Job Summary
We are seeking an experienced, passionate and highly organised Senior Sous Chef to support the Head Chef in leading our kitchen team and managing the day-to-day operation of the kitchen.
The successful candidate will play a key role in maintaining consistently high standards of food quality, presentation, hygiene and service. You will help lead, train and motivate the kitchen team while ensuring the department operates efficiently, safely and within agreed financial targets.
This is an excellent opportunity for an ambitious chef who is ready to take on greater responsibility and contribute to menu development, team progression and the continued success of the business.
Key Responsibilities
- Support the Head Chef in overseeing all daily kitchen operations and food production.
- Deputise for the Head Chef during holidays, days off and periods of absence.
- Lead and motivate the kitchen team, creating a professional, positive and supportive working environment.
- Ensure all food is prepared, cooked and presented consistently to the agreed recipes and specifications.
- Maintain high standards of food quality, portion control and presentation throughout every service.
- Assist with menu planning, seasonal dish development, recipe testing and the creation of daily specials.
- Support the Head Chef with food costing, gross profit targets and menu profitability.
- Monitor food waste, portion sizes and stock usage to help control costs.
- Assist with ordering, stock control, stock rotation and checking the quality of deliveries.
- Ensure all food is stored, labelled and rotated correctly in line with food safety procedures.
- Maintain full compliance with food hygiene, allergen, HACCP, COSHH and health and safety requirements.
- Ensure all temperature checks, cleaning schedules and food safety records are completed accurately.
- Lead kitchen briefings and communicate menu changes, allergens, bookings and service requirements clearly.
- Train, mentor and develop junior chefs and kitchen team members.
- Support recruitment, induction, probation reviews and ongoing performance management.
- Assist with rotas, holiday planning and maintaining appropriate staffing levels.
- Work closely with the front-of-house team to ensure smooth and efficient service.
- Respond professionally to customer feedback and resolve food-related issues promptly.
- Ensure kitchen equipment is used safely and report any faults or maintenance requirements.
- Maintain high standards of cleanliness, organisation and personal presentation.
- Ensure all team members clock in and out correctly for every shift.
- Promote a culture of teamwork, accountability and continuous improvement.
Skills and Experience
- Previous experience as a Sous Chef or Senior Sous Chef in a busy restaurant, hotel or hospitality environment.
- Strong culinary knowledge with excellent preparation, cooking and presentation skills.
- Proven experience leading and supervising a kitchen team.
- A good understanding of food costing, stock control, waste management and gross profit.
- Strong knowledge of food hygiene, allergens, HACCP and health and safety procedures.
- Excellent organisational and time-management skills.
- Ability to remain calm and professional during busy services.
- Strong communication skills and the ability to work effectively with both kitchen and front-of-house teams.
- A positive and hands-on approach to leadership.
- Passion for developing people and maintaining high standards.
- Flexibility to work evenings, weekends, public holidays and busy seasonal periods.
Qualifications
- A recognised professional cookery qualification is desirable.
- A current food hygiene certificate is required.
- Allergen awareness and health and safety training are desirable.
What We Are Looking For
We are looking for a reliable and motivated chef who takes pride in their work, leads by example and enjoys being part of a busy and ambitious team.
The ideal candidate will be commercially aware, organised and committed to delivering consistently excellent food. They should be confident taking responsibility for the kitchen in the Head Chef’s absence and be keen to progress further within the business.
Pay: From £35,000.00 per year
Work Location: In person
