Sous Chef

Sous Chef focuses on · support the head chef in overseeing the day-to-day operation of the banqueting kitchen, and managing the team.

What the role involves

• · Support the Head Chef in overseeing the day-to-day operation of the Banqueting Kitchen, and managing the team.
• · Maintain strict food safety and hygiene standards at all times.
• · Assist in training, motivating, and developing junior kitchen team.
• · Ensure that each service runs smoothly, ensuring quality and consistency.

Skills and requirements

• Relevant kitchen, service, hygiene, supervisory, or hospitality experience may be useful.

Confirmed role details

• The base annual rate for this role is £41,638 per annum, plus service charge.
• Qualifications, while our LEAD development programme supports career.
• Health support and funded counselling, alongside life assurance, 24/7 GP.
• Access, health cash plans, and menopause support.

Candidate fit

• · You’ll come from a fast-paced, high-volume kitchen environment, with a strong background in banqueting and event catering.
• · Excellent leadership and communication skills with the ability to manage a diverse team.

Additional role context

• Hotel & Resort is an award-winning destination with 450+ luxurious rooms.
• Has undergone a major expansion and renovation with an investment of over £80.
• Named in the Caterer’s Top 30 Best Places to Work and the Sunday Times Top 10 Places to Work 2026.

Known job details

• Pay: £41,638 per annum