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  • Writer's picture Tom Ginn

Pub Sous Chef, £35'000-£38'000 OTE, 4 Day Week, Heacham, Norfolk

  • £30,000 - £35,000 plus tips.

  • Work-life balance with a 4-day week and no splits.

  • Opportunity to work in a picturesque pub setting with a talented culinary team.

  • Staff discounts on food and beverages.



  • Assist the Head Chef in creating and executing seasonal menus.

  • Maintain high standards of food quality, presentation, and kitchen hygiene.

  • Train and supervise kitchen staff to ensure consistency and efficiency.

  • Manage inventory and control costs effectively.


About the Pub:

This beautiful pub celebrates locally sourced, seasonal ingredients, offering a dynamic menu that reflects the best produce of the area. From Brancaster mussels to Snettisham herbs, the dishes showcase the region's bounty. On Sundays, they serve a traditional and popular roast lunch.  

If you're ready to show what you can do in a lively pub atmosphere, apply now or pop me an email direct –


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