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Sous Chef | West Sussex – Accommodation Available | Full Time - 50 hours per week | Roster is 5 days work in 7 day week | All straight shifts, no splits shifts | £36,000 plus bonus
Located in the picturesque West Sussex countryside, known for its natural beauty, our client has a long history of hosting guests. Now, four generations later, it remains a family-owned retreat for those seeking relaxation and celebration.
In this role, you'll ensure high standards of service and food presentation, manage kitchen sections, maintain cleanliness, and oversee stock levels.
You'll supervise the kitchen team daily and support the Head Chef and colleagues as needed across the hotel.
This role is based in West Sussex. If you are looking to relocate for a new challenge, this job would be a perfect fit.
What can you expect in return?
- Company pension
- Discounted or free food
- Employee discount on Spa, F&B, accommodation for friends & family
- Free onsite, parking
- Gym membership
- On-site gym
- Pride of Britain discounted stays across the portfolio, often just £100 BB per night
- Hotel shuts for two days at Christmas 25th & 26th December
- Accommodation is available
Are you the right person for the job?
- Focused, organised, efficient, with an eye for detail and a passion for good service
- Computer literate
- Personable, vivacious, energetic
- High standard of personal presentation
- Has a passion for and knowledge of great food, drink and service
- Able to inspire and manage a small team
What will your role look like?
- Oversee service, preparation, and clear down, guiding kitchen staff
- Assist other departments and foster a professional, welcoming atmosphere
- Ensure hygiene standards are consistently upheld
- Communicate clearly across the department via handover notes, briefings, team meetings, and collaboration with Front of House and the OM
- Lead team safety, security, and emergency response
- Enforce health and safety procedures per hotel policy
- Follow recipes, maintain food costs, and adhere to standards set by the Head Chef and OM
- Maintain a friendly, professional attitude at all times
- Ensure legal compliance with hygiene regulations
- Monitor and order stock, discussing new lines and updates with the GM
- Conduct monthly food stocktakes and meet budgeted costs, investigating discrepancies
- Stay informed about menus and allergens, liaising with Front of House
- Manage team training and development files, providing regular feedback and coaching
- Contribute to menu development and creativity
- Arrange staff inductions and perform other duties as assigned
There will be a two-stage interview process, an in-person interview with the Head Chef and the Operations manager. Followed by a trial service shift and skills test.
What’s next? It’s easy! Click “APPLY” now! We can’t wait to hear from you!
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