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Job title: Sous Chef
Reports to: Head Chef
Location:Cotswolds
Salary: 33,000 - 36,000 + Great tips
Job Type: Full Time/Permanent
The business is an exclusive private development, spread across 850 acres of woodland, meadows & lakes in the Cotswold water park. Established for over 15 years, we build unique, luxury lake-front and woodland second homes. The estate also includes the Award-winning Orchard Spa, and numerous clubhouse buildings.
The business is open to our residents, guests and local Cotswold community. The Sous Chef will play a critical role in maintaining the high standards of food quality, consistency, and service that our guests expect. This position offers a unique opportunity to work in a stunning environment, contributing to a refined culinary experience.
Key Responsibilities:
- Kitchen Leadership: Assist the Head Chef in overseeing all kitchen operations, ensuring that food preparation and cooking are carried out to the highest standards. Step in to lead the kitchen in the Head Chef's absence.
- Menu Development: Collaborate with the Head Chef to create and refine menus, incorporating seasonal ingredients and guest preferences. Contribute innovative ideas for new dishes and presentations.
- Food Preparation & Cooking: Ensure that all dishes are prepared, cooked, and presented to the highest quality, with a focus on consistency and attention to detail. Supervise and participate in the cooking process, especially during peak service times.
- Staff Management: Train, mentor, and supervise kitchen staff, including junior chefs and Commis Chefs. Provide guidance and support to ensure the team operates efficiently and cohesively.
- Quality Control: Monitor the quality and presentation of all dishes leaving the kitchen, making sure they meet the establishment's standards. Conduct regular taste tests and provide feedback to the team.
- Stock & Inventory Management: Oversee stock levels, placing orders as necessary and ensuring that all ingredients are fresh and properly stored. Manage inventory to minimise waste and control costs.
- Health & Safety Compliance: Ensure that the kitchen complies with all food safety, hygiene, and health and safety regulations. Maintain cleanliness and organisation throughout the kitchen and ensure all staff adhere to these standards.
- Event Support: Assist in the planning and execution of private events, banquets, and special dining experiences, working closely with the Head Chef and front-of-house team to deliver exceptional service.
- Cost Control: Assist in managing kitchen budgets, including food costs, labour, and waste. Work with the Head Chef to maximise profitability without compromising on quality.
Qualifications:
- Proven experience as a Sous Chef or in a similar role within a high-end restaurant or luxury hospitality environment.
- Strong culinary skills with a deep understanding of cooking techniques, kitchen equipment, and ingredients.
- Experience in menu planning and development.
- Excellent leadership and communication skills, with the ability to motivate and manage a team.
- Strong organisational and time management skills, with the ability to work under pressure.
- Knowledge of food safety and hygiene regulations, with relevant certifications (e.g., Food Safety Level 4).
- Culinary qualifications (e.g., NVQ Level 3 or equivalent) are preferred.
- A passion for using fresh, locally sourced, and seasonal ingredients.
What we’re looking for:
- Creativity and a strong passion for culinary excellence.
- High standards of personal hygiene and professionalism.
- Flexibility to work various shifts, including evenings, weekends, and holidays.
- A collaborative and positive attitude, with a commitment to continuous learning and improvement.
