Sous chef Work, Jobs in Fordham, Ess (with Salaries)

Head Chef
Stoke by Nayland Resort —Colchester
- Weekend availability
- Inventory control
- Hotel
- Human resources
- Free parking
- Employee assistance programme
Head Chef
Martello Lounge —Clacton-on-Sea
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Management
- Employee discount
Quick apply
Sous Chef
Galvin Green Man —Chelmsford
- £43,000 - £45,000 a year
- Full-time
- Bar
- In-person
- Restaurant
- Employee assistance programme
Quick apply
9d
Sous Chef
Black Horse Cafe —Colchester
- Full-time
- Management
- Cooking
- In-person
Quick apply
7d
Chef de Partie
Stoke by Nayland Resort —Colchester
- £14.77 - £16.77 an hour
- Bar
- Cooking
- Hotel
- Free parking
- Employee assistance programme
Junior Sous Chef
Bill's - Colchester —Colchester
- £15.50 an hour
- Full-time
- Flexible schedule
Quick apply
1d
Full Time Chef de Partie
Poplar Nurseries Ltd —Marks Tey
- Weekend availability
- Cooking
- Cleaning
- Restaurant
- Free parking
- Employee discount
Quick apply
EXPERIENCED Sous Chef
Three Wise Monkeys —Colchester
- £13 - £14 an hour
- Part-time
- In-person
- Training & development
- Leadership
- Employee discount
- Referral programme
Quick apply
6d
Sous Chef
Carluccio's - Colchester —Colchester
- From £16 an hour
- Full-time
- Inventory control
- Cooking
- Mentoring
- Employee discount
Quick apply
9d
Sous Chef
ESS Compass —Wattisham
- £33,500 a year
- Full-time
- Inventory control
- Organisational skills
- Budgeting
- Employee discount
Senior Sous Chef
The Brewers Rattlesden —Rattlesden
- £26,500 - £38,000 a year
- Full-time
- Hospitality
- Cooking
- In-person
Quick apply
6d
Head Chef
Thomas Franks Ltd —Ipswich
- £40,000 a year
- Full-time
- Hospitality
- Customer service
- English
- Free parking
- Employee assistance programme
Quick apply
Head Chef
Wrights Cafe Ltd —Bury St. Edmunds
- £31,500 a year
- Full-time
- Hospitality
- Sales
- Team management
Quick apply
Chef de Parte
Osea Leisure Park —Maldon
- £15 - £17 an hour
- Full-time
- Culinary experience
- Cooking
- Hotel
- Free parking
Quick apply
Assistant Head Chef
ASK Italian —Colchester
- £12.71 - £15.75 an hour
- Full-time
- Hospitality
- Sales
- Team management
- Annual leave
- Employee discount
2d
Chef de Partie
The Essex Golf and Country Club —Colchester
- £28,000 - £29,000 a year
- Weekend availability
- Serving
- Hospitality
- Management
- Free parking
- Employee assistance programme
13d
Sous Chef - Bank
Avery Healthcare —Braintree
- £13.50 an hour
- Management
Quick apply
senior sous chef
wagamama —Chelmsford
- £40,653 a year
- Full-time
- Continuous improvement
- Mentoring
- Restaurant
3d
Sous Chef
El Pulpo Limited —Witham
- £13 - £16 an hour
- Part-time
- Free parking
- Employee discount
Quick apply
junior sous chef
Wagamama —Bury St. Edmunds
- £13.70 an hour
- Full-time
- Inventory control
- Continuous improvement
- Training & development
12d

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Head Chef

Stoke by Nayland Resort -
Colchester

Apply Now

Job details

Seasonal

Benefits

Free parking
Discounted or free food
Employee assistance programme
On-site parking

Qualifications

Cost management
Pricing
Kitchen staff training and mentoring
Inventory control
Operations management
Food service team management
Stock ordering
Food hygiene
Coaching
Cost control
Payroll management
Performance management
Food safety and hygiene regulations
Menu planning
Seasonal menu design
Food waste reduction
Kitchen cost control
HACCP
Kitchen team management
Human resources
Recruiting
Organisational skills
Cleaning
Purchasing
Risk assessment
Kitchen inventory control
Specials menu development
Training & development
Chef experience
Kitchen stock ordering
Negotiated procurement
Leadership
Team motivation leadership
Professional kitchen experience
Negotiation
Hotel experience
Rota coordination

Full job description

Department: Food & Beverage

Closing date: Ongoing

Salary:

We are looking for an experienced and ambitious Head Chef to join our kitchen leadership team and help drive the continued success of our food offering across the Resort.

As Head Chef, you will work closely with the Executive Head Chef to lead the kitchen operation, inspire the brigade and deliver exceptional food standards across our restaurant and hospitality outlets.
This is a hands-on leadership role requiring strong operational management, creativity, financial awareness and a passion for delivering high-quality seasonal menus using fresh, locally sourced ingredients.

You will be responsible for ensuring outstanding food quality, maintaining profitability targets, leading and developing the kitchen team, and ensuring compliance with all food safety and health & safety legislation.

Key responsibilities:

Leadership & Operations

Lead and motivate the kitchen brigade, including Sous Chefs, Chef de Parties and Commis Chefs
Maintain consistently high food quality and presentation standards
Support the planning and implementation of seasonal menus and new menu concepts
Promote local produce and seasonal ingredients
Work collaboratively with Front of House teams to deliver an exceptional guest experience
Ensure smooth day-to-day kitchen operations and excellent communication throughout service

Financial & Commercial Performance

Manage food purchasing, stock control and ordering procedures
Minimise wastage and control departmental food costs in line with budgeted GP targets
Review menus and pricing regularly to maximise revenue opportunities
Support payroll and rota management in line with business levels
Work alongside suppliers to negotiate the best possible pricing

Team Development

Lead by example and create a positive, professional kitchen culture
Prepare weekly rotas and holiday planning
Support training, coaching and development across the kitchen team
Ensure team members complete required training in Food Safety, HACCP, COSHH and Allergens
Assist with recruitment, performance management and HR matters where required

Compliance & Standards

Ensure full compliance with HACCP, food hygiene and allergen legislation
Maintain accurate health & safety records and risk assessments
Uphold Stoke by Nayland Resort policies and procedures at all times
Maintain a clean, safe and organised kitchen environment

What we're looking for:

Previous experience as a Head Chef or Senior Sous Chef within a quality hotel, resort or high-volume restaurant environment
Strong leadership and people management skills
Excellent knowledge of food safety, allergens and HACCP procedures
Commercially aware with strong cost control experience
Passionate about fresh food, menu innovation and guest satisfaction
Calm under pressure with excellent organisational skills
Flexible approach to working hours, including evenings and weekends

SbN team benefits:

Discounted food and drink in our bars and restaurants
Discounted hotel stays for yourself, friends and family
Employee Assistance Programme
Training and development opportunities
Free on-site parking
Discounted golf and leisure club membership

Additional information:

This role may require flexibility to support the wider kitchen and Resort operation as needed. Duties and responsibilities may evolve in line with business requirements.

Discounted food and drink in our bars and restaurants
Discounted hotel stays for yourself, friends and family
Employee Assistance Programme
Training and development opportunities
Free on-site parking
Discounted golf and leisure club membership

Apply Now

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