Lead Sous Chef: Menu Vision & Kitchen Leadership

The Park View; Worthing; On-site; GBP 28,000 - 36,000; Full time

Job summary

The Park View in Worthing seeks an experienced Sous Chef to support the Head Chef and lead the kitchen team. You will help design menus, craft recipes, and supervise daily operations to ensure top quality and consistency.

You will train staff, uphold food safety standards, manage inventory, and assist with cost control while delivering dishes that meet the establishment’s high standards and presentation. This role rewards leadership under pressure in a busy, high-standard cooking environment.

Qualifications

• Experience in high-volume kitchen operations.
• Ability to train and develop staff while maintaining hygiene standards.
• Strong food safety knowledge and hygiene practices.
• Skill in creating dishes, sauces, and garnishes.
• Ability to manage inventory and control costs.

Responsibilities

• Assisting the Head Chef: develop menus, create recipes, plan daily specials and shape culinary vision.
• Supervising Kitchen Operations: coordinate tasks, ensure smooth workflow and high standards.
• Training and Managing Staff: guide the team on food safety and consistent prep.
• Food Preparation and Cooking: prepare complex dishes, sauces and garnishes to specification.
• Inventory Management: monitor stock, order ingredients, store items properly.
• Menu Development: collaborate on new dishes and seasonal/event menus.
• Quality Control and Presentation: ensure portion sizes and plating meet standards.
• Maintaining Hygiene and Safety Standards: enforce sanitation and cleanliness.
• Handling Pressure and Problem Solving: multitask and resolve issues during busy periods.

Skills

Culinary skills

Leadership

Food safety

Menu development

Job description

The Park View in Worthing seeks an experienced Sous Chef to support the Head Chef and lead the kitchen team. You will help design menus, craft recipes, and supervise daily operations to ensure top quality and consistency.

You will train staff, uphold food safety standards, manage inventory, and assist with cost control while delivering dishes that meet the establishment’s high standards and presentation. This role rewards leadership under pressure in a busy, high-standard cooking environment.