Sous Chef
Location: Corwen, North Wales
Salary: £13.50 per hour + approximately £190–£200 per month in tips
Hours: Full-time, including weekends
We are looking for a hands-on Sous Chef to join a busy, well-established kitchen based within a beautiful organic farm estate in North Wales.
This is a fantastic opportunity for someone who genuinely cares about good food, quality ingredients and providing a great experience for customers. The kitchen offers a brunch-style menu with straightforward but high-quality dishes, using excellent local and organic produce.
You will work closely with the Head Chef as part of a small, supportive kitchen team. It is a fast-paced environment, particularly during school holidays and throughout the busy period from February to October, so the successful person will need to enjoy being kept busy and working as part of a close team.
The role
- Supporting the Head Chef with the day-to-day running of the kitchen
- Preparing and cooking high-quality brunch and café-style dishes
- Ensuring food is presented consistently and to a high standard
- Assisting with food preparation, ordering, stock control and waste management
- Maintaining excellent food hygiene, cleanliness and health and safety standards
- Supporting the wider kitchen team during busy services
- Helping maintain the warm, friendly and professional feel of the business
What they are looking for
- Previous experience as a Sous Chef, Chef de Partie or strong Commis Chef looking to step up
- Someone who takes pride in producing good-quality food
- Comfortable working in a busy kitchen, especially at weekends and peak holiday periods
- Positive, reliable and happy working within a small, close-knit team
- Strong awareness of food hygiene and kitchen safety
- A driving licence and own transport would be highly beneficial due to the rural location
What’s on offer
- £13.50 per hour
- Roughly £190–£200 per month in tips
- Full-time position in a stunning countryside setting
- Kitchen opening hours of 8:30am–4:00pm, with additional time for prep and close-down
- Weekend work required, with days off during the week confirmed around 4–6 weeks in advance
- A supportive, family-feel working environment
- The chance to work with excellent organic produce for a business that genuinely cares about sustainability, food and service
