As Sous Chef you will assist the Head Chef in the running of the kitchen. Your roles and responsibilities will include:
Responsibilities
* Ensuring the cleanliness of the kitchen and store areas is in line with food hygiene legislation.
* Assisting the Head Chef with the management and training of the kitchen team, and recruitment of new chefs.
* Leading the team in the Head Chef’s absence.
* Assisting with the financial and commercial aspects of the department, including ordering and managing stock.
* Responding to audits completed by the company to ensure continual improvement.
* Assisting the manager in controlling the kitchen budget, occupancy, department expenses and staff rosters.
* Demonstrating a proven track record and strong management and organisational skills gained in a 3‑ or 4‑star hotel kitchen.
* Having previous experience at Senior Chef de Partie or Junior Sous Chef level (essential).
* Possessing a good knowledge of Health and Food Safety, excellent people‑management and organisational skills, a passion for creating and delivering high‑standard menu offerings, target‑driven performance, a good understanding of GP and financial acumen, a positive approach to feedback, and a commitment to continual improvement within budget constraints.
* Being friendly and approachable, going the extra mile for guests, providing consistently high-quality service, and leading by example.
Benefits
* Pension scheme operated by The People's Pension
* Employee assistance programme
* Critical illness cover
* Employee reward scheme
* Cycle to Work scheme
* Childcare vouchers
* Free meals when on duty
* Use of gym & pool facilities (where available)
* Taxi contribution if you’re starting early or finishing late
* Restaurant and spa discount
* Guest experience overnight stay
* Employee of the Month scheme
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