St Michael's Manor Hotel
Sous Chef
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Company Description
St Michael's Manor Hotel is a unique country-style manor set within five acres of private English gardens, complete with its own lake. The hotel offers 30 individually styled bedrooms, providing guests with a distinctive and comfortable stay. Its restaurant features excellent views over the landscaped grounds, creating a memorable dining experience. Team members join a hospitality environment that values high-quality service, attention to detail, and a welcoming atmosphere for guests.
Role Description
The Sous Chef role is a full-time, on-site position based at St Michael's Manor Hotel in St Albans. The Sous Chef supports the Head Chef in planning and preparing high-quality dishes for the restaurant, events, and private functions.
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Daily responsibilities include:
- Overseeing food preparation
- Coordinating kitchen staff
- Maintaining consistent presentation and portion standards
- Ensuring food safety and hygiene regulations are followed
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The role involves assisting with menu development, managing stock and ordering ingredients, and helping to control food costs. The Sous Chef also contributes to training and mentoring team members, fostering a positive and efficient kitchen environment aligned with the hotel’s standards.
Qualifications
- Strong culinary skills, including experience with modern and classic techniques, plating, and high-quality ingredient handling.
- Background in restaurant or hotel kitchens at Chef de Partie or Sous Chef level, with proven ability to manage a busy service.
- Knowledge of food safety, HACCP, and kitchen hygiene standards, with relevant certifications preferred.
- Ability to lead and support a diverse kitchen team, including training, delegating tasks, and promoting collaboration.
- Good organizational and time management skills, with the capacity to prioritize, work under pressure, and meet service deadlines.
- Flexibility to work varying shifts, including evenings, weekends, and holidays, as required by hotel operations.
- Relevant culinary qualification or apprenticeship, or equivalent professional experience.
- Passion for hospitality, an eye for detail, and commitment to delivering an excellent guest dining experience.
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