Job Title - Sous Chef Hotel
Salary - £31,000 - £32,000
Full time, Permanent
Position Overview
The Sous Chef is the second-in-command in the hotels kitchen, supporting the Head Chef in managing day-to-day culinary operations.
This role ensures the consistent delivery of high-quality food across all hotel outlets, including the restaurant, bar, room service, and conference & banqueting, with a strong focus on weddings, events, and group dining. The Sous Chef combines hands-on cooking with leadership responsibility, supporting kitchen performance, team development, and efficient service delivery.
Key Responsibilities
Culinary Operations
Prepare and present high-quality dishes in line with hotel standards
Supervise food preparation and ensure consistency in taste, portioning, and presentation
Support menu development with a focus on quality, innovation, and value
Monitor standards during service and take corrective action where required
Team Leadership
Lead and motivate the kitchen brigade during service
Delegate tasks and oversee daily kitchen workflow
Support training, induction, and development of team members
Take responsibility for the kitchen in the Head Chefs absence
Operations & Collaboration
Work closely with Front of House to deliver smooth and efficient service
Support delivery of conferences, banqueting, and events
Ensure effective communication and shift handovers
Participate in operational meetings where required
Cost Control & Stock Management
Assist in maintaining food costs in line with budget
Monitor stock levels, ordering, and storage to minimise waste
Support inventory control and purchasing processes
Be proactive in managing waste and supporting profitability
Hygiene & Compliance
Maintain high standards of hygiene in line with HACCP, CookSafe, and COSHH
Ensure compliance with all health & safety and food safety regulations
Report hazards, incidents, and equipment issues promptly
Support audits, risk assessments, and statutory training compliance
Customer & Brand Standards
Deliver a professional, efficient, and friendly service to all guests
Lead by example to achieve high levels of guest satisfaction
Promote hotel offerings and contribute to a positive guest experience
Uphold Angus Hotels brand standards at all times
Skills & Competencies
Culinary Expertise: Strong cooking skills and knowledge of kitchen operations
Leadership: Ability to lead and develop a team in a fast-paced environment
Organisation: Strong time management and attention to detail
Communication: Clear and effective teamwork across departments
Commercial Awareness: Understanding of cost control and kitchen efficiency
Working Conditions
Full-time, permanent role
Flexible hours including evenings, weekends, and holidays
Fast-paced kitchen environment
Prolonged standing and use of kitchen equipment required
Performance Indicators
Food quality and guest satisfaction
Kitchen efficiency and team performance
Compliance with hygiene and safety standards
Contribution to cost control and menu development
NOTE - Applicants must have the right to work in the UK to be considered for this role
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