The Sous Chef plays a key leadership role within the kitchen operation, supporting the Head Chef in delivering exceptional food quality, operational excellence, and outstanding customer experiences. Responsible for the day-to-day management of kitchen activities, the Sous Chef oversees food preparation for both casual dining and functions, ensuring dishes are prepared and presented to the highest standards while maintaining consistency, efficiency, and profitability.
Working closely with the Head Chef, the Sous Chef supports the development and execution of the club’s food offering through innovative menu creation, effective cost control, resource planning, and compliance with all food safety and health and safety requirements. The role contributes to the achievement of commercial objectives by managing food and labour costs, minimising waste, monitoring stock and purchasing activities, and ensuring company procedures and policies are followed at all times.
The Sous Chef is also responsible for leading, developing, and motivating the kitchen team, creating a positive and high-performing culture that encourages continuous improvement, collaboration, and accountability. This includes supporting recruitment, induction, training, performance management, and ensuring compliance with all mandatory learning requirements.
Acting as deputy to the Head Chef when required, the Sous Chef plays an integral role in maintaining high operational standards, driving team performance, and ensuring the kitchen consistently delivers a safe, efficient, and customer-focused service that enhances the overall club experience.
