Sous chef Work, Jobs in Grange Over Sands, Cma (with Salaries)

Head Chef
Karen Rhodes Weddings & Events —Grange-over-Sands
- £40,000 - £48,000 a year
- Full-time
- Cooking
- IT
- In-person
Quick apply
2d
Senior Sous Chef
The Albert —Windermere
- £15 - £17 an hour
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Employee discount
Quick apply
Chef de Partie- Live In Available
Netherwood Hotel —Grange-over-Sands
- £32,000 a year
- Cooking
- Hotel
- In-person
- Gym membership
Quick apply
7d
Sous Chef
The Farmers Ulverston —Ulverston
- £37,500 - £40,000 a year
- Full-time
- Hospitality
- Cooking
- In-person
- Employee discount
Quick apply
5d
Junior Sous Chef
Gilpin Hotel & Lake House —Windermere
- £36,750 a year
- Full-time
- Culinary experience
- Leadership
- Employee discount
- Gym membership
Quick apply
5d
CDP/Sous Chef
Honister Slate Mine —Keswick
- £30,000 - £35,000 a year
- Temporary
- Cooking
- Hotel
- Organisational skills
- Employee discount
Quick apply
11d
Sous Chef
HF Holidays —Coniston
- £31,411 a year
- Weekend availability
- Employee discount
Quick apply
Junior Sous Chef
The Horns Inn at Churchtown —Preston
- Up to £33,242 a year
- Full-time
- Hospitality
- Cooking
- In-person
- Employee discount
Quick apply
14d
Sous Chef
Gallico Lounge —Lancaster
- £33,200 - £37,000 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
14d
Sous Chef
The Horns Inn at Churchtown —Preston
- From £37,567 a year
- Full-time
- Hospitality
- Cooking
- In-person
- Employee discount
Quick apply
2d
Daytime Chef
Lakeside Hotel & Spa —Ulverston
- Full-time
- Hotel
- Free parking
- Employee assistance programme
Quick apply
17h
Sous Chef
J C Holden limited —Preston
- £30,000 - £38,000 a year
- Weekend availability
- Bar
- Cooking
- In-person
- Flexible schedule
Quick apply
1d
Sous Chef
Rossall School —Fleetwood
- £27,680 a year
- Weekend availability
- Cooking
- In-person
- School
- Free parking
- Employee discount
Quick apply
3d
Chef Roles (Sous Chef, Senior Chef de Partie & Breakfast Chef)
Sedbergh School —Sedbergh
- Up to £33,017 a year
- Full-time
- In-person
- School
- Sick pay
Quick apply
10d
Head Chef
Cortillo Lounge —Kendal
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
3d
Rogan & Co CDP
Simon Rogan —Cartmel
- £31,900 a year
- Full-time
- Casual dining restaurant
- Cooking
- Kitchen experience
- Annual leave
- Employee assistance programme
Sous Chef - Live In
The Swan Inn —Lake District National Park
- Up to £33,700 a year
- Full-time
- Annual leave
- Employee assistance programme
Quick apply
Sous Chef
BaxterStorey UK —Barrow-In-Furness
- £34,000 a year
- Full-time
- Hospitality
- Cooking
- Organisational skills
- Employee assistance programme
- Employee discount
Quick apply
Chef/Sous Chef
The Patten Arms —Garstang
- Up to £13 an hour
- Full-time
- Cooking
- Organisational skills
- Communication skills
- Free parking
Quick apply
Head Chef
Lancaster Golf Club —Lancaster
- From £37,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Free parking
- Employee discount
Quick apply
5d

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Head Chef

Karen Rhodes Weddings & Events
Grange-over-Sands

Quick apply

Job details

Permanent | Full-time
£40,000 - £48,000 a year
2 days ago

Qualifications

Cooking
Catering
IT

Full job description

Head Chef

Karen Rhodes Catering | Lake District

£40,000 to £48,000 depending on experience | 45 hours per week

We are growing fast, and we are looking for the right person to grow with us.

Karen Rhodes Catering is a premium Lake District catering company delivering exceptional food at weddings, corporate events and private occasions across some of the most beautiful venues in the country. We have built a reputation for food that genuinely stands out, a team that cares deeply about what it does, and a standard that never slips.

2026 is a big year for us and 2027 looks like it could be our best yet. As we scale the business, we need a Head Chef who can work alongside our Executive Head Chef, share the load, raise the bar and help us deliver at the level our clients expect as our event diary continues to grow.

What you will actually be doing

You will work closely with our Executive Head Chef to lead the kitchen team across a busy and varied event calendar, covering weddings, corporate hospitality and private dining at premium venues across the Lake District and beyond. You will take real ownership of the kitchen when needed, lead the team with confidence and calm, and hold the standard on every plate that leaves the pass. You will contribute to menu development, invest in the growth of the team around you and be someone that others genuinely want to work for.

The role is a genuine mix of event days and kitchen preparation days, with a maximum of three evening commitments per week. We close over Christmas and New Year, giving the whole team a proper break at the end of a busy season.

One thing worth knowing about us is that our kitchen team has been together for four years. They know what they are doing, they know each other well and they know our standards inside out. You will be joining a team that is already highly capable, not one that needs building from scratch. Forward planning is central to how we operate. We know what we are doing well in advance, we prepare properly and we do not make it up as we go along. If you work best in an organised, well-structured environment where the plan is clear and everyone knows their role, you will feel at home here.

What we are looking for

We are not looking for just anyone. We are looking for the right person.

The ideal candidate will be an ambitious senior sous chef who is ready to make the step up into a head chef role, or an experienced head chef looking to bring everything they have built into a business with real momentum behind it.

We are looking for someone who leads by doing, not just by directing. Someone who holds high standards without making the kitchen a difficult place to be. Someone who is calm under pressure, decisive when it matters and genuinely invested in the people around them. You communicate clearly, you give feedback well and you understand that a great kitchen is built on trust as much as talent.

You will have strong experience in premium catering, events or high volume hospitality. You will be comfortable running a service independently and making fast, confident decisions. You will have a genuine passion for quality ingredients and exceptional food, and you will understand what it means to cook for an occasion that matters deeply to someone.

Please do not apply if

You need to be the loudest person in the room to feel in control.
You find it difficult to work alongside another strong chef without it becoming a power struggle.
You are most comfortable when someone else makes the decisions and you simply execute them.
You hold high standards for others but not consistently for yourself.
You struggle to adapt when plans change at short notice.
You prefer to work reactively rather than planning ahead, and you find structure frustrating rather than freeing.

We would simply rather be honest about what this role is and is not before you invest your time in applying.

What we offer

A salary of £40,000 to £48,000 depending on experience.
A 45 hour per week contract with a genuine mix of event days and preparation days, and a maximum of three evenings per week.
We close over Christmas and New Year, so you can count on a proper break when the season ends.
A close-knit, talented kitchen team with four years of consistency behind them.
The chance to be part of a business that is scaling with real ambition and to play a meaningful role in what we become.

The interview process

We keep our process straightforward but intentional. There are three stages.

Stage one is a PRISM Brain Map. If you are shortlisted from your application, we will ask you to complete a short online behavioural questionnaire before we meet. This is not a test and there are no right or wrong answers. It helps us understand how you are naturally wired and whether this role is genuinely a strong fit for you as much as for us. We will share your results with you and talk through them together. Candidates whose profile is a strong match for the role and the team will be invited to stage two.

Stage two is a conversation with our Executive Head Chef and Managing Director. We want to understand how you lead, how you work under pressure and what you are genuinely looking for in your next role.

Stage three is a chance to come and meet the team. We think it is important that you get a proper feel for who we are and how we work before either of us makes a decision. This is as much for your benefit as ours.

We review applications on a rolling basis and reserve the right to close this advert early if we find the right person. If this sounds like you, we would love to hear from you.

Please send your CV and a short covering note telling us why this role is the right fit for you to [email protected]

Job Types: Full-time, Permanent

Pay: £40,000.00-£48,000.00 per year

Experience:

Head Chef or Senior Sous Chef: 3 years (required)

Work Location: In person

Quick apply

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