Sous Chef – Sea View Yacht Club
Job Posted: 28 January 2026
- Contract Term: Seasonal
- Location: Seaview, Isle of Wight
- Contract Type: Full or part time
- Salary: Competitive, dependent on experience
- Industries: Catering, Hospitality & Bar Chefs Leisure
Job Start Date: March (earlier start possible for the right candidate)
Sous Chef – Sea View Yacht Club
Location: Seaview, Isle of Wight
Salary: Competitive, dependent on experience
Closing Date: 16th February (may close earlier for the right candidate)
Start Date: Envisaged March (earlier start possible for the right candidate)
Contract: Full-time, seasonal (March–October), with potential to extend
About the Club
Sea View Yacht Club is a prestigious and vibrant yacht club located in the beautiful village of Seaview on the Isle of Wight. Founded in 1893, the Club offers a broad range of hospitality experiences, from casual summer dining to formal dinners, private keelboat charters, and large-scale events.
The Club is nationally recognised for its inclusive approach to sailing and its strong community engagement, delivering free sailing courses to nearly 1,000 local children each year. Our food offering plays a central role in the member and guest experience, particularly during the busy summer season.
The Role
We are seeking a talented, ambitious, and operationally strong Sous Chef to join our kitchen team for the 2025 season. This is a senior, hands-on role suited to a formally trained chef who enjoys variety, fast-paced service, and leading a team to consistently high standards.
Working closely with the Head Chef, you will support the delivery of all food operations across the Club, including a la carte dining, banquets and events (20–200+ covers), and seasonal outdoor kitchens such as BBQs and pizza service. You will be expected to lead services independently when required, support menu development, oversee food quality and consistency, and play a key role in managing stock, costs, and kitchen organisation.
s role will particularly suit someone with ambition and drive, looking to take on responsibility within a busy, event-led kitchen. Opportunities to broaden responsibility will be available, subject to performance and operational requirements.
Candidate Profile
• Formally trained chef with a minimum of 5 years’ relevant professional experience
• Proven experience delivering high-volume and varied services, including events and banqueting
• Strong operational and commercial awareness, with experience supporting food costs, stock control, and KPIs
• Confident leader with the ability to train, mentor, and motivate a mixed-experience kitchen team
• Highly organised, resilient, and calm under pressure, with the ability to manage multiple service demands
• Passionate about modern, seasonal cooking and delivering consistent quality at scale
• Flexible and willing to work peak summer periods, including evenings, weekends, and event-led schedules
Applications
For an informal discussion, please contact Paul Hayward, Head Chef, on 01983 613268 or [email protected].
Applications should include a CV and covering letter and be submitted by 16th February.
To apply, click the button below.
