with a minimum of 3–5 years' experience leading high-volume, high-quality kitchens, or an experienced Executive Chef looking for their next challenge.

This is a demanding leadership role within one of Yorkshire's most successful visitor destinations, requiring an individual who can consistently deliver outstanding food quality whilst managing a large-scale operation serving up to 1,000 covers on peak trading days.

The Opportunity

The White Bull and The Lucky Pup form a key part of the Cannon Hall Farm visitor experience, welcoming thousands of guests every week. Our food offer is built around quality ingredients, consistency, value, and exceptional customer experiences.

In addition to our daily food operation, The White Bull hosts a highly successful Friday evening Supper Club. This is an opportunity to showcase creativity, innovation, and elevated dining experiences that complement our daytime offering.

The Head Chef will be responsible for developing a new Supper Club menu approximately every six weeks, creating exciting and inspiring dishes that encourage repeat visits whilst remaining commercially viable and aligned with agreed gross profit targets. This is an opportunity for a chef who can combine operational excellence with creativity, delivering both volume and innovation to the highest standard.

As Head Chef, you will take full responsibility for the day-to-day management and performance of the kitchen operation, ensuring every plate leaving the pass reflects the standards and reputation of the business.

You will be expected to lead from the front, inspire your team, and create a culture where quality, cleanliness, consistency, and accountability are non-negotiable.

Key Responsibilities

Full management of the kitchen operation serving both The White Bull and The Lucky Pup.
Leading, developing, and motivating a large kitchen team.
Delivering exceptional food quality and consistency across all service periods.
Managing kitchen labour, productivity, and performance.
Developing menus that balance quality, customer appeal, operational efficiency, and profitability.
Identifying commercial opportunities and driving Gross Profit performance through menu engineering and product development.
Producing accurate recipe specifications, portion controls, and dish costings for approval by the Managing Director.
Leading the development of our Friday evening Supper Club concept and menu offering.
Creating innovative six-weekly Supper Club menus that showcase culinary creativity whilst remaining operationally achievable and commercially profitable.
Producing detailed costings, specifications, and gross profit analysis for all Supper Club dishes and menus.
Continuously evolving the dining experience through seasonal ingredients, market trends, and customer feedback.
Monitoring and controlling food costs, wastage, and stock management.
Ensuring all food safety, hygiene, allergen, and health & safety standards are met and exceeded.
Building strong relationships with suppliers and ensuring the best quality ingredients are sourced at the right price.
Driving continuous improvement across systems, processes, and kitchen standards.

What We're Looking For

The successful candidate will have:

A minimum of 3–5 years' experience as a Head Chef in a high-volume food operation, or experience at Executive Chef level.
Proven experience managing large kitchen teams.
Experience delivering successful menu development and commercial food offers.
A strong commercial understanding of food costings, margins, labour control, and profitability.
Experience serving high volumes without compromising quality or consistency.
Excellent organisational and leadership skills.
A hands-on management style and a willingness to lead by example.
A passion for developing teams and creating a high-performance kitchen culture.
Exceptional attention to detail and uncompromising standards.
The creativity and vision to develop exciting food concepts whilst maintaining commercial discipline.

Our Standards

At Cannon Hall Farm, standards are everything.

We are looking for a Head Chef who takes pride in every aspect of the operation, from food quality and presentation through to cleanliness, organisation, food safety, and team development.

The successful candidate will understand that consistency builds reputation and that every service matters. Equally, they will recognise the importance of innovation and continuous improvement, ensuring our menus evolve with customer expectations whilst remaining commercially successful.

You will be expected to set the standard, challenge poor performance, celebrate success, and continuously raise the bar across every aspect of the kitchen operation.

Why Join Us?

This is an opportunity to lead a significant food operation within one of Yorkshire's best-known visitor attractions.

You will have the autonomy to influence menus, develop the food offer, lead the Supper Club programme, build your team, and make a genuine impact on the future direction of the business.

If you are an experienced Head Chef who thrives in a fast-paced environment, enjoys leading large teams, understands the commercial realities of modern hospitality, and is passionate about delivering exceptional standards every day, we would love to hear from you.

Pay: £45,000.00-£50,000.00 per year

Benefits:

Company pension
Discounted or free food
Employee discount
On-site parking
Store discount

Work Location: In person

Quick apply

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