Sous Chef

The Sous Chef is the second-in-command in the hotel's 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 Chef's 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
  
  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
  
  Full-time, permanent role
• Flexible hours including evenings, weekends, and holidays
• Fast-paced kitchen environment
• Prolonged standing and use of kitchen equipment required