Position Overview The Sous Chef is the second-in-command in the hotel’s kitchen, supporting the Head Chef in managing daily culinary operations. This role combines hands-on cooking with leadership responsibilities, ensuring food quality, consistency, and efficiency across all hotel dining outlets, including restaurants, bars, room service, and banqueting. The hotel is a 52-bedroom property located in a quiet residential area of Crown, operating a newly refurbished restaurant with private dining for up to 40 covers and a main restaurant capable of accommodating tour groups of 80 guests. Key Responsibilities Culinary Operations • Prepare and present high-quality dishes in line with hotel standards • Supervise food preparation and cooking across all kitchen sections • Ensure consistency in taste, portioning, and presentation • Assist in developing new recipes and seasonal menus • Support service delivery across restaurant dining, private functions, and large tour group catering Team Leadership • Lead and motivate kitchen staff during service • Delegate tasks and oversee daily kitchen workflow • Train junior chefs and kitchen porters in techniques and safety standards • Work effectively within a small, close-knit kitchen team of approximately four kitchen staff, including Kitchen Porters • Step in for the Head Chef during absences or off-duty periods Inventory & Cost Control • Assist with daily ordering and stock control in line with business needs and occupancy levels • Ensure proper storage and rotation of food items to minimise waste • Support cost control measures and portion management • Maintain accurate records of deliveries, usage, and wastage Hygiene & Safety • Enforce food hygiene and safety standards (HACCP, COSHH) • Conduct regular checks on kitchen cleanliness and equipment maintenance • Ensure compliance with health regulations and hotel policies • Report hazards or incidents promptly and maintain safety logs • Demonstrate excellent knowledge of food allergens and allergen control procedures • Hold valid food safety certification (refresher training provided where required) Collaboration & Communication • Work closely with the Head Chef and Manager to align kitchen output with service goals • Coordinate with front-of-house teams to ensure smooth service • Participate in planning for events, banquets, and special functions • Contribute to staff briefings and shift handovers Skills & Competencies • Culinary Expertise: Strong cooking skills and knowledge of diverse cuisines • Leadership: Ability to manage and inspire a team under pressure • Organisation: Excellent time management and multitasking abilities • Attention to Detail: Precision in food preparation and presentation • Communication: Clear and professional interaction with staff and management Working Conditions • Full-time role with flexible hours including early mornings, evenings, weekends, and holidays • Fast-paced, high-pressure kitchen environment • Uniform and protective gear provided • Staff meals provided while on shift • Free on-site parking available Applicants must have the right to work in the UK to be considered for the role.