Fixed Term Sous Chef

Golf; High Wycombe; On-site; GBP 26,000 - 38,000; Full time

Job summary

Golf is seeking a proactive Sous Chef to support the Head Chef in delivering exceptional food quality and operational excellence. You will manage daily kitchen activities, oversee food preparation for casual dining and functions, and ensure consistency, efficiency, and profitability.

You will also lead and develop the kitchen team, support recruitment and training, and help drive cost control, stock management and compliance with food safety standards.

Qualifications

• Experience in kitchen leadership and supervision.
• Knowledge of food safety and health & safety requirements.
• Experience with cost control and stock management.
• Ability to recruit and develop staff.

Responsibilities

• Manage day-to-day kitchen operations and food preparation for casual dining and events.
• Lead, develop and motivate the kitchen team to maintain high performance and accountability.
• Support recruitment, induction, training and performance management of the kitchen staff.
• Act as deputy to the Head Chef when required and uphold high operational standards.

Skills

Leadership

Food safety

Cost control

Team development

Recruitment

Job description

About the role

The Sous Chef plays a key leadership role within the kitchen operation, supporting the Head Chef in delivering exceptional food quality, operational excellence, and outstanding customer experiences. Responsible for the day-to-day management of kitchen activities, the Sous Chef oversees food preparation for both casual dining and functions, ensuring dishes are prepared and presented to the highest standards while maintaining consistency, efficiency, and profitability.

Working closely with the Head Chef, the Sous Chef supports the development and execution of the clubs food offering through innovative menu creation, effective cost control, resource planning, and compliance with all food safety and health and safety requirements. The role contributes to the achievement of commercial objectives by managing food and labour costs, minimising waste, monitoring stock and purchasing activities, and ensuring company procedures and policies are followed at all times.

The Sous Chef is also responsible for leading, developing, and motivating the kitchen team, creating a positive and high-performing culture that encourages continuous improvement, collaboration, and accountability. This includes supporting recruitment, induction, training, performance management, and ensuring compliance with all mandatory learning requirements.

Acting as deputy to the Head Chef when required, the Sous Chef plays an integral role in maintaining high operational standards, driving team performance, and ensuring the kitchen consistently delivers a safe, efficient, and customer-focused service that enhances the overall club experience.