Junior Sous Chef Restaurant & Hotel
Listed on 2026-10-11
-
Restaurant/Food Service
Food & Beverage, Hotel Kitchen, Cook & Chef, Catering -
Hospitality / Hotel / Catering
Food & Beverage, Hotel Kitchen, Cook & Chef, Catering
Full-time Permanent Junior Sous Chef
Posted 06 Oct 2026
Description Junior Sous Chef The Benefits- £33,000 – £34,000 Salary + Monthly Tronc
- 48 hours per week –
overtime paid in full - Free staff meals
- Free uniform
- Discounted food, drinks and hotel accommodation for friends & family
- Employee Assistance Programme through Hospitality Action – 24/7 support
- On-site parking
- Opportunity to contribute your own specials and ideas
- Passionate 2 Rosette trained Head Chef who encourages learning & development
My client is a luxury hotel and hospitality operation with a strong focus on quality, fresh produce and exceptional guest experiences.
The kitchen is led by a Head Chef who leads from the front and is passionate about training, development and continually raising standards
. You’ll join a close-knit, professional brigade where there are no egos – just a genuine focus on great food, smooth service and continual improvement.
The kitchen operates at a considered pace, serving around 30–40 covers per service
, allowing the team to concentrate on quality rather than simply pushing volume.
With 32 bedrooms, weddings, events, a spa and restaurant operation
, there is plenty of variety and opportunity to develop your experience across different areas of hospitality.
We’re looking for a talented Junior Sous Chef ready to take the next step in their career.
You’ll take ownership of your section, preparing, cooking and presenting dishes to a consistently high standard while working closely with the Head Chef and wider team.
The menu is seasonal and produce-led, with everything made in-house
, and you’ll have the opportunity to contribute your own ideas and weekly specials.
You’ll also play an important role in supporting and developing junior chefs, helping to create a positive kitchen culture and maintain the high standards expected of a luxury operation.
The Kitchen- 4 chefs per shift
- Compact and efficient main kitchen
- Around 30–40 covers per service
- 32-bedroom hotel
- Restaurant, weddings, events and spa operation
- Seasonal, produce-led menus
- Everything prepared in-house
- Take ownership of your section from preparation through to service
- Prepare, cook and present dishes to a consistently high standard
- Contribute ideas and develop weekly specials
- Work closely with the front-of-house team to deliver an excellent guest experience
- Support and mentor Commis and Apprentice Chefs
- Maintain high standards of cleanliness, food safety and organisation
- Support the Head Chef with the smooth running of the kitchen
We’re looking for someone who is:
- Experienced in a similar Junior Sous Chef or senior Chef de Partie role
- Confident, self-motivated and professional
- Passionate about fresh, high-quality food
- Creative and keen to contribute ideas
- Reliable with excellent attention to detail
- Comfortable working as part of a close-knit team
- Flexible and adaptable to a varied hotel operation
- Experienced within a hotel, restaurant or banqueting environment
- Keen to develop their career and take the next step
Chefs for Chefs are committed to promoting equal opportunities regardless of age, gender, religion, belief, race, sexuality or disability.
(If this job is in fact in your jurisdiction, then you may be using a Proxy or VPN to access this site, and to progress further, you should change your connectivity to another mobile device or PC).