Position Overview
The Sous Chef is the second-in-command in the hotels 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
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
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