Nestled in the historic heart of Pembrokeshire, set against the stunning back drop of South Beach. Benefits £30 BB per night colleague rate £60 BB per night for Friends and Family rate Celebration of milestone employment anniversaries 50% off Food & Beverage in our hotels Meals on duty provided Access to Hospitality Rewards Offerings from retail and dining discounts Employee Assistance Programme and same day on-line GP appointments Quarterly Shining Star recognition Annual colleague celebrations The Role of Sous Chef The Sous Chef role is a great opportunity for a passionate Sous Chef to join the team. Our Sous Chef will support the day to day operation of the kitchen supporting the efficient running to deliver quality food. Our Sous Chef will have passion and commitment to delivering quality, they will work well with the Head Chef and be confident in the day to day management of the kitchen. They will ensure they lead by example with preparation & production of food to a high standard. As Sous Chef you will be part of a kitchen brigade that produce a memorable food experience, ensure all Food Hygiene and Health & Safety standards are adhered to. You will have a passion for quality and service, have exceptional organisational skills and be able to work using your own initiative. Along with the Head Chef you will have good processes in place to manage stock, effective ordering and meet the budgeted food cost whilst playing a vital part in creating a harmonise working environment. This is an ideal role for someone with previous Senior Chef or Kitchen Manager experience with an eye for detail & a passion for delivering a great offering. Job Overview: As Sous Chef, you will be responsible for the daily operation of the kitchen. You will support the Head Chef with menu creation, food preparation, kitchen management, and ensuring high culinary standards. You will oversee kitchen colleagues, maintain hygiene and safety regulations, and work closely with the Head Chef and the wider management team to enhance the food and beverage offering. Experience & Qualifications Proven experience as a Chef de Partie or Sous Chef in a high-volume hotel or restaurant. Strong leadership and team management skills. Expertise in menu planning, food costing, and kitchen operations. Passion for culinary innovation and delivering outstanding dining experiences. Excellent knowledge of food safety and hygiene regulations. Ability to work under pressure and manage a busy kitchen environment. Strong organizational and problem-solving skills. Knowledge of food safety, hygiene, and kitchen best practices (e.g., HACCP and Food Safety certification preferred).

TPBN1_UKCT