Lead Sous Chef — Windsor Heritage Kitchen

Sutton Hotel Collection; Windsor; On-site; GBP 29,750 - 40,250; Full time

Benefits offered by this job

Free hotel breaks

Heka benefits platform

Salary sacrifice schemes

Enhanced parental leave

Loyalty awards

Learning & development

Wisdom Wellbeing

Subsidised learning courses

Free meals on duty

On-site parking

Bespoke uniforms

Job summary

The Sutton Hotel Collection is seeking a Sous Chef for Castle Hotel, Windsor, offering £35,000 plus TRONC and superb benefits. Start date July 2026 in a landmark Windsor setting on the High Street opposite Windsor Castle.

You will support the Head Chef, lead the brigade, manage day-to-day kitchen operations, and uphold the highest standards of quality, consistency and cost control in a fast-paced environment.

Qualifications

• Experience as Junior Sous Chef/Sous Chef or Senior Chef de Partie stepping up for a fast-paced kitchen.
• Strong knowledge of food hygiene, HACCP, kitchen safety and stock control.
• Proven ability to lead, motivate and coach a brigade during busy service.
• Excellent organisation, communication and time management with attention to detail.
• Passion for high quality food and presentation; calm under pressure.
• Experience supporting ordering, stock management and waste reduction.

Responsibilities

• Hands-on leadership to support Head Chef and Senior Sous Chef.
• Oversee day-to-day kitchen operations and service delivery.
• Develop the brigade and ensure consistency, efficiency and compliance.
• Maintain high standards of food quality and presentation.

Skills

Leadership

Food hygiene HACCP

Team development

Stock control

Cost management

Time management

Attention to detail

Collaboration

Flexible availability

Education

Level 3 Food Hygiene Certificate

Job description

The Sutton Hotel Collection is seeking a Sous Chef for Castle Hotel, Windsor, offering £35,000 plus TRONC and superb benefits. Start date July 2026 in a landmark Windsor setting on the High Street opposite Windsor Castle.

You will support the Head Chef, lead the brigade, manage day-to-day kitchen operations, and uphold the highest standards of quality, consistency and cost control in a fast-paced environment.