Lead Sous Chef — High-Volume Hotel Kitchen

Belton Woods Hotel, Spa & Golf Resort; Grantham; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Free health club membership (T&Cs)

Golf discounts incl. membership, guest

Discounts across The QHotelsCollection

Family & Friends discounts in hotels

Training & professional qualifications

Learning & development opportunities

Employee Assistance Program –Hospitaly

Refer a friend scheme

Free parking

Chef whites provided

Job summary

Belton Woods Hotel, Spa & Golf Resort in Grantham is seeking a hands-on Sous Chef or Senior Chef de Partie to lead by example and mentor a brigade. You will be responsible for guiding the team, ensuring quality and consistency across all dishes.

In this role you will oversee kitchen operations in a busy hotel environment, manage GP, stock, costs and wastage, and contribute to a high standard of presentation and service.

Qualifications

• Previous experience as a Sous Chef or Senior Chef de Partie.
• Experience in a hotel environment or in a busy, high-volume operation.
• Conference, banqueting & events catering experience would be ideal.
• Quality & standards driven with a keen eye for detail.
• People management experience.
• Strong knowledge of GP, stock control, costs and wastage.

Responsibilities

• Leading by example, you will be hands on in the kitchen working alongside your team, providing guidance and mentorship.
• You’ll ensure the quality and delivery of food leaving the kitchen pass is to spec, to a very high standard and presentable.

Skills

People management

Kitchen leadership

High-volume operation

Quality standards

Cost control & wastage

Job description

Belton Woods Hotel, Spa & Golf Resort in Grantham is seeking a hands-on Sous Chef or Senior Chef de Partie to lead by example and mentor a brigade. You will be responsible for guiding the team, ensuring quality and consistency across all dishes.

In this role you will oversee kitchen operations in a busy hotel environment, manage GP, stock, costs and wastage, and contribute to a high standard of presentation and service.