Junior Sous Chef – The Fox in Lower Oddington
Salary: £40,500 per annum OTE (base £36,500, estimated £4,000 in gratuities and service charge). Hours: Full Time, 48 hours per week.
About The Role
As Junior Sous Chef, you’ll support the Head Chef in delivering outstanding food and ensuring the smooth day-to-day running of the kitchen. Working with fresh, high-quality ingredients sourced from Daylesford Organic Farm, you’ll be involved in menu development, help inspire and develop a talented kitchen team, and continue building your culinary skills in a creative and supportive environment.
This is an exciting opportunity for an ambitious chef looking to take the next step in their career within a business that champions sustainability, craftsmanship, and true farm-to-fork dining.
Your Responsibilities
* Support the smooth and efficient day-to-day running of the kitchen, maintaining exceptional food quality and service standards.
* Take responsibility for kitchen operations in the absence of the Head Chef, ensuring service excellence and team performance.
* Lead, motivate, train, and support the development of junior team members while continuing your own leadership growth.
* Ensure the highest standards of food hygiene, health and safety, and compliance are consistently maintained.
* Support cost control through effective stock management, waste reduction, portion control, and labour planning.
* Contribute to menu development, bringing creativity and supporting the testing and delivery of seasonal dishes.
* Act as a key communication link within the kitchen team, supporting daily planning and ensuring efficient operations during service.
Skills and Requirements
* Previous experience working as a Chef de Partie or Junior Sous Chef within a professional kitchen environment.
* Proven experience supporting the management of a busy kitchen operation and assisting with kitchen leadership responsibilities.
* Demonstrated ability to lead sections effectively, coordinate service, and maintain high standards during fast-paced and high-pressure service periods.
* Strong understanding of food hygiene, health & safety, and kitchen safety procedures.
* Knowledge of food safety regulations and best practices, with a commitment to maintaining compliance at all times.
* Passionate about high-quality food and committed to delivering exceptional culinary standards while contributing to the overall success of the kitchen team.
* Calm, organised, and reliable, with the ability to perform effectively under pressure in a fast-paced kitchen environment.
* Proactive approach to problem-solving and confident decision-making during service.
* Able to take initiative while working collaboratively as part of a close-knit and supportive kitchen team.
* Demonstrates genuine enthusiasm for food and a strong commitment to quality, consistency, and attention to detail.
* Maintains professionalism, composure, and a positive attitude during busy and high-pressure service periods.
Perks and Benefits
* Discounts on our products, treatments, and dining experiences from day one.
* One paid volunteering day per year to support a charity of your choice.
* Subsidised private medical insurance through Bupa.
* Pension scheme: Pay up to 9% of your salary into your pension each month with a 4.5% contribution from us.
* Life Assurance coverage equivalent to one year of your annual salary.
* Mental health support: 24‑hour access to our Employee Assistance Programme.
Gratuities and Service Charge
Gratuities are paid on a pro‑rata basis. It is estimated that in 2026 full‑time employees can expect to receive approximately £4,000 in addition to their annual salary.
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