Junior Sous Chef - Seaside Kitchen, Surf Lessons & Growth

Watergate Bay Hotel; Tregurrian; On-site; GBP 24,000 - 32,000; Full time

Benefits offered by this job

On-site parking

Team discounts

Monthly tip share (TiPJAR)

Job summary

Watergate Bay Hotel is seeking a Junior Sous Chef for The Beach Hut. reporting to Senior Sous Chef; you’ll assist Head Chef and Executive Chef, cook, prepare and portion dishes to our high hotel standards, and lead the kitchen team during service.

This full-time role offers a 40-hour week with on-site parking and a generous benefits package, including team discounts and a monthly tip share via TiPJAR, plus opportunities to develop your leadership and culinary skills in a warm, sustainable

Qualifications

• Experience as a Chef de Partie, or ready to take the next step.
• NVQ Level 1 & 2 (or equivalent) is required.
• A Food Hygiene certificate is required.
• Passion for food and seasonal produce with a team‑focused mindset.
• Ability to stay calm, organized and proactive in a busy kitchen.

Responsibilities

• Support the Executive Chef and Head Chef in daily kitchen operations.
• Prepare and present high‑quality dishes to hotel standards.
• Lead and support the kitchen team during service.
• Develop junior team members and share knowledge.
• Assist with prep and organisation before service.
• Monitor quality and presentation throughout service.
• Assist with stock rotation and ordering.
• Maintain high standards of food safety and cleanliness.
• Contribute to a positive, safe kitchen environment.

Skills

Team leadership

Attention to detail

Calm under pressure

Willingness to learn

Education

NVQ Level 1 & 2 (or equivalent)

Food Hygiene Certification

Job description

Watergate Bay Hotel is seeking a Junior Sous Chef for The Beach Hut. reporting to Senior Sous Chef; you’ll assist Head Chef and Executive Chef, cook, prepare and portion dishes to our high hotel standards, and lead the kitchen team during service.

This full-time role offers a 40-hour week with on-site parking and a generous benefits package, including team discounts and a monthly tip share via TiPJAR, plus opportunities to develop your leadership and culinary skills in a warm, sustainable