We're seeking a talented Sous Chef or ambitious Chef de Partie ready to step up and make their mark in a quality-focused kitchen environment.
About The Role Join our passionate culinary team and work closely with the Head Chef to deliver exceptional dining experiences. Our Bar & Brasserie operates all day, serving everything from morning coffee through to dinner and Sunday lunches, giving you the chance to showcase your skills across varied service periods.
This is a hands-on role where you'll be instrumental in shaping our menu offerings, working with an abundance of fresh, local, and seasonal produce to create dishes that celebrate the best of British cooking.
What You'll Be Doing
- Assist the Head Chef with food preparation, cooking, and kitchen management
- Lead, supervise and mentor the kitchen team, providing ongoing training and development
- Ensure consistent high-quality food production that meets our culinary standards
- Maintain a spotless, safe kitchen environment in line with food safety regulations
- Collaborate with front-of-house to guarantee smooth service and excellent guest experiences
- Contribute to menu creation and updates, making the most of seasonal ingredients
- Manage kitchen operations including inventory and equipment maintenance
- Experience: 3-5 years in a hotel kitchen environment
- Qualifications: Level 2 Food Safety certificate (essential) - Level 3 preferable (training provided)
- Leadership: Proven ability to manage and inspire a kitchen team
- Technical Skills: Excellent knowledge of food preparation techniques and culinary standards
- Personality: Passion for hospitality and delivering outstanding guest experiences
- Adaptability: Comfortable working in a fast-paced environment while maintaining attention to detail
- Work with premium local and seasonal ingredients
- Clear career progression pathway
- Dynamic all-day dining operation with variety
- Supportive environment with training opportunities