Junior Sous Chef

No.131 The Promenade; Cheltenham; On-site; GBP 32,000 - 45,000; Full time

Benefits offered by this job

Equal Share of Tronc

Staff discount 50% on F&B

Discount across family of businesses

Monthly team incentives

Team events

Pension scheme

Salary Sacrifice

Refer a friend reward

Fast-track progression

Uniform provided

Duty meals

Flexible days/off

Additional holiday increases up to 5

Team events & incentives

Job summary

No.131 The Promenade in Cheltenham seeks a Kitchen Manager reporting to the Head Chef to oversee daily kitchen operations, champion company standards, and work collaboratively with the Brigade and Front of House to ensure consistent food quality across all service periods.

You will lead by example, manage day‑to‑day staffing, mentor the team, monitor stock and costs, ensure health and safety compliance, and contribute ideas to keep menus on trend and aligned with The Lucky Onion brand.

Qualifications

• Demonstrate high level of culinary skill and knowledge.
• Lead and train kitchen brigade to maintain standards.
• Ability to manage stock, costs and wastage.

Responsibilities

• Demonstrate high level of culinary skill, knowledge and expertise.
• Ensure that the quality of food and the delivery of it is as per The Lucky Onion brand.
• Work alongside the Head Chef to network and engage on social media; to raise the profile of the Company and our menus.
• Support the Head Chef to ensure food standards are consistently excellent.
• Provide ideas to ensure menus are on trend and marketable; ensuring competitor analysis is up to date etc.
• Lead by example in appearance, attitude and professionalism.
• Work alongside the Head Chef to support the day to day management of all kitchen staff.
• Support the training of the Brigade to retain and motivate staff.
• Learn to manage the staffing rota to ensure smooth service delivery and the retention and motivation of staff.
• Support the Head Chef to ensure they deliver accurate financial reports according to the Company procedures.
• Maintain kitchen stock and ensure wastage is minimized.
• Learn how to update and maintain kitchen systems (Kitchen Cut etc.).
• Ensure health & safety, fire and hygiene standards are followed; raise issues promptly.
• Maintain cleanliness and adherence to policies regarding allergies and F&H standards.

Skills

Culinary skills

Leadership

Stock management

Financial reporting

Tools

Kitchen Cut

Job description

Classic on the outside, contemporary British on the inside.

Traditional Georgian architecture, eclectic modern design, delicious, all-day dining. No.131 The Promenade is just a stone’s throw from the Montpellier district of Cheltenham, and has been named among the best hotels in the Cotswolds.

Benefits include,

• Equal Share of Tronc
• 50% staff F&B discount
• Discount across Family of businesses
• Monthly team incentives
• Regular group-wide team events
• Contributory pension scheme
• Salary Sacrifice available
• Refer a friend reward scheme
• The opportunity of fast-track progression
• Uniform provided
• Duty meals
• Flexible Days/Rostered days off
• Additional holiday increase up to 5 extra days based on time employed
• Team events & incentives

My purpose in the Lucky Onion is to assist in kitchen management, learning from the Head & Sous Chef and deputising for them in their absence. Developing my management skills to support the brigade and build and drive standards.

Overview of the role

Reporting to the Head Chef you will be involved in the smooth running of the kitchen, championing company standards, values and procedures. You will work positively and productively with the Brigade and the Front of House team to ensure consistency of food quality. To support the Head & Sous Chef to maintain a motivated and engaged brigade.

Inspirational Food Management

• To consistently demonstrate a high level of culinary skill, knowledge and expertise
• To ensure that the quality of food and the delivery of it is as per The Lucky Onion brand
• To work alongside the Head & Sous Chef to network and engage on social media; to raise the profile of the Company and our menus
• To support the Head Chef to ensure food standards are consistently excellent
• To provide ideas to ensure menus are on trend and marketable; ensuring competitor analysis is up to date etc.

People Management

• To lead by example in appearance, attitude and professionalism
• To work alongside the Head & Sous Chef to support the day to day management of all kitchen staff
• Supporting the training of the Brigade to retain and motivate staff
• Learn to manage the staffing rota to ensure smooth service delivery and the retention and motivation of staff

Finance & Stock Management

• To support the Head & Sous Chef to ensure they deliver accurate financial reports according to the Company procedures
• To consistently adhere to and embed kitchen practices to ensure that all stock and other Company items are treated with the utmost respect and to inform staff that they have the same responsibility
• To ensure invoices and administration are managed efficiently
• To work with the Head & Sous Chef to manage stock accurately and effectively, ensuring that wastage is kept to a minimum and that food quality is consistent
• To learn how to update and maintain kitchen systems (Kitchen Cut etc.)

Compliance

• To support the Head & Sous Chef to ensure that kitchen Health & Safety, Fire and Hygiene legislation is followed; raising issues with the Head Chef in a timely and appropriate manner
• To support the Head & Sous Chef to ensure the kitchen is maintained to excellent F&H standards and levels of cleanliness etc.
• Working alongside the Head & Sous Chef to ensure company policies are followed and adhered to regarding the management of allergies and F&H standards (raising concerns where additions or updates to policies need to be made).
• To work alongside the Head & Sous Chef to oversee the maintenance and usage of kitchen equipment, ensuring they are maintained and looked after as per manufacturers’ instructions etc.

Please note that this is not an exhaustive list and you will be required to perform other tasks /activities as per business requirements.