Job Title – Sous Chef Hotel
If the following job requirements and experience match your skills, please ensure you apply promptly.Salary – £31,000 – £32,000Full time, PermanentPosition OverviewThe Sous Chef is the second-in-command in the hotels 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 ResponsibilitiesCulinary OperationsPrepare and present high-quality dishes in line with hotel standardsSupervise food preparation and ensure consistency in taste, portioning, and presentationSupport menu development with a focus on quality, innovation, and valueMonitor standards during service and take corrective action where requiredTeam LeadershipLead and motivate the kitchen brigade during serviceDelegate tasks and oversee daily kitchen workflowSupport training, induction, and development of team membersTake responsibility for the kitchen in the Head Chefs absenceOperations & CollaborationWork closely with Front of House to deliver smooth and efficient serviceSupport delivery of conferences, banqueting, and eventsEnsure effective communication and shift handoversParticipate in operational meetings where requiredCost Control & Stock ManagementAssist in maintaining food costs in line with budgetMonitor stock levels, ordering, and storage to minimise wasteSupport inventory control and purchasing processesBe proactive in managing waste and supporting profitabilityHygiene & ComplianceMaintain high standards of hygiene in line with HACCP, CookSafe, and COSHHEnsure compliance with all health & safety and food safety regulationsReport hazards, incidents, and equipment issues promptlySupport audits, risk assessments, and statutory training complianceCustomer & Brand StandardsDeliver a professional, efficient, and friendly service to all guestsLead by example to achieve high levels of guest satisfactionPromote hotel offerings and contribute to a positive guest experienceUphold Angus Hotels brand standards at all timesSkills & CompetenciesCulinary Expertise: Strong cooking skills and xwzovoh knowledge of kitchen operationsLeadership: Ability to lead and develop a team in a fast-paced environmentOrganisation: Strong time management and attention to detailCommunication: Clear and effective teamwork across departmentsCommercial Awareness: Understanding of cost control and kitchen efficiencyWorking ConditionsFull-time, permanent roleFlexible hours including evenings, weekends, and holidaysFast-paced kitchen environmentProlonged standing and use of kitchen equipment requiredPerformance IndicatorsFood quality and guest satisfactionKitchen efficiency and team performanceCompliance with hygiene and safety standardsContribution to cost control and menu developmentNOTE – Applicants must have the full right to work in the UK to be considered for this role…