Job Overview
Position: Sous Chef
Location: Port Lympne Hotel & Reserve, Kent, UK
Responsibilities
* Assist the Head Chef in supervising day‑to‑day kitchen operations.
* Develop and create seasonal dishes using produce from the kitchen garden.
* Work closely with front‑of‑house managers to deliver exceptional customer service.
* Supervise kitchen staff and ensure high standards of food quality and safety.
* Maintain cleanliness and organization of the kitchen area.
Qualifications
* Previous experience in a fast‑paced, fresh‑food kitchen.
* Strong culinary skills and creativity.
* Ability to work flexible hours (including evenings, weekends, holidays).
* Right to work in the UK.
* Reliable transport to the remote location.
Contract Details
Full‑time, permanent; 45 hours per week, five days a week.
Paid overtime, Service Charge (TRONC).
Competitive salary (DOE). Benefits include the following.
Benefits
* 28 days holiday, increasing with length of service.
* Service Charge (TRONC) in addition to salary.
* Paid overtime.
* Comprehensive training & development opportunities.
* Enhanced Sickness, Maternity and Paternity Policies.
* Unlimited free entry for you and a companion to both parks.
* Exceptional discounts on food, retail and accommodation.
* Access to 24‑hour counselling line through Healthy Extras Scheme.
* Company pension.
* Additional length‑of‑service rewards.
Please email CV and cover letter to leee@portlympne.com
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