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This is a unique opportunity to lead one of Sussex’s most highly regarded independent restaurants. If you are ready to take the reins and bring your creativity, leadership & culinary expertise to The Oak Barn Restaurant – we would love to hear from you! The Oak Barn is a family run, independent 150 cover restaurant in Sussex. We pride ourselves on creating seasonal menus using the finest locally sourced produce. The Ideal Candidate… • Solid & proven experience in a Head Chef role within restaurants or gastro pubs, • Strong background in a high-quality, fresh-produce kitchen, • Thrives under pressure in a fast-paced kitchen environment, • Creative flair with seasonal produce, • Excellent leadership, communication & mentoring skills, • Committed, consistent & detail-oriented work approach, • Strong understanding of GP, budgeting & food waste control, • Ability to manage sections the kitchen and team effectively, • Own transport essential, no accommodation provided Why Choose The Oak Barn… • Enjoy competitive pay, tips & bonuses (weekly paid, average £6,000* annually), • Work-life balance with 2.5 days off* & reasonable finish times, • Lead & work with a talented 8-chef brigade, • Cook with the best: fresh produce cooked fresh to order, • Family run & supportive atmosphere, • 45-50 hours* working week, • Flexible shifts with lifestyle friendly hours, • Oversee the daily running of your brigade (8 chefs & kitchen porters), • Lead & inspire the whole team with confidence, • Be the forefront of creating seasonal specials & menu development & planning, • Efficient event planning & co-ordination, • Prepare, cook and present fresh food to Rosette Standard and lead by example, • Manage ordering, stock control and GP awareness, • Organise rotas, teaching manuals & recipe manuals, • Mentoring all Chefs and support competent training, • Uphold health & safety regulations & standards, • Collaborate efficiently with Front of House Team The Oak Barn’s Food Service Times: • Monday – Saturday 12pm-3pm & 6pm-9pm, • Sunday 12pm – 7pm (*) On rare occasion, such as specific days or weeks of the year, or when necessary, work hours, shift coverage, pay & schedules may alter

The Oak Barn is currently one of the Top-Rated, Fresh Food Restaurants in Sussex. It is a Privately Owned, Family Run, 150 Cover Restaurant & Bar, situated in Mid-Sussex, close to Haywards Heath & Burgess Hill. Our freshly made Rosette standard seasonal menu is key to our business. It features modern British cuisine that combine the classics alongside more contemporary dishes. We also run specials which change daily. In addition to this we also cater for large group bookings, weddings & buffets so there is always plenty of variety. We are currently looking for a Senior Sous Chef to join our talented team to continue providing fantastic quality fresh dishes. The ideal candidate will have a passion creating exciting & innovate dishes from locally sourced fresh ingredients with great attention to detail. The candidate must be able to relish in a fast-paced environment & have competent background in gastro pubs or restaurants. The ideal candidate will have experience in hospitality, restaurants & gastro pubs. Why work for The Oak Barn: Excellent Pay & Bonuses / Family Run Business Fantastic Tips / Flexible Shifts / 2.5 Days Off Per Week Fresh Produce & Cooked To Order / No Two Days Are the Same Great Training & Progression Prospects / Great Lifestyle Balance A Relaxed & Fun Atmosphere / Brigade Of 8 Chefs / Weekly Pay Finish Approx. 9.15pm Weekdays, 7.30pm Sundays Progression Prospects: Very experienced Chef Team who are willing to encourage, motivate, teach & train Opportunities for development & promotion NVQ training courses are available for those wishing to further develop their career Learning about maintaining GP’s & targets set by the business & Head Chef Opportunity to learn the skills on different sections Responsibilities: Checking the cleanliness, organisation & standards within the kitchen Assisting the brigade in the smooth, safe & efficient running of the kitchen operation To assist the Head chef in the training of younger members of the team Responsible for the day to day running of any given section Demonstrating a committed approach & maintain a consistent service in the kitchen Assisting the Head chef in the development of both the menus & daily specials Ensuring the quality of food is of the exceptional standard expected Be aware of health & safety, hygiene regulations & help maintain to a high standard Help with ordering daily, whilst keeping in mind stock usage, menu planning & business levels Running of the kitchen in conjunction with the Head Chef Effective communication with front of house Food Service Times: Food served Monday – Saturday 12pm-3pm & 6pm-9pm Food served Sunday 12pm-7pm