Sous Chef – Fresh Food Restaurant Up to £45K Package – 45hours - 2.5 days off - 3 evenings off / week The Oak Barn Restaurant – Mid Sussex - www.oakbarnrestaurant.co.uk Benefits of working for us: Tips & bonuses (weekly paid, average £6,000 annually*) Work-life balance: 2.5 days off weekly & 9.15pm* finish times 4.5 days over 7* (mix of splits & straights) 3 evenings off a week* 45-50 hours a week* Working Hours*: 9.15am – 3.30pm – Break – 5.30pm – 9.15pm Flexible shifts with lifestyle-friendly hours Family-run & supportive atmosphere with a hardworking & passionate, “work hard … play hard” culture Experienced chef team Ready to Lead One of Sussex’s Best? This is a unique opportunity to lead one of Sussex’s most highly regarded independent restaurants. The Oak Barn Restaurant is a family-run, independent, top-rated 150-cover Restaurant & Bar in Mid Sussex. We pride ourselves on creating Rosette-standard modern British cuisine, combining timeless classics with contemporary flair. Our menus are seasonal, locally sourced & freshly prepared to order, with daily specials & catering for weddings, buffets & large group bookings. The Role We are seeking a dynamic, passionate & proven Sous Chef to take the culinary reins of our busy kitchen alongside our Head Chef. This is a hands-on leadership role where you will inspire, mentor & co-manage a brigade of 9 chefs, ensuring the highest standards of food quality, creativity & consistency. Food Service Times Monday – Saturday: 12pm – 3pm & 6pm – 9pm Sunday: 12pm – 7pm Out of the kitchen by approx. 9.15pm weekdays, 7.30pm Sundays* Responsibilities Oversee the daily running of the kitchen brigade (9 chefs KP’s) Lead, inspire & mentor the team with confidence Create & develop seasonal menus & daily specials Efficiently plan & coordinate events, weddings & buffets Prepare, cook & present fresh food to Rosette standard Manage ordering, stock control, GP awareness & cost control Organise rotas, recipe manuals & training guides Uphold Health & Safety & Hygiene regulations Collaborate effectively with the Front of House team Ensure cleanliness, organisation & high standards across the kitchen The Ideal Candidate Solid & proven Sous Chef experience in restaurants or gastro pubs Strong background in high-quality & fresh-produce kitchens Creative flair with seasonal produce & menu innovation Thrives under pressure in a fast-paced environment Excellent leadership, communication & mentoring skills Committed, consistent & detail-oriented work approach Strong understanding of GP, budgeting & food waste control Own transport essential No accommodation provided – UK-based applicants only *On rare occasions, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may change.