Sous Chef - Part-Time

We are pleased to be recruiting a Sous Chef to play a key role in delivering an exceptional dining experience at Debden Grange.

This is a part‑time role working 22.5 hours per week (Thursdays, Fridays and one weekend day).

As Sous Chef, you'll support the Head Chef in leading the kitchen team to deliver fresh, high‑quality, and sustainable food and beverage services. You'll role‑model excellent standards, ensure compliance with all safety and hygiene requirements, and help shape a menu that delights our residents and guests alike.

In the absence of the Head Chef, you'll take full responsibility for the smooth running of the kitchen, bar, and events operations – ensuring exceptional service, managing costs effectively, and supporting a culture of continuous improvement.

• Support the Head Chef with day‑to‑day operations and delivery of the restaurant and village catering services
• Lead and inspire the kitchen team to uphold high standards of food safety, hygiene, and presentation
• Contribute to menu development, specials, and events, balancing creativity with cost control
• Monitor food and beverage quality, profitability, and customer satisfaction
• Ensure compliance with food safety, HACCP, COSHH, and allergen management
• Train, coach, and supervise staff, fostering a collaborative and positive working environment
• Build strong relationships with residents and guests, ensuring a welcoming, customer‑focused service

• Minimum 3 years' relevant industry experience, with at least 1 year in a supervisory role
• Food Safety Level 3 qualification (essential)
• Strong knowledge of food safety management systems, HACCP, and COSHH
• A passion for delivering exceptional food and service
• Organised, reliable, and able to thrive under pressure
• A team player who leads by example and embraces our values

At RVG, our values shape everything we do:

• Age Well – creating opportunities for all to live well for longer
• Community – believing in the power of togetherness
• Keep Improving – always striving to do better
• Invest Wisely – treating every penny as our own
• Planet Positive – working to reduce our impact on the environment
• One Team – supporting and learning from one another

• Be part of an exciting restaurant in a welcoming, community‑focused environment
• Opportunity to influence menus, standards, and ways of working