Fusion Sous Chef — Lead Kitchen, Spa Resort

Carden Park Hotel Ltd; Chester; Hybrid; GBP 29,000 - 39,000; Full time

Benefits offered by this job

Service charge share

Accommodation discount

Food & drink discount

Spa access

Staff lunch

On-site parking

EAP

Leisure club access

Staff transport

Career progression

Qualifications funding

Outdoor discounts

Charity days

Job summary

Carden Park Hotel Ltd is seeking a Sous Chef to join our team at the 5* spa resort. You will lead kitchen operations, prepare high-quality fusion dishes, and support menu development across 8 kitchens while maintaining premium presentation and cost control.

The role requires 40 hours per week, including evenings, weekends and bank holidays. The salary is £34,200 plus service charge and paid overtime, with ample opportunities for progression within the hotel.

Qualifications

• Proven experience as Sous Chef or in a senior kitchen role.
• Passionate about fusion cuisine and exploring different flavours.
• Creative and confident in bringing new ideas to the menu.
• Strong attention to detail in presentation and quality.
• Organised and able to stay calm in a busy kitchen.
• Natural leader who develops others.

Responsibilities

• Prepare and cook fresh, high-quality dishes with a focus on fusion cuisine.
• Support menu development with creative ideas and new flavour combinations.
• Work with fresh, seasonal ingredients to create nutritious and flavourful dishes.
• Maintain consistently high standards of presentation, quality and service.
• Help manage gross profit margins, stock rotation and kitchen costs.
• Maintain a safe, clean and hygienic working environment.
• Support and develop junior chefs and kitchen staff.

Skills

Fusion cuisine

Menu development

Quality standards

Attention to detail

Leadership

Teamwork

Calm under pressure

Staff development

Presentation

Job description

Carden Park Hotel Ltd is seeking a Sous Chef to join our team at the 5* spa resort. You will lead kitchen operations, prepare high-quality fusion dishes, and support menu development across 8 kitchens while maintaining premium presentation and cost control.

The role requires 40 hours per week, including evenings, weekends and bank holidays. The salary is £34,200 plus service charge and paid overtime, with ample opportunities for progression within the hotel.