Sous Chef - Poole - Compass Group UK : Job Details

Sous Chef - Poole

37.5 hours per week Monday - Friday 7.30am - 3.30pm

£14 per hour + great perks + no evenings or weekends!

Are you a talented Sous Chef looking for culinary creativity without compromising your evenings or weekends? Want to work with fresh, seasonal ingredients in a coastal kitchen that values quality and work-life balance?

We’re on the hunt for a passionate, skilled Sous Chef to join our vibrant kitchen team in Poole – serving up beautiful food in a fast-paced yet daytime-only setting. Think big flavours, beautiful plating, and a warm, collaborative kitchen culture... all wrapped into a Monday to Friday schedule.

About the role:

• Supporting the Head Chef with daily operations, team leadership, and food delivery
• Helping develop menus and dishes that are full of flavour, seasonality, and innovation
• Leading the kitchen team during busy weekday service – from breakfast through lunch
• Maintaining high standards of food safety, hygiene, and kitchen cleanliness
• Bringing ideas, passion, and energy to every service – because great food starts with great people

About you

• Have experience as a Sous Chef or are a strong Chef de Partie ready to step up
• Take pride in preparing food that looks and tastes exceptional
• Stay calm and organised in a fast-paced environment
• Enjoy working collaboratively with a close-knit kitchen team
• Want a consistent Monday to Friday schedule with no evenings or weekends

About Us

Personality behind every plate

Dine provides tailored food services to 140 clients in the business and industry sector. With over two decades of industry experience, we pride ourselves on offering a personalised approach to our clients, whilst delivering outstanding service. Our passion lies in creating great-tasting menus, promoting sustainability, and proudly working with local suppliers and communities. That's why our menus feature only locally sourced, seasonal, and sustainable ingredients with a target of reaching Climate Zero by 2030.

Our secret ingredient - our people!

If you've got what it takes to join some of the food service industry's best and brightest, we want to