Job Description

Sous Chef - AA Rosette Seafood Restaurant, Weymouth

Basic Salary of 35,000 + Excellent Tronc (approx. 10,000 p.a based on Full Time position 2025) + Paid Overtime

4-Day Working Week in Summer | Family-Run | Sustainable Seafood

Start Date: 02/02/2026

Interviews to be held in the middle of January 2026*

The Crab House Cafe is a longstanding, award-winning, single AA Rosette seafood restaurant and oyster farm overlooking Chesil Beach in Weymouth, Dorset. Family-run with a strong family ethos, we pride ourselves on a warm, supportive working culture.

Our menu changes twice daily and celebrates the very best of the Dorset coast--fresh fish, crabs to crack, and oysters farmed just metres from our tables. Sustainability sits at the heart of everything we do: we champion underutilised species, promote responsible fishing methods, forage along the shoreline, and grow produce in our kitchen garden.

We are now looking for a dedicated

Sous Chef

(or a strong Sr CDP/Jr Sous ready to step up) to join our expanding, forward-thinking business. If you thrive in a fast-paced kitchen, love seafood, and want to grow within a creative and supportive team, we'd love to meet you.

Who We're Looking For

Experience in a similar role or high-quality restaurant environment Strong knowledge of fish and shellfish, with a genuine passion for seafood Ability to lead and support the kitchen team, inspiring creativity and maintaining high standards Highly organised, efficient, and calm under pressure A commitment to local produce, sustainability, and consistent excellence Experience working in high-volume service A strong communicator with a professional attitude and desire for development Availability Wednesday-Sunday, including split shifts, daytime, evenings, and weekends

Your Responsibilities

Oversee and manage food preparation for service Lead the kitchen team in the Head Chef's absence Collaborate in developing daily menus and enhancing existing dishes Maintain strict portion control, quality, and waste management Manage stock, ordering, and rotation Complete company H&S procedures and audit relevant documentation Support the Head Chef during busy services, maintaining standards at all times Lead and mentor junior kitchen staff Represent the business positively and uphold our core values

What We Offer

4-day working week in the summer

2 consecutive days off every week

Christmas period off every year - guaranteed time to rest and celebrate with loved ones. A complimentary meal per year + staff discount at our sister venue, Billy Winters Paid overtime for all additional hours worked. Generous share of tronc, reflecting our commitment to fairly rewarding every team member for their contribution. Enhanced holiday entitlement that increases with length of service. Industry-standard Employee Assistance Programme (EAP) for staff & families A supportive, family-run environment with opportunities to grow
Job Types: Full-time, Permanent

Pay: Up to 45,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Free parking Health & wellbeing programme On-site parking
Experience:

Sous Chef: 1 year (preferred)
Work Location: In person