Overview
Sous Chef: GBP 32K based on 40 hours/week + paid overtime + tronc. Location: Ribble Valley countryside, in a historic manor set in 54 acres. Venue: Hotel with spa, wellness centre, weddings, and meetings. Restaurant: Brasserie, refined dining with good lunch and dinner trade, afternoon teas, and meetings.
Responsibilities
* Step up into a Sous Chef role and support a quality-led kitchen in the Ribble Valley countryside.
* Work closely with the Head Chef and Executive Head Chef on menu development.
* Lead day-to-day service and drive standards toward AA Rosette recognition in a supportive, structured environment.
* Mentor juniors and support the pass; ensure procurement, compliance, training, and health and safety are upheld.
The Ideal Sous Chef
* Ready to step up from Chef de Partie or Senior CDP level.
* Focused on refined, seasonal produce and local sourcing.
* Clear communicator who mentors juniors and supports the pass.
* Competent with kitchen systems: procurement, compliance, training, and health and safety.
Why Apply
* 40-hour working week with a stable rota.
* Paid overtime and a share of tronc.
* Hands-on menu input with real influence.
* Clear pathway to future Head Chef opportunities.
* Backing from experienced leadership and a positive culture.
How to Apply
For consideration, send your CV to Stuart Campbell.
Seniority level
* Mid-Senior level
Employment type
* Temporary
Job function
* Management and Manufacturing
Industries
* Hospitality
Note: This description reflects the role and its requirements. Other job postings and related notices may be listed for reference; apply only to the Sous Chef position described above.
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