Senior Sous Chef - Lead Kitchen & Menu Innovation

Imperial-Hotel; Tenby; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Friends & Family rate

Milestone anniversaries

50% off F&B

Meals on duty

Hospitality rewards

Retail & dining discounts

Employee assistance & online GP

Job summary

Imperial-Hotel in Tenby seeks a driven Sous Chef to lead daily kitchen operations, assist Head Chef with menu development, and uphold top culinary standards. The role requires strong leadership, food safety knowledge, and the ability to work under pressure in a busy hotel kitchen.

You will help manage stock, control costs, and contribute to a memorable dining experience, while supporting a collaborative management team and maintaining high hygiene and safety practices.

Qualifications

• Proven experience as a Chef de Partie or Sous Chef in a high-volume hotel or restaurant.
• Strong leadership and team management skills.
• Expertise in menu planning, food costing, and kitchen operations.
• Passion for culinary innovation and delivering outstanding dining experiences.
• Excellent knowledge of food safety and hygiene regulations.
• Ability to work under pressure and manage a busy kitchen environment.
• Strong organizational and problem-solving skills.
• Knowledge of food safety, hygiene, and kitchen best practices (e.g., HACCP and Food Safety certification preferred).

Responsibilities

• Oversee daily kitchen operations and support Head Chef with menu creation.
• Manage kitchen staff and ensure high culinary standards.
• Ensure food safety, hygiene and safety compliance across the kitchen.
• Assist in stock control, ordering, and cost management.
• Foster a harmonious, efficient kitchen environment while delivering quality dining experiences.

Skills

Leadership

Menu planning

Food costing

Kitchen operations

Food safety

Problem solving

Organizational skills

Education

Food safety certification (e.g., HACCP)

Job description

Imperial-Hotel in Tenby seeks a driven Sous Chef to lead daily kitchen operations, assist Head Chef with menu development, and uphold top culinary standards. The role requires strong leadership, food safety knowledge, and the ability to work under pressure in a busy hotel kitchen.

You will help manage stock, control costs, and contribute to a memorable dining experience, while supporting a collaborative management team and maintaining high hygiene and safety practices.