Sous Chef

Position Overview

The Sous Chef is the second-in-command in the hotel’s 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.

• 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

• 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

• 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

• 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)

• 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

• Culinary Expertise:
  Strong cooking skills and knowledge of diverse cuisines
• Leadership:
  Ability to manage and inspire a team under pressure
• Organisation:
  Excellent time management and multitasking abilities
• Attention to Detail:
  Precision in food preparation and presentation
• Communication:
  Clear and professional interaction with staff and management

• 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

Applicants must have the right to work in the UK to be considered for the role.