Were working with a produce-driven pub in Windsor known for its thoughtful approach to British cooking and strong nose-to-tail philosophy. With a focus on whole-animal butchery, seasonal menus and regularly changing specials, this is a kitchen that values craftsmanship, skill and proper ingredient-led cooking.
The kitchen is a tight-knit team of seven, delivering high-quality food across a busy weekly service. Peak days can see up to 300 covers, so strong organisation and teamwork are essential. Standards are high, the pace is lively, and collaboration sits at the heart of the operation.
They are now looking for a passionate Sous Chef to support the Head Chef in kitchen leadership and play a key role in maintaining consistency across service.
Whats in it for you as the Sous Chef?
£40,000 to £45,000 per annum package
Working 48 hours per week
The opportunity to work with whole-animal butchery and nose-to-tail cooking
Seasonal menus with regularly changing specials
A supportive, close-knit brigade
Some weekends off arranged around the senior kitchen team
Flexible scheduling, either 5 days out of 7 or potentially 4 on 3 off
Responsibilities as the Sous Chef
Supporting the Head Chef with day-to-day kitchen management
Helping to lead a team of 7 in a high-volume fresh food environment
Assisting with menu development and seasonal changes
Working with high-quality produce, including whole-animal butchery
Maintaining consistency across services of up to 300 covers
This role would suit a confident Sous Chef with strong fresh food experience who enjoys working with quality ingredients and being part of a structured, professional kitchen. Youll need to be organised, hands-on and comfortable in a busy, well-run operation.
PLEASE NOTE YOU WILL NEED THE RIGHT TO WORK IN THE UK TO BE SUITABLE FOR THIS ROLE.
TPBN1_UKCT