Lead Sous Chef – Fast-Paced Kitchen, Local Ingredients

Blue Arrow - Southampton Perm Hub; Normanton on Trent; On-site; GBP 43,000 - 58,000; Full time

Benefits offered by this job

Annual Staff Fund payment

Death in Service cover (4 x annual)</n

Employer Pension contribution 4%

Straight shifts

Training, personal development

Long service recognition

Staff golf privilege

Free golf lessons

Staff discount

Job summary

Blue Arrow is seeking a skilled Sous Chef to join our kitchen team in Ascot on a full-time contract. You will lead a busy team, oversee food preparation, and ensure compliance with food safety standards while delivering outstanding guest experiences.

This role is a 40-hour week on average, with seasonal adjustments (45 hours Apr–Sep, 35 hours Oct–Mar). A minimum of 8 years cooking experience is required, plus strong leadership, planning, and the ability to work under pressure.

Qualifications

• Minimum 2 years of experience in a culinary role as a sous chef or similar position.
• Strong knowledge of food preparation techniques and culinary terminology.
• Familiarity with food safety regulations and best practices.
• Proven experience in supervising and leading a team in a fast-paced kitchen environment.
• Excellent organisational and time management skills.
• Ability to work well under pressure and meet deadlines.

Responsibilities

• Lead and supervise kitchen team in a fast-paced environment.
• Oversee food preparation and presentation to ensure quality.
• Ensure compliance with food safety standards and regulations.

Skills

Leadership

Food safety

Time management

Kitchen supervision

Pressure handling

Job description

Blue Arrow is seeking a skilled Sous Chef to join our kitchen team in Ascot on a full-time contract. You will lead a busy team, oversee food preparation, and ensure compliance with food safety standards while delivering outstanding guest experiences.

This role is a 40-hour week on average, with seasonal adjustments (45 hours Apr–Sep, 35 hours Oct–Mar). A minimum of 8 years cooking experience is required, plus strong leadership, planning, and the ability to work under pressure.