Position Overview
The Sous Chef is the second-in-command in the hotel’s 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 Chef’s 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
NOTE - Applicant must have the full right to work in the UK to be considered for the role.
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