Junior Sous Chef — Lead Kitchen, Mentor & Grow

Delta Hotels by Marriott Tudor Park Country Club; Thurnham; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Leisure Club Membership

Hotel Discounts

Benefit Hub access

Job summary

Delta Hotels by Marriott Tudor Park Country Club in Kent is seeking a dedicated Junior Sous Chef to support the Executive Chef and Executive Sous Chef in the day-to-day kitchen operations. The role focuses on maintaining high standards of quality and guest satisfaction.

You will mentor junior team members, contribute to menu development, and ensure strict hygiene and safety while delivering an exceptional dining experience across the hotel. Evening shifts with a 40-hour week are typical.

Qualifications

• Experience as Junior Sous Chef or Senior Chef de Partie in hospitality.
• Committed to delivering excellent guest experiences.
• Strong teamwork and communication skills.
• Positive, proactive attitude.
• Good organisational skills and attention to detail.
• Ability to perform under pressure in a fast-paced kitchen.
• Knowledge of food safety and kitchen best practices.
• Eager to learn and progress culinary career.

Responsibilities

• Support the Executive Chef & Executive Sous Chef in daily kitchen operations.
• Prepare and cook high-quality dishes to recipes and standards.
• Ensure dishes are presented to the highest quality.
• Monitor food preparation, portion control, and cooking temperatures.
• Maintain high standards of food hygiene, cleanliness and safety.
• Assist in training and mentoring junior kitchen team members.
• Contribute ideas to menu development and presentation.
• Collaborate with hotel colleagues to deliver an exceptional guest experience.

Skills

Teamwork

Communication

Work under pressure

Organisational skills

Food safety

Creativity

Guest experience orientation

Job description

Delta Hotels by Marriott Tudor Park Country Club in Kent is seeking a dedicated Junior Sous Chef to support the Executive Chef and Executive Sous Chef in the day-to-day kitchen operations. The role focuses on maintaining high standards of quality and guest satisfaction.

You will mentor junior team members, contribute to menu development, and ensure strict hygiene and safety while delivering an exceptional dining experience across the hotel. Evening shifts with a 40-hour week are typical.