Sous Chef

The Lion Hotel Worksop is proud to be part of the Frasers Group and sits in the heart of Worksop town. With 46 bedrooms, 2 conference suites, a function room and its own bar and restaurant, the Lion Hotel is committed to delivering first‑class service.

As Sous Chef you will prepare and deliver excellent standards of food quality at all times, paying particular attention to the dish specifications to ensure that all dishes are prepared, cooked and delivered correctly, first time. You’ll create a great work environment, bring life to kitchen excellence by driving the passion for food in the hotel, and at the same time encourage learning, share knowledge and pride throughout the whole team.

• Provide clear sense of direction and purpose by working with the team to translate the business objectives.
• Lead by example, motivate and inspire the team.
• Effectively coach, support and develop the team.
• Communicate all company and brand information to the team.
• Encourage feedback and actively celebrate success within the team.
• Ensure all legal standards are maintained in terms of food safety, health & safety, fire and security for guests and team members.
• Work with the Head Chef to review your department’s performance, utilising the appropriate tools in place (e.g., external stock results, external audits, EHO).
• Maintain accurate reports, records and food‑safety compliance related documentation.
• Understand budgetary constraints, profit flow through and commercial levers within the business such as effective cost management to maximise performance against financial measures while protecting guest experience and food standards.
• Maximise the profit potential of all revenue streams – restaurant, bar and functions.

• Monitor food complaints, taking action to ensure issues are resolved to the guest’s satisfaction.
• Review social media for the hotel with the kitchen team, taking their views on board and making changes where necessary to address concerns.
• Get to know and understand your guests and anticipate their needs and expectations – seek feedback to help make things better.
• Carry out open and close‑down procedures at specific times.

• Experienced Chef (Level 2 NVQ in professional cookery).
• Passion for food and a great understanding of cooking.
• A strong leader of teams.
• Highly organised, confident and self‑motivated.
• High levels of energy and drive.
• Ability to stay calm and focused under pressure.
• Previous responsibility for purchasing.

• Think without limits and take the team with you.
• Own it and back yourself.
• Be relevant to people, partners and the planet.

• Entry level

• Full‑time

• Other

• Retail