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EXECUTIVE SOUS CHEF HISTORIC EVENTS VENUE / RESTAURANT AND CAFE HERTFORDSHIRE £60,000.00
25 days paid holiday each year plus bank holidays
Continuous career development
Light lunch whilst on duty
50% discount in our onsite café
Free access to onsite gym and pool
Access to the company pension scheme and healthcare schemes
Free on-site parking
Executive Sous Chef role, you will play a pivotal role in supporting the Head Chef to deliver culinary excellence across all areas of the outlets from Fine Dining/ Events and Weddings to the Café and Private dining. Executive Sous Chefs will manage day-to-day kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This position requires a seasoned professional with a proven track record in team leadership, menu innovation, and operational compliance.
The Executive Sous Chef will be working in an award-winning Grade 1 listed neo-gothic mansion and 190 acres of historic parkland and gardens. Delivering the highest standard of service to everyone who visits, dines, and stays with us is a fundamental part of our ethos and key to growing the business
Culinary Excellence:
Work with the team to create, plan, and engineer menus that align with the high standards of the Grade 1 listed building and offering
Supervise the preparation and presentation of dishes, ensuring consistent quality and taste. Oversee diverse service offerings, including buffets, fine dining, and large-scale event catering.
Team Leadership and Development:
Manage, inspire, and lead a team of chefs and kitchen staff to deliver exceptional service. o Oversee HR processes, including recruitment, performance reviews, and resolving employee relations (ER) issues.
Provide mentorship and training to foster a positive and professional kitchen environment.
Food Safety & Health and Safety:
Lead all aspects of food safety and health and safety within the kitchen.
Coordinate and facilitate Environmental Health Officer (EHO) visits and audits, ensuring full compliance with legal standards.
Implement and maintain robust systems to meet safety regulations and best practices.
Operational Management:
Collaborate with the Head Chef to ensure efficient day-to-day kitchen operations.
Monitor stock levels, control costs, and minimize wastage without compromising quality.
Participate in budget management and contribute to financial performance targets.
Event Delivery:
Ensure seamless execution of weddings, conferences, and private events by aligning culinary offerings with client requirements.
Liaise with event planners to ensure that all food service expectations are met or exceeded. Required Experience & Skills:
A minimum of 5 years' experience in an Executive Sous Chef position within a high-volume, multi service environment.
Proven expertise in managing culinary services for weddings, conferences, buffets, and restaurants.
At least 3 years' experience in people management, including conducting HR processes and handling employee relations issues.
3+ years experience in leading food safety and health and safety operations, including facilitating EHO visits and ensuring compliance with audits.
Demonstrated ability to create, plan, and engineer innovative and cost-effective menus.
Exceptional organizational and time-management skills with a proactive and flexible approach.
