Seasonal 2026 Sous Chef
Want to spend your summer on a beautiful island where your day can start with a swim in the clear waters of a secluded cove and end with a BBQ on a golden beach with friends and colleagues?
Interested in working on a tiny, beautiful island? Herm is looking to add to its seasonal team for 2026.
Please submit a letter and an up-to-date CV telling us what experience you are bringing to this role.
We look forward to hearing from you!
Contract Type: Seasonal/Fixed Term
Start Date: Various from April to May
End Date: Various from September to December
End Date: Various from September to December
Department: The White House Hotel
Hours per Week: Between 35 56 hours, flexibility required
Salary: £17.00ph
Benefits:
Flat 20% Income Tax rate over personal allowance, plus low Social Security rate
Zero VAT
Competitive board & lodging rates
Free ferry travel between Herm and Guernsey
Staff discounts on-island via Loyalty account
Preferential accommodation rates for Friends and Family outside of Peak Season
Stunning beaches with exceptional sea swimming / kayaking / SUP opportunities
On the job training to include Level 2 Food Hygiene certification
Who we are looking for
People who bring a positive, can-do attitude to every shift
People who really enjoy working in a team
People who take pride in themselves, their surroundings and their work
People who thrive in busy environments
Role Profile
The Sous Chef will be responsible for day-to-day culinary operations in our kitchen, including menu creation, food purchasing, and maintenance of quality standards. You will assist the Head Chef with the running of a successful kitchen, supporting and guiding your kitchen team.
Key Tasks & Responsibilities
Directing the food preparation process and delegating tasks
Cooking and preparing high-quality dishes
Assisting the Head Chef to create menu items, recipes and develop dishes
Supervising all kitchen stations
Supervising, motivating and working closely with other Chefs of all levels
Being responsible for health and safety
Being responsible for food hygiene practices
Ensuring food quality and excellent standards are maintained for all dishes created
Assisting with determining food inventory needs, stocking and ordering
Ensuring all work is undertaken within any specified timeframes.
To take accountability of own projects, tasks and deadlines.
Work with line manager to ensure the business complies with all Health & Safety, and other statutory requirements
Operate in line with the policies, processes and procedures implemented by the business.
Any other reasonable request from your Line Manager or member of the Senior Management Team
Experience
Minimum 2 years relevant experience as Sous Chef in similar establishment
Skills
Good knowledge of all food production sections
Ability to produce good quality food
Good oral communication
Team management skills
High level of attention to detail
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work
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