Specialty Sous Chef – Japanese Cuisine | Full-Time
We’re looking for a chef who knows Japanese cuisine inside out and has the leadership skills to match. You’ll report to the Head Chef, drive specialty food production, and help shape menus enjoyed by customers around the world.
What you’ll be doing
Leading kitchen teams, crafting authentic Japanese dishes, owning menu presentation, and keeping food safety standards airtight — all while pushing for better quality, less waste, and smarter production.
The hours are (3 chefs) 5.30 am – 1.30 pm / (1 chef) 9am-5pm 4 on 2 off on rotation.
28 days hol (inc bank holidays) – rising by 1 day per year up to 33 days. Inc.
Death in Service
Life Assurance x3 basic salary
Pension Employee 5% Employer 3%
Contractual sick pay entitlement.
Food on shift and all work wear and equipment provided.
What we need from you
- Solid experience as a Sous Chef or Head Chef in a Japanese culinary setting
- Background in 5-star or high-volume kitchens
- Strong HACCP knowledge and familiarity with recipe management systems
- A natural leader who can step up when the Head Chef is away
- A culinary qualification — leadership or sustainability training a bonus
Why this role?
You’ll have real influence over menus enjoyed globally, work alongside talented people, and bring your ideas to life in a kitchen that actually welcomes them.
If that sounds like your kind of challenge — we’d love to hear from you.
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