Sous Chef

The Club Hotel is seeking a motivated Sous Chef & Commis Chef. As Sous Chef, you will support the Head Chef in leading kitchen operations, ensuring the highest standards of food quality, consistency, and creativity. This is a hands‑on role that requires strong leadership and excellent organisation. Key Responsibilities Sous Chef: Support the Head Chef in overseeing daily kitchen operations Lead, train and inspire the kitchen team, fostering a positive and collaborative culture Monitor and maintain inventory levels, ordering stock as required while controlling food and labour costs Ensure food safety and hygiene standards are met at all times Contribute to menu planning, seasonal updates and creative specials that align with The Club Hotels culinary vision Coordinate with the front‑of‑house team to ensure seamless service About You: Experienced in a similar role within a premium or high‑volume restaurant environment. Skilled in managing and motivating a kitchen team. Organised, calm under pressure, and able to balance creativity with consistency. Commis Chef Responsibilities: Prepare mise en place for your assigned section Operate each section of the kitchen: Fryer, Larder, Pass, Pans & Grill Maintain cleanliness and organisation of the kitchen (workstation, equipment, fridges) Organised & calm under pressure Follow food safety and hygiene standards (HACCP) Receive and store deliveries correctly Help with stock rotation and inventory Support other sections when needed Requirements: Certificate 3 in commercial cookery Enthusiasm and willingness to learn Ability to work in a fast‑paced, high‑pressure environment Good teamwork and communication skills Flexible availability (evenings, weekends, holidays) #J-18808-Ljbffr