Sous Chef

Our Sous Chef will be a focussed and calm chef with a passion for great food both in flavour and presentation. Our Sous Chef will support across the kitchen from Head Chef to Commis Chef.

Our Sous Chef will have passion and commitment to delivering quality from fresh produce and will be a real food lover, they will be confident in managing and leading a kitchen shift to ensure the preparation & production of food to a high standard. With a new fully equipped purpose built kitchen you will have the opportunity to share your vision and ideas to the creation of seasonal menus and to inspire the kitchen brigade.

As Sous Chef you will support the kitchen in producing a memorable food experience, ensure all Food Hygiene and Health & Safety standards are adhered to. You will have a passion for quality and service, have exceptional organisational skills and be able to work using your own initiative. You will have a drive to improve the teams skills and development your own skills with a focus not only on food preparation but also compliance, cleanliness and a culture of calm and passion for the role.

You will ensure that stock is controlled, ordering is managed and that food costs are met whilst creating a harmonise working environment.

This is an ideal role for someone with previous Senior Chef de Partie or ideally Junior Sous Chef experience with an eye for detail & a passion for delivering a great offering.

Job Overview:

As Sous Chef, you will be responsible for supporting the daily operation of the kitchen. You will support the Head Chef with menu creation, food preparation, kitchen management, and ensuring high culinary standards. You will support kitchen colleagues, maintain hygiene and safety regulations, and work closely with the Head Chef and the wider management team to enhance the food and beverage offering.

Experience & Qualifications

• Proven experience as a Junior Sous Chef or Senior Chef de Partie in a high-volume fresh food hotel or restaurant.
• Strong leadership and team management skills.
• Knowledge in menu planning, food costing, and kitchen operations.
• Passion for culinary innovation and delivering outstanding dining experiences.
• Excellent knowledge of food safety and hygiene regulations.
• Ability to work under pressure and manage a busy kitchen environment.
• Strong organizational and problem-solving skills.
• Knowledge of food safety, hygiene, and kitchen best practices (e.g., HACCP and Food Safety certification preferred).