Job Title : Sous Chef Salary : Upto £40k Hours of work Reporting to the Executive Chef, hours of work will be 40 per week, 5 days over 7 on a rota basis, covering various shifts, from Breakfast to evenings, weekends and bank holidays. Benefits 50% off from room and F&B outlets for friends and family Continuous training and development for all staff of all levels TFL monthly travel card for zone 1 -2 paid after successful completion of probation Staff meals provided on shift Discretionary service charge, approximately £400 per month Laundry service for all formal uniform Introduce a friend scheme Employee Assistance Programme Full-time employees are entitled to 28 days of annual leave per year, inclusive of public and bank holidays. This entitlement increases by one day every two holiday years, up to a maximum of 36 days, in recognition of long service. Holiday entitlement for part-time employees is calculated on a pro-rata basis. Key Responsibilities Assist the Head Chef in the daily running of the kitchen, ensuring smooth and efficient service. Contribute to menu development, bringing fresh ideas while maintaining the restaurants classic-meets-contemporary culinary style. Lead, train, and motivate the kitchen team, fostering a positive and professional working environment. Uphold the highest standards of food quality, preparation, and presentation. Oversee stock control, ordering, and cost management in line with hotel procedures. Ensure full compliance with food safety, hygiene, and health & safety regulations. Support with kitchen scheduling and operational planning as required. About You Proven experience as a Sous Chef or strong Junior Sous Chef in a luxury hotel or fine-dining environment. A passion for seasonal British cuisine with a refined, modern approach. Strong organisational skills and the ability to perform under pressure. A collaborative leader with excellent communication skills and attention to detail.