Junior Sous Chef

Brandon hall hotel; Coventry; On-site; GBP 23,000 - 28,000; Full time

Benefits offered by this job

Discounted stays across 7H portfolio

Job summary

Brandon Hall Hotel & Spa, a Warwickshire retreat near Coventry, seeks a Junior Sous Chef to join its kitchen team. You will support senior chefs in delivering high-quality dishes and maintain standards, while stepping up to lead the kitchen during shifts when senior chefs are absent.

You will help supervise staff, ensure hygiene and safety, and contribute to menu development. A welcoming guest-focused environment and staff training are provided.

Qualifications

• Experience in a busy kitchen environment.
• Knowledge of food hygiene and safety standards.

Responsibilities

• Assist the Sous and Head Chef in day-to-day kitchen operations.
• Supervise and support junior kitchen staff during service.
• Ensure consistency and quality of food preparation and presentation.
• Maintain high standards of hygiene, food safety, and kitchen cleanliness.
• Contribute to menu development, specials, and food cost control.
• Monitor stock levels and assist with ordering and inventory checks.
• Train and mentor commis and demi chefs as needed.
• Ensure compliance with health & safety and food hygiene regulations.
• Step up to lead the kitchen during shifts when senior chefs are absent.

Skills

Kitchen operations

Food safety

Team leadership

Menu development

Job description

Brandon Hall Hotel & Spa offers a peaceful Warwickshire retreat surrounded by gardens and woodland. Currently welcoming guests as a Bed & Breakfast until April 2026, we provide comfortable rooms, hearty breakfasts, and a warm welcome - just minutes from Coventry, Kenilworth, and Warwick’s top attractions.

Perfect for exploring castles, countryside, and historic towns, Brandon Hall blends heritage charm with modern comfort for a relaxing escape.

We are seeking a talented and motivated Junior Sous Chef to join our dynamic kitchen team. You will support senior chefs in delivering high-quality dishes, maintaining standards, and leading the team in the absence of the Sous or Head Chef.

Key Responsibilities:

• Assist the Sous and Head Chef in day-to-day kitchen operations
• Supervise and support junior kitchen staff during service
• Ensure consistency and quality of food preparation and presentation
• Maintain high standards of hygiene, food safety, and kitchen cleanliness
• Contribute to menu development, specials, and food cost control
• Monitor stock levels and assist with ordering and inventory checks
• Train and mentor commis and demi chefs as needed
• Ensure compliance with health & safety and food hygiene regulations
• Step up to lead the kitchen during shifts when senior chefs are absent

Our Values

• Transparency | We ensure clarity in communication so that there are no surprises
• Ownership | We think and perform like owners
• Driven | We have a constant desire for improvement
• Investment in our People | We continuously invest in our people to ensure that they are the best that they can be

• Discounted stays across all hotels within the 7H portfolio