Sous Chef — Y Bryncynan, Morfa Nefyn
£30,000–£33,000 + circa £3,500 tronc + live-in accommodation
We're Y Bryncynan, a food‑led pub on the Llŷn Peninsula in North Wales. We're a new operation with big ambition — building something from the ground up, growing a proper food destination, and looking for the right Sous Chef to grow with us.
The kitchen runs fresh, seasonal modern British food. Everything made in‑house: 48‑hour braised beef ragu, dry‑aged Welsh pork belly with cider and wholegrain mustard, house focaccia and sourdough, fresh chicken & wild mushroom gnocchi, Menai mussels, slow‑cooked Welsh beef on the grill. Tight menu, local Welsh produce front and centre, no shortcuts.
We want a Sous Chef who's ready to help shape what this place becomes — not just turn up and cook.
What you'll be doing
* Number two to the Head Chef across service, sections and pass
* Helping develop menus and seasonal specials
* Managing GP, ordering and supplier relationships
* Training and developing junior chefs
* Running the kitchen on the Head Chef's days off
What we’re looking for
* Proven sous chef experience in a fresh‑food pub, gastropub or rosette‑level kitchen
* Strong all‑round technical skills across all sections
* Commercial head — you understand GP, food cost and waste control
* Calm, fair leadership style
* Genuine interest in being part of something being built, not slotting into something finished
The package
* £30,000–£33,000 depending on experience
* Tronc circa £3,500/year on top
* Live‑in accommodation on‑site — quality room, walking distance to the kitchen
* 48 hours over 5 days
* 28 days holiday
* Staff food on shift, 30% discount off duty
* Real progression as the business grows
Why the Llŷn
The Peninsula is one of the most beautiful parts of the UK — coast, surf, mountains, proper Welsh community, and an increasingly strong food scene. If you're a city chef looking for a different pace of life, or a regional chef who wants to be part of building a destination pub, this is it.
Apply with your CV and a short note about why this one interests you.
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