Sous Chef

Working closely with the Head Chef, you will help lead the kitchen across a varied and high-quality operation — driving standards, supporting the team and deputising confidently when needed.

• Supporting the Head Chef in the day-to-day running of a staff restaurant and hospitality operation
• Delivering a varied menu of hot dishes, soups, salad bar and grab-and-go with consistency and quality
• Deputising for the Head Chef in their absence and taking full ownership of the kitchen
• Maintaining exceptional food safety, hygiene and allergen management standards at all times
• Keeping thorough, accurate due diligence and safety records — always audit-ready
• Managing prep, production and service across multiple menu formats with precision
• Supporting with stock management, ordering and waste control
• Coaching and developing junior chefs and helping to build a strong kitchen culture

ABOUT YOU

You’re a versatile, well-rounded chef with a strong technical foundation and the confidence to lead. You take food safety as seriously as you take your food — and you’re ready to step up and own a kitchen.

• Proven experience as a Sous Chef or strong Senior Chef de Partie ready to step up — essential
• Sound allergen management knowledge and food safety expertise — essential
• Experience across a variety of cookery styles and cuisines — hot dishes, soups, salads and grab-and-go
• Confident deputising for a Head Chef and managing a kitchen independently
• Meticulous with due diligence, safety records and compliance documentation
• A calm, organised approach to busy service and changing priorities
• A team player who leads by example and brings the best out of those around them