Mid Kent Golf Club has recently brought catering in-house for the first time, following a full clubhouse refurbishment and a fresh menu launch. With a new Head Chef now in post and the kitchen team finding its feet, the club is appointing a Sous Chef to provide genuine bench strength below the Head Chef and to make the kitchen operation robust seven days a week.
This is a hands-on, senior kitchen role built around execution, consistency and team support. The Sous Chef will work alongside the Head Chef during the busiest services, deputise confidently in the Head Chef’s absence, and take real ownership of standards, food safety and the development of the wider kitchen team. The Mid Kent menu, specification sheets and operating framework are already in place – the job is to deliver them brilliantly, every shift, regardless of who is on or off.
We are looking for a technically competent, organised and calm operator who takes pride in doing the simple things well. Comfort with a Rational-style combi oven, an instinct for tidy mise en place and a genuine team-player attitude matter more than fine-dining flair. The role reports to the Head Chef and works closely with the Food & Beverage Manager and front of house to deliver one joined-up F&B operation.
Position Details
Job Title
Sous Chef
Location
Mid Kent Golf Club, Gravesend, Kent
Reports To
Head Chef
Responsible For
Kitchen Assistants and any casual kitchen staff, in the Head Chef’s absence
Working Pattern
Full-time, 40 hours per week, including weekends and bank holidays as required by a seven-day golf club operation
Salary
Competitive, commensurate with experience
3. Key Objectives (First 12 Months)
The Sous Chef will be expected to deliver against the following objectives during the first twelve months:
- Consistent execution: Deliver the agreed Mid Kent menu to the Head Chef’s standard, every shift, using the specification sheets provided.
- Effective deputising: Run the kitchen confidently and calmly in the Head Chef’s absence, including covering days off, annual leave and busy event days where two senior chefs are required.
- Food gross profit: Support the Head Chef in achieving and maintaining the target food gross profit of 60% through tight portion control, accurate prep, waste management and spec adherence.
- Equipment competence: Operate the Rational-style combi oven, flat-top plancher and bain-marie setup confidently across all services, and contribute to upskilling the wider team in their use.
- Team support and development: Help to develop the existing Kitchen Assistants and any casual staff, setting a clear example of pace, standards and professionalism.
- Process discipline: Embed and maintain robust opening, service and closing routines, daily and weekly checks, and the standard operating procedures that underpin a well-run kitchen.
4. Main Responsibilities
a) Kitchen Operations
- Day-to-day support of the Head Chef in the running of the kitchen: preparation, service and close-down across all shifts.
- Leading the kitchen during service in the Head Chef’s absence, holding the pass and keeping standards and timings tight.
- Delivering every dish to the agreed specification, every time – portion size, presentation, temperature and timing.
- Efficient use of the kitchen equipment, particularly the combi oven, flat-top plancher and bain-marie setup, to deliver a high-quality part-prep operation.
- Driving daily and weekly prep lists based on forecast covers, the golf diary and event bookings.
- Coordinating service timings with front of house to ensure smooth delivery at busy periods, particularly post-round and during functions.
b) Stock, Procurement and Waste
- Supporting the Head Chef with daily and weekly stock management: ordering, receiving deliveries, stock rotation, stock counts and variance analysis.
- Taking ownership of accurate prep numbers and tight portion control during your shifts to support the food GP target.
- Active waste management: proper storage, effective prep planning and full use of all purchased products, with daily waste recorded and reviewed.
- Flagging any procurement issues, quality concerns or product opportunities to the Head Chef early and clearly.
c) Team Support and Development
- Setting a clear example of pace, organisation, cleanliness and professionalism on every shift.
- Supporting the training, mentoring and development of the Kitchen Assistants and any casual staff, both on the job and through structured guidance.
- Helping with onboarding for new kitchen staff and casuals, ensuring everyone is trained in food safety, spec adherence and kitchen standards.
- Working as one integrated team with the Head Chef, Food & Beverage Manager, Bar Manager and front of house – one operation, not a kitchen versus front-of-house mentality.
- Communicating openly and early about any issues, challenges or opportunities, especially when deputising for the Head Chef.
d) Food Safety and Compliance
- Shared responsibility with the Head Chef for food safety, allergen management and hygiene standards within the kitchen.
- Completing and maintaining all required records, checks and logs on shift: temperature checks, fridge and freezer logs, cleaning schedules, allergen information and delivery records.
- Ensuring the kitchen operates in full compliance with health and safety regulations and club policies at all times.
- Keeping the kitchen, cold stores, dry stores and equipment to an exemplary standard of cleanliness, including support of the deep-clean schedule.
- Reporting any equipment issues, maintenance needs or compliance concerns to the Head Chef promptly.
e) Supporting the Member Experience
- Understanding that the kitchen exists to serve members and guests – consistency and reliability matter more than flair.
- Delivering food that members can rely on every visit: the same dish, the same way, the same standard.
- Supporting events, functions, societies and corporate days with well-planned, well-executed food that matches the promised offer.
- Being responsive to feedback from members and guests, working with the Head Chef and Food & Beverage Manager to address any issues quickly and fairly.
- Championing the culture of the club – a busy, social, bar-led clubhouse where food supports the experience rather than competing with it.
5. Skills, Experience and Profile
We are looking for the right individual more than a specific hard-and-fast skill set. The ideal candidate will demonstrate the following:
Essential
- Proven experience as a Sous Chef, Senior Chef de Partie or strong second-in-command in a part-prep, volume-focused environment – for example a gastro pub, branded casual-dining restaurant, members’ club or quality hotel.
- Confident leading service and holding the pass without supervision when required.
- Strong organisational and process discipline: someone who keeps the kitchen tidy, the specs followed, the checks completed and the team on track.
- Comfortable working to a defined menu and specification rather than needing the freedom to create from scratch.
- Practical commercial awareness: understands portion control, waste and how day-to-day decisions affect food GP.
- Genuine team player with the ability to work collaboratively with the Head Chef, front of house, the bar team and the Food & Beverage Manager.
- Calm, reliable and consistent under pressure – someone who delivers the same quality on a quiet Tuesday as on a busy Sunday or at a full function.
- Level 2 Food Safety qualification as a minimum (Level 3 preferred or willingness to obtain).
- Sound, practical knowledge of HACCP principles, allergen management and FSA compliance requirements.
- High personal standards of cleanliness, presentation and professionalism.
Desirable
- Working knowledge of Rational or similar combi ovens as the core of a kitchen operation.
- Understanding of golf club culture and how the golf diary affects F&B patterns and staffing.
- Experience of supporting a kitchen launch, re-opening or in-house transition.
- Allergen management training.
- Experience of event and function catering within a club or hotel setting.
- Formal culinary qualification (NVQ Level 2/3, City & Guilds, or equivalent).
6. What We Offer
Mid Kent Golf Club is a traditional private members’ club with a strong social culture and a loyal membership. This role offers the right person:
- A senior kitchen role in a newly refurbished clubhouse with brand new and serviced kitchen equipment.
- The chance to play a meaningful part in establishing in-house catering for the first time, working alongside an experienced Head Chef, a new Food & Beverage Manager and an experienced consultancy team.
- A clearly defined role with a finished menu, spec sheets and operating framework – you execute and deputise, you don’t have to build it from scratch.
- 40 hours a week, consistent across the year, with sociable closing times compared to many restaurants.
- A supportive management structure that values communication, fairness and long-term relationships.
- A clear pathway for development for an ambitious chef looking to take the next step.
7. Reporting and Structure
This role reports directly to the Head Chef and sits within the wider F&B department. The Sous Chef is the senior chef on duty in the Head Chef’s absence and works closely with the Kitchen Assistants, Bar Manager and front of house to deliver a joined-up F&B operation.
The Head Chef and Food & Beverage Manager will both be involved in the recruitment process for this role, ensuring that the right working relationships are established from day one. The Sous Chef will be expected to contribute to regular kitchen and F&B meetings, planning sessions and menu reviews.
Job Type: Full-time
Pay: £27,000.00-£32,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Work Location: In person
