Sous Chef

Sous Chef

£36,200–£40,000per year + share of card tips

• Tips:
  Share of card tips
• Perks: 50% off food & 20% off drinks across the group, 28 days holiday, staff discount, team socials
• Training:
  Supplier sessions, brewery visits, regular menu development opportunities
• Progression:
  Clear development pathway to Sous Chef

We are looking for a passionate Sous Chef who wants to develop their career and showcase their skills. At Craft Locals, we give our chefs the platform to grow, with clear progression to running their own kitchen in the future.

Tucked away by the canal at Bulbourne, just outside Tring, the Grand Junction Arms is a destination for those who love proper pubs. Whether you’re arriving from the Chiltern Hills, cycling along the towpath, or making the short trip from London by train, you’ll always find a warm welcome.

With vast gardens, outdoor bars and plenty of space to enjoy long summer days by the water, the Grand Junction is made for big gatherings and lazy afternoons. Inside, you’ll discover a buzzing pub atmosphere, with a great range of craft beers, cask ales, premium spirits and a carefully chosen wine list.

Our kitchen serves fresh, seasonal menus built around traditional pub favourites, elevated with local produce and contemporary touches. Every dish is cooked to order, with daily specials and sharers designed for lively tables.

As one of Hertfordshire’s best-kept secrets, the Grand Junction Arms combines the character of a classic canalside inn with the energy of a modern, food-led pub. Whether you’re here for a weekend feast, a pint in the garden or one of our summer events, it’s a place to eat, drink and make memories.

This is your chance to join a growing independent pub group, take on responsibility in a fresh-food kitchen, and build your career in a supportive environment.

• Leading the kitchen team in the absence of the Head Chef
• Guiding, supporting and training junior chefs
• Assisting in menu development and creating specials
• Managing stock, ordering and food margins effectively
• Maintaining HACCP and all food safety compliance
• Helping to manage labour costs and kitchen financial performance

• Experience in fresh-food pubs or restaurants at Sous level or strong Junior Sous ready to step up
• A creative chef with good organisation and planning skills
• Skilled in costing dishes and managing margins
• Knowledgeable and trained in HACCP and food safety
• A leader with a positive attitude who motivates the team
• Ambitious and eager to progress to Head Chef in the future

This is your chance to take on real responsibility, influence the menu, and grow your career in a food-led, independent pub group.

Apply today and join the team.