Lead Sous Chef: Guide Kitchen, Train & Deliver

Pershore Patty; Martley; On-site; GBP 36,000 - 44,000; Full time

Job summary

The Crown in Martley, Worcestershire is seeking a Sous Chef to lead kitchen staff during the Head Chef’s absence, guiding and supervising junior cooks in food preparation and assisting with menu development.

As part of a multifaceted hospitality venue offering Restaurant, Bar, Café and Rooms, you will uphold standards, train new staff, and ensure dishes meet Head Chef specifications while maintaining sanitation and quality.

Qualifications

• In-depth knowledge of the kitchen’s routines and utensils.
• Ability to grasp and follow the Head Chef’s culinary instructions.
• Knowledge of food preparation methods and presentation.
• Knowledge of how to maintain and care for culinary utensils.
• Diplomatic and conflict resolution skills.
• Leadership skills.
• Ability to work under pressure through rapid deadlines.

Responsibilities

• Documenting each morning what the Head Chefs require before they prepare the day’s dishes
• Cleaning and organising the food preparation area for the Head Chef
• Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
• Ensuring the Line and Prep Cooks prepare dishes according to the Head Chef’s specifications and standards
• Training new kitchen employees on the restaurant’s standards and regulations
• Addressing and resolving diners’ and clients’ complaints quickly
• Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
• Ensuring all food products to be prepared are not expired

Skills

Kitchen knowledge

Culinary instructions

Food prep

Utensil care

Diplomacy

Leadership

Work under pressure

Job description

The Crown in Martley, Worcestershire is seeking a Sous Chef to lead kitchen staff during the Head Chef’s absence, guiding and supervising junior cooks in food preparation and assisting with menu development.

As part of a multifaceted hospitality venue offering Restaurant, Bar, Café and Rooms, you will uphold standards, train new staff, and ensure dishes meet Head Chef specifications while maintaining sanitation and quality.