Overview
We are seeking a highly skilled and motivated Sous Chef to join our dynamic culinary team. The Sous Chef at Lancashire Manor Hotel plays a key leadership role within a busy and diverse kitchen operation. Supporting the Head Chef, you will help deliver high-quality food across all areas of the hotel, including the restaurant, lounge/bar menu, room service, and extensive banqueting operations for weddings, dinner dances, conferences, and special events. You will assist in leading the kitchen team, ensuring efficient service, consistent standards, and a memorable dining experience for all guests
Location: Lancashire Manor Hotel – 80-Bedroom Property with Restaurant, Weddings & Events
40 Hours per week over 5 Days
Kitchen Leadership & Team Management
- Support the Head Chef in managing the daily operation of the Lancashire Manor Hotel kitchen.
- Supervise, train, and motivate chefs and kitchen porters.
- Lead the kitchen in the absence of the Head Chef, ensuring smooth and efficient service.
- Help organise staff rotas and communicate responsibilities clearly.
Food Production & Service
Prepare, cook, and present high-quality dishes to Lancashire Manor Hotel’s standards.
- Oversee multiple kitchen sections to maintain consistency and timely service.
- Support both restaurant service and large-scale banqueting operations.
- Contribute to menu planning, seasonal menus, and event-specific dishes.
Banqueting, Weddings & Events
Oversee food preparation for weddings, gala dinners, dinner dances, buffets, and corporate events.
- Ensure accuracy in following function sheets, dietary requirements, and presentation standards.
- Maintain strong communication with the events and front-of-house teams to ensure seamless service.
Quality, Safety & Compliance
Uphold food hygiene, allergen management, and HACCP standards at all times.
- Ensure proper stock rotation, storage, and temperature control.
- Keep kitchen areas clean, organised, and inspection-ready.
- Monitor food quality to maintain Lancashire Manor Hotel’s excellent reputation.
Stock Control & Cost Management
Assist with ordering, stock checks, and managing deliveries efficiently.
- Work with the Head Chef to achieve food GP targets and reduce waste.
- Help maintain accurate stock usage and identify cost-saving opportunities.
Skills & Experience
Previous experience as a Sous Chef (or strong CDP ready to step up) in a hotel or similar high-volume kitchen.
- Proven experience working in both restaurant and banqueting environments.
- Strong leadership, communication, and organisational skills.
- Knowledge of food safety and professional kitchen standards.
- Ability to thrive under pressure during busy service periods and large events.
Personal Attributes
- Passionate about food and delivering excellent guest experiences.
- Reliable, organised, and calm during fast-paced operations.
- Creative and confident in contributing fresh menu ideas.
- Strong team player with a positive attitude.
Job Types: Full-time, Permanent
Pay: £30,000.00 per year
Benefits:
- Company pension
- Free parking
Work Location: In person
