Sous Chef
£42,000
£300pm Service Charge
A fantastic opportunity has arisen for a passionate Sous Chef to join the kitchen team at a prestigious luxury hotel. This is a creative and dynamic position supporting the Head Chef in delivering exceptional dining experiences across the hotel's restaurant and bar outlets.
The successful candidate will help lead the kitchen operation, motivating the team and driving quality, consistency, and innovation. They will bring a real passion for food and flavour, with a strong eye on current trends and local sourcing.
What’s in it for you?
Hospitality is all about looking after people – and that includes the team. This employer is committed to creating a supportive and rewarding environment. Alongside top-tier training and development, the successful candidate will benefit from:
A competitive salary – above the Real Living Wage
29 days holiday (increasing with length of service)
Discretionary service charge scheme
50% discount on food and drink across all venues
Generous staff rates on room bookings
Access to PERKZ discount platform
Free meals on duty
Ongoing training & development programmes
Free gym access and fitness classes (where available
Cycle to work scheme
Employee recognition and rewards
The Ideal Candidate:
The ideal Sous Chef will bring experience, creativity, and a passion for delivering exceptional food within a luxury hospitality setting.
They will have:
A successful background in a high-end, quality-driven kitchen
Strong leadership skills and the ability to inspire and manage a team
A true passion for food, flavour, and seasonal produce
Financial acumen with an understanding of cost control and margins
The ability to improve standards and introduce fresh ideas
A proactive mindset with creative flair
Excellent communication and teamwork abilities
Responsibilities include:
Supporting the Head Chef in managing daily kitchen operations
Leading the kitchen team in the Head Chef’s absence
Developing creative, seasonal menus that reflect the venue’s high standards
Hosting regular skills and product training sessions for the kitchen and service teams
Ensuring compliance with Health & Safety, hygiene, and cleaning standards
Collaborating closely with the Restaurant Manager and events team
Monitoring and maintaining stock levels and implementing waste control procedures
Managing food cost and GP targets in line with budget
Ensuring all kitchen equipment is maintained and repairs reported promptly
Attending daily and weekly meetings and contributing to departmental planning
Participating fully as a key member of the Food & Beverage team