Sous chef Work, Jobs in Castle Combe, Wil (with Salaries)

Sous Chef
The Tunnel House —Cirencester
- £42,000 - £46,000 a year
- Full-time
- Cooking
- In-person
- Leadership
- Employee discount
Quick apply
14d
Senior Sous Chef
Methuen Arms —Corsham
- Up to £41,000 a year
- Full-time
- Culinary experience
- Employee discount
- Flexible schedule
Quick apply
6d
Sous Chef
Castle Inn —Castle Combe
- £39,000 a year
- Culinary experience
- Cooking
- Mentoring
- Employee assistance programme
- Employee discount
5d
Sous Chef - Chippenham
Eurest —Chippenham
- Up to £29,499 a year
- Monday to Friday
- Culinary experience
- Cooking
- Mentoring
Senior Sous Chef
Coppa Management —Cirencester
- Up to £42,000 a year
- Part-time
- Cooking
- Hotel
- Leadership
- Employee discount
Quick apply
Sous Chef
The Bowl Inn —Bristol
- £30,000 - £35,000 a year
- Full-time
- Bar
- Culinary experience
- Employee discount
- Flexible schedule
Quick apply
Pastry Sous Chef
Queensberry Hotel & Olive Tree Restaurant —Bath
- £37,888 a year
- Full-time
- Culinary experience
- Cooking
- Hotel
Quick apply
4d
Senior Sous Chef
Lardon —Cheltenham
- Up to £45,000 a year
- Full-time
- Cooking
- Hotel
- Bakery
- Employee discount
- Referral programme
Quick apply
9d
Chef de Partie
White Hart Ford —Chippenham
- £13 - £15 an hour
- Part-time
- Organisational skills
- Communication skills
- Employee discount
Quick apply
12d
Head Chef
Crown, Minchinhampton —Minchinhampton
- Up to £47,000 a year
- Full-time
- Organisational skills
- Communication skills
- Employee discount
Quick apply
12d
Sous Chef
The Bear Inn —Cirencester
- £30,000 - £35,000 a year
- Part-time
- Culinary experience
- Employee discount
- Flexible schedule
Quick apply
Sous Chef
The Bath Priory - Kitchen —Bath
- £46,350 a year
- Full-time
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
5d
Sous Chef
The Snooty Fox, Tetbury —Tetbury
- £35,000 - £37,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Store discount
- Employee discount
Quick apply
13d
Senior Sous Chef
THE PIG near Bath —Bristol
- £19.40 - £20.44 an hour
- Overtime
- Business
- Employee discount
Quick apply
Sous Chef
Hotel Du Vin —Bristol
- £37,500 - £42,000 a year
- Cooking
- Hotel
- Organisational skills
- Employee assistance programme
- Employee discount
Quick apply
Sous Chef
The Hare & Hounds, Bath —Bath
- £34,800 - £38,000 a year
- Full-time
- Cooking
Quick apply
11d
Sous Chef
THE PIG —Bristol
- £16.00 - £18.40 an hour
- Full-time
- Employee discount
Quick apply
Executive Sous Chef
The George (Bradford-on-Avon) Ltd —Bradford-on-Avon
- Up to £37,000 a year
- Full-time
- Culinary experience
- Cooking
- Team management
- Relocation assistance
- Employee discount
Quick apply
12d
Sous Chef
Lounges —Cirencester
- £33,000 - £37,000 a year
- Full-time
- Cooking
- Communication skills
- Kitchen experience
Quick apply
13d
Head Chef
Combe Grove —Bath
- From £36,000 a year
- Hospitality
- Culinary experience
- Cooking
- Free parking
- Health & wellbeing programme
Quick apply
12d

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Sous Chef

The Tunnel House
Cirencester

Quick apply

Job details

Full-time
£42,000 - £46,000 a year
14 days ago

Benefits

Discounted or free food
Employee discount
On-site parking

Qualifications

Cooking
Chinese
Italian
Leadership
Communication skills
Kitchen experience

Full job description

SOUS CHEF JOB SPECIFICATION

The Tunnel House Inn, Cotswolds
Opening Spring 2026
Modern Cotswold Kitchen | Premium Pub & Dining | Sister Site: The Bell at Sapperton

THE ROLE

We are recruiting a talented, ambitious and hands-on Sous Chef to support the Head Chef in the relaunch of The Tunnel House Inn, a historic Cotswolds destination reopening after five years.

This is a key leadership role within the kitchen team. You will work directly alongside the Head Chef to deliver a seasonal, locally sourced menu centred around quality, consistency and fire-led cooking. You will help build a calm, organised and professional kitchen culture, support junior chefs, and ensure every service runs smoothly.

The Sous Chef will be the Head Chef’s right hand: confident on the pass, strong on prep and organisation, commercially aware, and capable of stepping up to lead the kitchen in the Head Chef’s absence.

KEY RESPONSIBILITIES

Kitchen Leadership & Culture

· Support the Head Chef in building, training and motivating a positive kitchen team.

· Help create a calm, organised, respectful and ego-free working environment.

· Lead by example during prep and service: hands-on, focused and professional

· Support junior chefs with coaching, daily feedback and clear standards.

· Step up to lead shifts and services in the Head Chef’s absence.

· Help maintain strong communication between the kitchen, front of house and management.

Food Quality & Menu Delivery

Support the delivery of a high-quality, seasonal menu with a focus on fire cooking and great ingredients.
Ensure all dishes are prepared and presented consistently to spec.
Run sections confidently and support other chefs during busy services.
Assist with specials, prep planning, tastings and menu development.
Monitor food quality during service and act where standards slip.
Respond positively to guest feedback and support continuous improvement.

Prep, Organisation & Service Standards

Help manage daily prep lists, par levels, section setup and service plans.
Ensure the kitchen is fully prepared for each service.
Support smooth service flow and help prevent bottlenecks during busy periods.
Maintain clean, organised and well-managed sections.
Help implement and maintain SOPs, recipes and portion control.
Support stock rotation, labelling, storage and waste control.

Commercial & Financial Support

Support the Head Chef in achieving GP, labour and stock targets.
Help manage ordering, stock control and kitchen waste.
Follow portioning and recipe standards to protect consistency and margin.
Understand the impact of food cost, labour, wastage and menu mix.
Contribute ideas that improve efficiency without compromising quality.
Support accurate stocktakes and responsible use of ingredients.

Compliance & Kitchen Standards

Help ensure all food safety, allergen, HACCP, EHO and hygiene standards are followed.
Maintain high standards of cleanliness, organisation and safe working practices.
Support daily temperature checks, cleaning schedules and compliance records.
Ensure junior team members understand and follow food safety procedures.
Report maintenance, equipment or safety issues promptly.
Help create a kitchen that is always audit-ready.

Team Development & Future Growth

Support the development of Commis Chefs, CDPs and junior team members.
Help embed consistent ways of working as the business grows.
Participate in training, menu development and operational improvements.
Contribute to a strong kitchen culture that can support future sites.
Show ambition to grow with the company and develop into senior leadership.

THE IDEAL CANDIDATE

A strong Sous Chef who combines craft, calm leadership and excellent organisation.

You are:

Hands-on: confident running sections and supporting the pass.
Calm under pressure: steady, focused and professional in busy services.
Organised: strong on prep, lists, section setup and daily standards.
Quality-driven: passionate about seasonal ingredients and consistent execution.
Supportive: able to coach junior chefs without ego or shouting.
Commercially aware: understands GP, waste, portion control and labour efficiency.
Reliable: someone the Head Chef can trust to run the kitchen when needed.
Positive: contributes to a good team culture and leads by example.
Ambitious: keen to develop as the business grows.
Flexible: happy to work any section and get stuck in wherever needed.

EXPERIENCE REQUIRED

Current Sous Chef, Junior Sous Chef ready to step up, or strong CDP with leadership potential.
Experience in premium pubs, high-end casual dining, destination restaurants or quality-led kitchens.
Experience with seasonal, fresh food kitchens.
Fire-cooking experience is desirable but not essential.
Confident running busy sections and supporting high-volume service.
Good understanding of food hygiene, allergens and kitchen compliance.
Experience coaching junior chefs is an advantage.
Basic understanding of GP, stock control, waste and portion management.
Comfortable working in a new opening or fast-paced environment.

PACKAGE & BENEFITS

Competitive salary, experience dependent.
Performance-related bonus potential.
Opportunity to be part of a major new opening with significant investment behind it.
Clear development pathway under an experienced Head Chef.
Career progression as the group expands.
Creative input into specials and menu development.
Team meals, discounts and development opportunities.
A positive, professional kitchen culture with room to grow.

ROLE SUMMARY

The Sous Chef at The Tunnel House Inn will be central to the success of the kitchen. This person will support the Head Chef in delivering great food, strong organisation, disciplined service and a positive team culture.

They must be able to lead from the front, maintain standards, support junior chefs and help create a kitchen that is consistent, profitable and enjoyable to work in.

Pay: £42,000.00-£46,000.00 per year

Benefits:

Discounted or free food
Employee discount
On-site parking

Work Location: In person

Quick apply

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