Overview: We are looking for an experienced and passionate Sous Chef to join our kitchen brigade at St Michaels Manor Hotel. As the Sous Chef, you will support the Head Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene are maintained at all times.
Key Responsibilities: Support the Head Chef in managing kitchen operations, including food preparation, stock control, and staff supervision
Lead the kitchen in the Head Chefs absence
Maintain high standards of culinary excellence, consistency, and presentation
Ensure all dishes are prepared and presented in line with menu specifications
Assist in menu development, cost control, and seasonal changes
Supervise and train junior kitchen staff, ensuring they adhere to hygiene and food safety protocols
Maintain a clean, safe, and organised kitchen environment in accordance with food hygiene regulations (HACCP)
Monitor and minimise waste, ensuring effective stock rotation and portion control
Maintain excellent communication with front-of-house and other departments
Take responsibility for specific kitchen sections and ensure their smooth operation
Requirements: Proven experience as a Sous Chef or strong experience as a Senior Chef de Partie in a similar establishment
Culinary qualification (e.g. NVQ Level 2 or 3 in Professional Cookery or equivalent)
Strong knowledge of food safety, kitchen health and hygiene standards
Excellent organisational and leadership skills
Ability to remain calm under pressure and in a fast-paced environment
Team player with a positive and proactive attitude
Passion for creating high-quality dishes using fresh, seasonal ingredients
Flexibility to work evenings, weekends, and holidays as required
Benefits: Competitive salary
Staff meals on duty
Uniform provided
Training and development opportunities
Discounted rates for dining and accommodation
Positive working environment in a luxury setting
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