Sous Chef

Four mates. One back-garden barbecue that got out of hand. A burger that came second in the world.

That was 2011. Now there are eight Beefy Boys restaurants and over 400 of us, and even Tom Kerridge is a fan of our burgers. Keeping them that good in [Site] is your job.

Here's the job.

You're the head chef's right hand, and when they're off, the kitchen is yours. You'll run service, lead and train the team, and make sure every burger matches the spec. You'll handle ordering, stock and food safety, and you'll keep GP and waste on track. You'll work hand in hand with the front of house managers, because kitchen and floor are one team here. If burgers are waiting on the pass and the floor's slammed, you'll run them out yourself. And you'll do it all from the line, because that's how we lead.

You'll fit right in if...

you're a sous or a strong junior sous from a busy, high-volume kitchen. You're organised, you're calm when it's chaos, and you're ready to run a kitchen of your own one day.

The honest bit.

Doing it properly takes work. Beef ground fresh every day, buns delivered every morning and our own chilli sauce and pastrami made in-house mean a lot of prep, and none of it gets skipped on a busy day. It's high volume, the standards don't drop when it's rammed, and some weeks will ask a lot of you. If you want a quiet kitchen, this isn't it.

So, what's the pay?

No "competitive salary" nonsense here. You're paid hourly at £14.00 to £15.00, which is £33k to £35k a year on a 45-hour week. Add tronc (our senior chefs averaged £8k last year) and a quarterly bonus (around £2.5k, as most sites hit 85% or more), and you're looking at up to £45.5k a year. Tronc goes up and down with how busy we are.

Every hour you work is paid. Prep starts at 9am and we close at 9.30, so no 6am starts and no 2am finishes.

What else you get.

All the stuff you'd expect is here: holiday, a pension, free food every shift and money off when you bring your mates in. Plus wellbeing support, including a GP and mental health support, and we close on Christmas Day and Boxing Day. But ask anyone who's been here a while and they'll tell you it's the people. Two staff parties a year, including a summer festival that reminds everyone why they love it, and a clear path to head chef as we keep opening new restaurants.

Want your own kitchen one day? Start here. Hit apply.

If there's anything that would make applying easier for you, just let us know.