Sous Chef

Tumbledown Farm, Four Crosses Lane, Cannock, WS11 1RU

Pay:

Meets national minimum wage, £15.27 per hour plus tips

Contract Type:

Permanent

Hours:

Full time

Disability Confident:

Yes

Closing Date:

04/08/2026

About this job

No CV to hand?

No problem!

We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you!

As a Sous Chef at EGO

• Cannock , you will have a passion for serving great food, training great people and leaving a smile on our guests faces.

You'll run a section, ensuring your team are working together as one and you will be the person to step up in leading the team in the absence of the Head Chef.

Does this sound like you?

As unique as our locations, from city centre to community pubs- we are full of character.

Our menu is inspired by the Mediterranean, taking our guests across the continent.

WHAT'S IN IT FOR ME? Flexible shifts to work around your lifestyle!

• A massive 33% discount across all our brands.
• Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered.
• 20% discount off all of our brands for friends and family.
• Opportunities to grow with paid for qualifications.
• Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year.
• Discounts on gym memberships.
• On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares!
• There's also a free employee helpline- to support you with whatever life throws at you.

Wagestream

• a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it.

Team Socials WHAT WILL I BE DOING? AS SOUS CHEF YOU'LL Be driven to smash targets with your team.

Train and inspire your team to deliver food to be proud of.

Support your Head Chef with food ordering, food preparation and stock control.

Have mastered the art of working with a branded menu.

Have confidence in managing Chefs and the wider Kitchen Team.

Oversee that your team conforms to health and hygiene regulations.