Key Responsibilities Support the Head Chef in the planning, preparation, and delivery of high-quality food Supervise and motivate the kitchen team during service Ensure food is prepared and presented to company and brand standards Maintain high standards of food hygiene, health and safety, and cleanliness at all times Assist with stock control, ordering, and waste management Train and develop junior kitchen staff Contribute to menu development and seasonal changes Step in to manage the kitchen in the absence of the Head Chef Working Hours 42.5 hours per week Shifts include weekends 2 days off per week, scheduled on a rota basis Skills and Experience Proven experience as a Sous Chef or strong Junior Sous Chef in a hotel or high-volume kitchen Excellent knowledge of food safety and hygiene regulations Strong leadership and communication skills Ability to work calm and focused under pressure Flexible approach to working hours, including weekends and holidays Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.