Senior Sous Chef – Busy Hotel Kitchen, Flexible Hours

De Vere; Old Windsor; On-site; GBP 22,000 - 31,000; Full time

Benefits offered by this job

Paid holiday allowance based on hours

Free meals on duty

Leisure Club access

Career progression opportunities

Employee Assistance Programme

Wagestream access

Team events and parties

Job summary

De Vere Beaumont Estate in Old Windsor is seeking a Senior Sous Chef to support the Head Chef in delivering exceptional food across breakfast, conferences, weddings and events. You will lead the brigade on service, manage ordering and stock, and focus on food quality, hygiene and cost control.

The role emphasizes developing junior chefs, maintaining high standards, and stepping in for the Head Chef when required, within a 24/7 operation.

Qualifications

• Previous Sous Chef or strong Junior Sous Chef experience within a large hotel, events venue or similarly high‑volume kitchen operation.
• You’ll be confident leading a busy brigade and organising the kitchen around different services and events.
• You’ll have a great eye for detail and take pride in delivering consistently high standards of food and presentation.
• You’ll have good commercial awareness, with experience of stock control, food costs and reducing waste.
• You’ll enjoy developing other chefs, sharing your knowledge and bringing out the best in your team.

Responsibilities

• You’ll be hands‑on in the kitchen, leading the brigade during service and ensuring food is prepared, cooked and presented to a high standard.
• You’ll help organise the team around the needs of the hotel and support with ordering and stock control.
• You’ll keep a close eye on food costs and waste and develop junior chefs.
• In the absence of the Head Chef, you’ll take responsibility for the kitchen and uphold standards of cleanliness, food hygiene and safety.

Job description

De Vere Beaumont Estate in Old Windsor is seeking a Senior Sous Chef to support the Head Chef in delivering exceptional food across breakfast, conferences, weddings and events. You will lead the brigade on service, manage ordering and stock, and focus on food quality, hygiene and cost control.

The role emphasizes developing junior chefs, maintaining high standards, and stepping in for the Head Chef when required, within a 24/7 operation.