Senior Sous Chef

Warner Hotels; Egham; On-site; GBP 35,000 - 45,000; Full time

Job summary

A premier hotel group in England is looking for a Senior Sous Chef to join their team. This leadership role involves supporting the Head Chef to ensure high culinary standards and effective kitchen operations. The successful candidate will lead the kitchen team, manage inventory, and maintain food safety standards. A proven background in culinary management and a passion for excellence are essential. This position offers an exciting opportunity to contribute to a renowned hotel experience, with various benefits within a collaborative environment.

Qualifications

• Proven experience in a senior kitchen role.
• Knowledge of food safety and hygiene regulations.
• Ability to lead and motivate a team.

Responsibilities

• Lead the kitchen team to ensure food quality and operational efficiency.
• Oversee inventory and control food costs.
• Supervise junior chefs and foster a collaborative culture.

Skills

Leadership skills

Culinary expertise

Food safety knowledge

Inventory management

Job description

Join our team at the Runnymede on the Thames, part of the Warner Hotels Group. Opening as a Warner in 2024, this beautiful hotel on the River Thames near Windsor offers award-winning spa facilities, restaurants, bars, and outdoor activities.

We have an exciting opportunity for a Senior Sous Chef to join our team at Warner Hotels. This is a pivotal leadership role where you’ll support the Head Chef in driving culinary excellence and operational success across a busy, multi-outlet environment.

What Will I Be Doing?

• Leading the kitchen team alongside the Head Chef, ensuring smooth day-to-day operations and exceptional food quality.
• Taking ownership of key kitchen functions, including menu execution, stock control, and compliance.
• Supervising, coaching, and developing junior chefs, creating a culture of collaboration and high performance.
• Driving food safety and hygiene standards, ensuring full compliance with all regulations.
• Managing inventory, controlling food costs, and contributing to departmental financial targets.
• Deputising for the Head Chef during absence, maintaining standards and operational continuity.

Supporting innovation and continuous improvement...