Aspiring Sous Chef — Fine Dining, 3 AA Rosette

Carden Park Hotel; Chester; On-site; GBP 27,000 - 37,000; Full time

Benefits offered by this job

Share of service charge

Discounted hotel accommodation

Discounted food and drink

Free staff lunch

Free on-site parking

Access to EAP

Free Golf and Leisure Club membership

Two paid charity days per year

Job summary

Carden Park Hotel in Chester is seeking a passionate Junior Sous Chef to join the Vines Restaurant's acclaimed kitchen. You will work under the Sous Chef and Head Chef to deliver exceptional fine dining and help lead a busy brigade.

The role offers 40 hours per week, evenings and weekends, with a clear path to develop leadership skills in a luxury hospitality environment. Previous experience in high-volume kitchens and a commitment to food safety are essential.

Qualifications

• Strong culinary skills with a positive attitude and passion for producing exceptional food.
• Previous experience in quality hotels, restaurants or high-volume kitchens is essential.
• Ability to remain calm under pressure and work effectively as part of a team.

Responsibilities

• Prepare and cook high-quality dishes to the highest standards.
• Support the Sous Chef and Head Chef in daily operations.
• Assist with menu development and seasonal ideas.
• Maintain food hygiene, health and safety, and cleanliness standards.
• Assist with stock control, food cost management and rotation.
• Supervise, motivate and develop junior kitchen staff.
• Ensure consistency in food quality and presentation in a busy environment.

Skills

Cooking

Menu development

Food safety

Stock management

Team leadership

Job description

Carden Park Hotel in Chester is seeking a passionate Junior Sous Chef to join the Vines Restaurant's acclaimed kitchen. You will work under the Sous Chef and Head Chef to deliver exceptional fine dining and help lead a busy brigade.

The role offers 40 hours per week, evenings and weekends, with a clear path to develop leadership skills in a luxury hospitality environment. Previous experience in high-volume kitchens and a commitment to food safety are essential.