Senior Sous Chef - Growth, Perks & High-Volume Kitchen Lead

Charleswells; Stratford-upon-Avon; On-site; GBP 34,000 - 38,000; Full time

Benefits offered by this job

Bonus

28 days holiday

Company Pension

Retail and beer discounts

50% off food on shift

Employee Assistance programme

Benefits portal

Career development programme

Fun culture surrounded by a supportive

Job summary

Cox’s Yard in Stratford-upon-Avon is seeking a Sous Chef to support the Head Chef in managing kitchen operations and delivering high-quality food in a fast-paced setting. You will lead the kitchen team, maintain food quality, and drive guest satisfaction while upholding hygiene and safety standards.

The role requires hands-on leadership, a passion for food, and a commitment to growing within a well‑established hospitality venue that is investing in its future.

Qualifications

• At least 18 months’ experience as a Sous Chef within a busy, high‑volume operation.
• Strong focus on food quality and standards under pressure.
• Proven leadership—motivating the team and running briefs.

Responsibilities

• Work closely with the head chef to control stock and food GP and maximise profitability.
• Ensure food is produced to an exemplary standard.
• Own hygiene and health & safety in the kitchen.
• Train and coach team on storage, rotation and waste management.
• Manage food and labor costs within budget for margins.
• Recruit, train and develop the kitchen team for quality and guest satisfaction.
• Coach front of house to ensure excellent product knowledge and guest service.
• Monitor food safety and health & safety daily and complete due diligence weekly.
• Complete daily/weekly stock checks and process invoices.

Skills

Sous Chef experience

Team leadership

Food safety

Budget awareness

Training & development

Job description

Cox’s Yard in Stratford-upon-Avon is seeking a Sous Chef to support the Head Chef in managing kitchen operations and delivering high-quality food in a fast-paced setting. You will lead the kitchen team, maintain food quality, and drive guest satisfaction while upholding hygiene and safety standards.

The role requires hands-on leadership, a passion for food, and a commitment to growing within a well‑established hospitality venue that is investing in its future.