Junior Sous Chef - 40 Hours
CV-LibraryNewcastle upon Tyne, Tyne and WearpermanentPosted: 9 July 2026
Apply NowJUNIOR SOUS CHEF - NEWCASTLE
HOTEL-BASED. 40 HOURS CONTRACT.
What's in it for you?
Contracted 40-hour week on a 5/7 shift pattern with a flexible rota.
Salary up to £30,500 p.a. + Tronc.
25 days holiday plus bank holidays.
Friends and Family discounts across the group venue network.
Meals provided on duty.
Who are they?
A hotel operation in Newcastle characterized by a calm management style and strong cross-departmental teamwork. The kitchen team is young and energetic, supported by cross-skilled KPs and developing CDPs.
The food operation is a steady 50/50 split between casual bar/restaurant dining and hotel banqueting, including weddings and functions.
The Role
Working directly under the Head Chef and Senior Sous, you will act as a key figure in the kitchen with a focus on team guidance and operational consistency.
Run the kitchen operation capably in the absence of the Head Chef and Senior Sous.
Supervise and support a day-to-day team of CDPs and KPs.
Maintain standards across both casual dining and banqueting menus.
Provide solid, dependable leadership to a developing team.
Apply today, or share this opportunity with someone in your network
HOTEL-BASED. 40 HOURS CONTRACT.
What's in it for you?
Contracted 40-hour week on a 5/7 shift pattern with a flexible rota.
Salary up to £30,500 p.a. + Tronc.
25 days holiday plus bank holidays.
Friends and Family discounts across the group venue network.
Meals provided on duty.
Who are they?
A hotel operation in Newcastle characterized by a calm management style and strong cross-departmental teamwork. The kitchen team is young and energetic, supported by cross-skilled KPs and developing CDPs.
The food operation is a steady 50/50 split between casual bar/restaurant dining and hotel banqueting, including weddings and functions.
The Role
Working directly under the Head Chef and Senior Sous, you will act as a key figure in the kitchen with a focus on team guidance and operational consistency.
Run the kitchen operation capably in the absence of the Head Chef and Senior Sous.
Supervise and support a day-to-day team of CDPs and KPs.
Maintain standards across both casual dining and banqueting menus.
Provide solid, dependable leadership to a developing team.
Apply today, or share this opportunity with someone in your network