Lead Sous Chef - Kitchen Leader & Menu Innovator

Kew Green Hotels; Bletchley; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Discounts on hotel stays

Gym, pools and leisure facilities

Wellbeing support 24/7

Job summary

Kew Green Hotels is seeking an aspiring kitchen leader to support a high-quality, efficient kitchen operation. You will work with the Head Chef to guide the team, uphold food safety standards and drive guest satisfaction across all dishes.

In this role you will coach staff, manage portions and waste, assist with stock control and contribute ideas to improve performance. The company offers apprenticeships and a development programme, plus hotel discounts and wellbeing support.

Qualifications

• Experience at Sous Chef or strong Chef de Partie level in a fast-paced kitchen.
• Solid understanding of produce and ingredients.
• Strong leadership, coaching and teamwork abilities.

Responsibilities

• Step into a leadership role in the absence of the Head Chef and support day-to-day kitchen leadership.
• Collaborate with Head Chef on menu planning to drive quality and guest appeal.
• Ensure all food is prepared, presented and served to brand standards and food safety requirements.
• Train and coach the team, developing skills and enabling the creation of specials.
• Monitor portion, waste, and labour productivity to maintain margins.
• Assist with stocktakes, ordering and stock control to minimise waste and support profitability.
• Maintain high standards of cleanliness, organisation and compliance across the kitchen.
• Contribute ideas to improve kitchen performance and guest experience.

Skills

Leadership potential

Team coaching

Food safety awareness

Profit margin awareness

Communication skills

Job description

Kew Green Hotels is seeking an aspiring kitchen leader to support a high-quality, efficient kitchen operation. You will work with the Head Chef to guide the team, uphold food safety standards and drive guest satisfaction across all dishes.

In this role you will coach staff, manage portions and waste, assist with stock control and contribute ideas to improve performance. The company offers apprenticeships and a development programme, plus hotel discounts and wellbeing support.