AI Job Summary

Minimum 2 years as Junior Sous Chef or senior Chef de Partie in a hotel, restaurant, or banqueting environment.
Experience preparing/cooking/presenting to a high standard on a seasonal, produce-led, in-house prepared menu.
Experience taking ownership of a kitchen section from preparation through to service.

Role Type

On-site • Permanent • Full-time • Junior Sous Chef

Pay Rate

£33,000 GBP – £34,000 GBP (Annum)

Description

Junior Sous Chef

£33,000–£34,000 + Monthly Tronc | 48 Hours | Overtime Paid

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

About My Client

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.

The Role

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

Key Responsibilities

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