Sous Chef Role - Fresh Food & Independent Restaurant, Burgess Hill

Sous Chef – Fresh Food
Up to £45K Package – 45+hours - 2.5 days off - 3 evenings off / week
The Oak Barn Restaurant – Mid Sussex
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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
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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.
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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.
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Food Service Times
• Monday – Saturday: 12pm – 3pm & 6pm – 9pm
• Sunday: 12pm – 7pm
• Out of the kitchen by approx. 9.15pm weekdays, 7.30pm Sundays*
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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
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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
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*On rare occasions, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may change.