Sous Chef

Chelmsford Golf Club; Chelmsford; On-site; GBP 35,000 - 41,000; Full time

Job summary

A prestigious golf club in Chelmsford is seeking a full-time Sous Chef to join their culinary team. The role involves supporting the Head Chef, supervising kitchen staff, and ensuring high standards of food safety and hygiene. Candidates should have at least two years of experience in a busy, food-led environment and relevant qualifications in professional cookery and food hygiene. This position offers a competitive salary and the opportunity to work in a well-established club known for its high-quality dining.

Benefits

Competitive Salary: Up to £35,000 per annum

28 days holiday per year

Contributory pension scheme

Straight shifts and consistent hours

Qualifications

• At least two years' experience as a Sous Chef or strong Chef de Partie.
• Confident leading the kitchen team.
• Calm under pressure and highly organized.

Responsibilities

• Support Head Chef with daily kitchen operations and food preparation.
• Supervise and develop kitchen staff.
• Maintain high standards of food safety and hygiene.
• Manage stock levels and contribute to ordering processes.
• Collaborate with Front of House teams for seamless service.

Skills

Food preparation

Team leadership

Time management

Food safety knowledge

Creativity in menu development

Education

NVQ Level 2 or 3 in Professional Cookery or equivalent

Food Hygiene Level 2 or above

Tools

Outlook

EPOS systems

Basic Excel

Job description

Sous Chef - Chelmsford Golf Club is seeking a full-time, permanent Sous Chef to join the team at our prestigious and well-established club in Chelmsford, Essex.

About Chelmsford Golf Club

Chelmsford Golf Club is known for its warm hospitality, high-quality dining, and well-maintained facilities. As part of our culinary team, you'll contribute to a respected food offering enjoyed by members, guests, and event attendees throughout the year.

Company benefits

• Competitive Salary: Up to £35,000 per annum depending on experience
• Holiday: 28 days per year
• Additional: Contributory pension scheme, straight shifts and consistent hours

About the role

As a Sous Chef, you will support the Head Chef in the day-to-day running of the kitchen, contributing to the preparation and delivery of high-quality food across the Bar, Restaurant, Function Rooms, and Carter Cabin. You will also lead the kitchen team in the absence of the Head Chef, ensuring smooth and efficient service. This is a hands‑on role where you'll collaborate closely with the Head Chef and Front of House Manager to maintain the club's excellent standards of food and hospitality. Working hours for this role are 40 per week, with the expectation to work weekends and holidays as needed, along with flexibility based on the needs of the business.

Duties and Responsibilities

• Support the Head Chef with daily kitchen operations, food preparation, and leading the team in their absence to maintain consistent quality and service.
• Supervise, motivate, and develop kitchen staff, including training new and junior team members.
• Oversee mise en place, ensuring all sections are fully prepared for daily menus and special events.
• Maintain high standards of food safety and hygiene, including stock rotation, accurate record‑keeping, and equipment cleanliness, supporting the club's 5‑star hygiene rating.
• Manage stock levels, check deliveries, minimise waste, and support ordering processes to ensure smooth and efficient operations.
• Collaborate with Front of House teams for seamless service and contribute creative ideas for menu development and seasonal dishes.

About you

As a Sous Chef, you will be hardworking, reliable, and passionate about delivering excellent food, with at least two years' experience as a Sous Chef or strong Chef de Partie in a busy, high‑quality, food‑led environment. You should be confident leading the team when required, calm under pressure, highly organised, and committed to maintaining high standards across all kitchen operations. Ideally, you will hold NVQ Level 2 or 3 in Professional Cookery (or equivalent), Food Hygiene Level 2 or above, and be competent in allergen management, food safety, and following recipes accurately. Familiarity with Outlook, EPOS systems, and basic Excel is beneficial.

Application instructions

If you have all the relevant skills and experience for the Sous Chef role and would like to be considered, please apply by forwarding an up‑to‑date CV as soon as possible. We look forward to hearing from you.

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