The Sous Chef, reporting directly to the Hospitality Manager, plays a critical role in overseeing culinary operations within the clubhouse kitchen, halfway house, and golf and leisure centre under the guidance of the Hospitality Manager. The ideal candidate will demonstrate exceptional culinary skills, leadership abilities, and a passion for delivering high-quality food experiences in a fast-paced hospitality environment. The Sous Chef will collaborate closely with the Hospitality Manager to ensure seamless kitchen operations, maintain food quality standards, and uphold strict adherence to safety and sanitation guidelines. REQUIREMENTS: A culinary qualification (eg International Hotel School or similar) Minimum 3 years OPERATIONAL experience on a Sous Chef Level A valid code B driving license Up to date Food Portfolio

Key Responsibilities: Assist the Executive Chef or Head Chef in managing kitchen operations, ensuring smooth service and efficient food production. Supervise, train, and motivate kitchen staff, ensuring they adhere to food safety standards, recipes, and portion control guidelines. Oversee the preparation, cooking, and presentation of food during service, ensuring consistency and quality. Help create, plan, and implement new menus, seasonal dishes, and specials. Monitor food inventory, order supplies, and ensure proper storage and rotation of stock. Assist in maintaining the cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations. Ensure that all kitchen equipment is properly maintained and report any issues to the Executive Chef. Collaborate with front-of-house staff to ensure smooth communication and efficient service. Handle food costs, portion control, and waste management to maximize kitchen efficiency and profitability. Address guest concerns or complaints regarding food and service promptly and professionally. Assist in the development and execution of training programs for kitchen staff, enhancing skills and knowledge. Work closely with the Executive Chef to ensure the kitchen is operating within budgetary and quality parameters. Qualifications & Experience: Minimum of 35 years of experience in a professional kitchen, with at least 2 years in a supervisory role. Culinary degree or equivalent qualification in professional cooking. Strong knowledge of cooking techniques, food preparation, and presentation standards. Excellent leadership, communication, and organizational skills. Ability to work efficiently in a high-pressure environment, maintaining a calm and focused demeanor. Strong understanding of food safety and hygiene regulations. Ability to manage multiple tasks and priorities effectively. Flexibility to work evenings, weekends, and public holidays as required