Sous Chef

4 Days Old

Job Title - Sous Chef Hotel Salary - £31,000 - £32,000 Full time, Permanent Position Overview The Sous Chef is the second-in-command in the hotels kitchen, supporting the Head Chef in managing day-to-day culinary operations. This role ensures the consistent delivery of high-quality food across all hotel outlets, including the restaurant, bar, room service, and conference & banqueting, with a strong focus on weddings, events, and group dining. The Sous Chef combines hands-on cooking with leadership responsibility, supporting kitchen performance, team development, and efficient service delivery. Key Responsibilities Culinary Operations Prepare and present high-quality dishes in line with hotel standards Supervise food preparation and ensure consistency in taste, portioning, and presentation Support menu development with a focus on quality, innovation, and value Monitor standards during service and take corrective action where required Team Leadership Lead and motivate the kitchen brigade during service Delegate tasks and oversee daily kitchen workflow Support training, induction, and development of team members Take responsibility for the kitchen in the Head Chefs absence Operations & Collaboration Work closely with Front of House to deliver smooth and efficient service Support delivery of conferences, banqueting, and events Ensure effective communication and shift handovers Participate in operational meetings where required Cost Control & Stock Management Assist in maintaining food costs in line with budget Monitor stock levels, ordering, and storage to minimise waste Support inventory control and purchasing processes Be proactive in managing waste and supporting profitability Hygiene & Compliance Maintain high standards of hygiene in line with HACCP, CookSafe, and COSHH Ensure compliance with all health & safety and food safety regulations Report hazards, incidents, and equipment issues promptly Support audits, risk assessments, and statutory training compliance Customer & Brand Standards Deliver a professional, efficient, and friendly service to all guests Lead by example to achieve high levels of guest satisfaction Promote hotel offerings and contribute to a positive guest experience Uphold Angus Hotels brand standards at all times Skills & Competencies Culinary Expertise: Strong cooking skills and knowledge of kitchen operations Leadership: Ability to lead and develop a team in a fast-paced environment Organisation: Strong time management and attention to detail Communication: Clear and effective teamwork across departments Commercial Awareness: Understanding of cost control and kitchen efficiency Working Conditions Full-time, permanent role Flexible hours including evenings, weekends, and holidays Fast-paced kitchen environment Prolonged standing and use of kitchen equipment required Performance Indicators Food quality and guest satisfaction Kitchen efficiency and team performance Compliance with hygiene and safety standards Contribution to cost control and menu development NOTE - Applicants must have the right to work in the UK to be considered for this role

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Location:
Gb
Job Type:
FullTime

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