Sous Chef

This is a hands-on leadership role for a passionate chef who enjoys mentoring others, maintaining exceptional standards, and contributing to menu development and continuous improvement.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Support the Head Chef in the daily management and operation of the kitchen.
• Supervise and motivate the kitchen team to ensure food is prepared and presented to the highest standards.
• Lead the kitchen in the absence of the Head Chef, ensuring smooth and efficient operations.
• Assist with menu preparation, seasonal menu changes, recipe development, and food presentations.
• Ensure all food is produced consistently in line with company specifications and quality standards.
• Support stock management, including ordering, stock rotation, wastage control, and weekly stock takes.
• Assist with food costing and portion control to help achieve budget and GP targets.
• Ensure compliance with all Food Safety, HACCP, allergen management, and Health & Safety procedures.
• Train, coach, and support junior chefs and kitchen assistants to develop their skills and confidence.
• Ensure all kitchen equipment is maintained, cleaned, and used safely.
• Maintain accurate kitchen records, including temperature logs, cleaning schedules, and food safety documentation.
• Work closely with the Events and Operations teams to ensure successful delivery of public dining cruises and private events.
• Promote a positive team culture and demonstrate the company's RESPECT Service values.
• Support recruitment, onboarding, and development of kitchen team members where required.
• Continuously identify opportunities to improve food quality, efficiency, and guest satisfaction.

REQUIREMENTS & QUALIFICATIONS

• Previous experience as a Sous Chef or an experienced Chef de Partie looking to progress into a leadership role.
• Experience within high-volume catering, hospitality, banqueting, or event operations.
• Professional cookery qualification is desirable but not essential.
• Strong knowledge of food preparation, presentation, and kitchen operations.
• Good understanding of food hygiene, HACCP, allergen legislation, and Health & Safety requirements.
• Experience managing or supervising kitchen teams.
• Good organisational and time management skills with the ability to prioritise during busy service periods.
• Financial awareness, including stock control, food costs, and waste reduction.
• Experience using stock management or procurement systems (such as Procure Wizard or equivalent) is advantageous.
• Passion for producing high-quality food with excellent attention to detail.
• Excellent communication and interpersonal skills.
• Flexible approach to working hours, including evenings, weekends, and seasonal events as required.

All employees must commit to upholding our RESPECT values. They are as follows:

• Respect - We will value, appreciate, and respect each other. We will foster diversity and inclusivity.
• Environment - We will Respect our planet. We will conserve, protect, and educate. We will practice environmental stewardship.
• Safety #1 - We will think and work safely. We will follow safety standards and instructions. We will create a safe and secure workplace.
• Professionalism - We will conduct ourselves professionally. We will take responsibility for our actions. We will own the problem until it is solved.
• Exceed - We will continuously improve. We will exceed standards and expectations.
• Communication - We will be open and honest. We will choose a respectful approach. We will share information with others effectively.
• Teamwork - We will exist to serve others. We will anticipate the needs of others. We will have fun and practice “enthusiastic friendliness”.

As an equal opportunities’ employer, we are committed to the equal treatment of all current and prospective employees and do not condone discrimination on the basis of age, disability, sex, sexual orientation, pregnancy and maternity, race or ethnicity, religion or belief, gender identity, or marriage and civil partnership.

We aspire to create a diverse and inclusive environment. Candidates for employment or promotion will be assessed objectively against the requirements for the position.