Junior Sous Chef - Halifax - Restaurant & Hotel - £33-34k

Chefs for Chefs LTD; Halifax; On-site; GBP 33,000 - 34,000; Full time

Benefits offered by this job

Monthly Tronc

Overtime paid

Free staff meals

Free uniform

Discounted food & hotel stays

Employee assistance programme

On-site parking

Learning opportunities

Mentorship by Head Chef

Job summary

Chefs for Chefs LTD is recruiting a talented Junior Sous Chef for a luxury hotel operation. You will own your section, cook and present dishes to a consistently high standard, and work closely with the Head Chef and team.

The role offers 48-hour weeks with overtime paid in full, staff meals, uniforms, parking and opportunities to introduce your own specials. The kitchen, led by a passionate Head Chef, emphasises training, development, and quality.

Qualifications

• Experience in a similar Junior Sous Chef or Senior Chef de Partie role.
• Confident, self-motivated and professional.
• Passionate about fresh, high-quality food.
• Creative and keen to contribute ideas.
• Reliable with excellent attention to detail.
• Flexible and adaptable to a varied hotel operation.
• Experienced within a hotel, restaurant or banqueting environment.
• Keen to develop their career and take the next step.

Responsibilities

• Take ownership of your section from preparation through to service.
• Prepare, cook and present dishes to a consistently high standard.
• Contribute ideas and develop weekly specials.
• Work closely with the front-of-house team to deliver an excellent guest experience.
• Support and mentor Commis and Apprentice Chefs.
• Maintain high standards of cleanliness, food safety and organisation.
• Support the Head Chef with the smooth running of the kitchen.

Skills

Junior Sous Chef

Team player

Creativity

Attention to detail

Flexible

Job description

Full-time Permanent Junior Sous Chef

Posted 06 Oct 2026

Description

Junior Sous Chef

The Benefits

• £33,000 – £34,000 Salary + Monthly Tronc
• 48 hours per week – overtime paid in full
• Free staff meals
• Free uniform
• Discounted food, drinks and hotel accommodation for friends & family
• Employee Assistance Programme through Hospitality Action – 24/7 support
• On-site parking
• Opportunity to contribute your own specials and ideas
• Passionate 2 Rosette trained Head Chef who encourages learning & development

About My Client

My client is a luxury hotel and hospitality operation with a strong focus on quality, fresh produce and exceptional guest experiences.

The kitchen is led by a Head Chef who leads from the front and is passionate about training, development and continually raising standards. You’ll join a close-knit, professional brigade where there are no egos – just a genuine focus on great food, smooth service and continual improvement.

The kitchen operates at a considered pace, serving around 30–40 covers per service, allowing the team to concentrate on quality rather than simply pushing volume.

With 32 bedrooms, weddings, events, a spa and restaurant operation, there is plenty of variety and opportunity to develop your experience across different areas of hospitality.

The Role

We’re looking for a talented Junior Sous Chef ready to take the next step in their career.

You’ll take ownership of your section, preparing, cooking and presenting dishes to a consistently high standard while working closely with the Head Chef and wider team.

The menu is seasonal and produce-led, with everything made in-house, and you’ll have the opportunity to contribute your own ideas and weekly specials.

You’ll also play an important role in supporting and developing junior chefs, helping to create a positive kitchen culture and maintain the high standards expected of a luxury operation.

The Kitchen

• 4 chefs per shift
• Compact and efficient main kitchen
• Around 30–40 covers per service
• 32-bedroom hotel
• Restaurant, weddings, events and spa operation
• Seasonal, produce-led menus
• Everything prepared in-house

Key Responsibilities

• Take ownership of your section from preparation through to service
• Prepare, cook and present dishes to a consistently high standard
• Contribute ideas and develop weekly specials
• Work closely with the front-of-house team to deliver an excellent guest experience
• Support and mentor Commis and Apprentice Chefs
• Maintain high standards of cleanliness, food safety and organisation
• Support the Head Chef with the smooth running of the kitchen

About You

We’re looking for someone who is:

• Experienced in a similar Junior Sous Chef or senior Chef de Partie role
• Confident, self-motivated and professional
• Passionate about fresh, high-quality food
• Creative and keen to contribute ideas
• Reliable with excellent attention to detail
• Comfortable working as part of a close-knit team
• Flexible and adaptable to a varied hotel operation
• Experienced within a hotel, restaurant or banqueting environment
• Keen to develop their career and take the next step

Chefs for Chefs are committed to promoting equal opportunities regardless of age, gender, religion, belief, race, sexuality or disability.