Sous Chef - Upto 45K Package
Sous Chef - Upto 45K Package at The Oak Barn Restaurant & Bar in Burgess Hill, on Only Chefs.
- Employer: The Oak Barn Restaurant & Bar
- Location: Burgess Hill, England, United Kingdom
- Salary: £40,000 – £45,000
- Contract: Full time
- Closes: 2026-09-19
About the role
Sous Chef – Fresh Food
Up to £45K Package – 45+hours - 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.
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