Sous Chef

Accorhotel; Coventry; On-site; GBP 28,000 - 34,000; Full time

Benefits offered by this job

40h contract

Training & development

Staff discounts

Career growth

Friendly environment

Job summary

Accorhotel is seeking a passionate Sous Chef to join our kitchen leadership team. You will support the Head Chef in daily operations, ensuring top-quality dishes, hygiene, and service while mentoring the kitchen staff.

You will take responsibility in the Head Chef's absence, drive menu development, cost control and a high-performance culture across a busy hotel kitchen. This is a hands-on leadership role with a focus on teamwork and excellence.

Qualifications

• Proven experience in professional kitchen and leading kitchen teams.
• Sous Chef level experience or ready to step up.
• Intermediate Food Hygiene or equivalent.
• Knowledge of food costing, portion control, and kitchen budgeting.
• Understanding of staff planning and development.
• Experience in hotel/restaurant environment.
• Strong leadership and customer service focus.

Responsibilities

• Lead day-to-day operation and manage kitchen in Head Chef's absence.
• Ensure food, service, hygiene standards and quality.
• Develop and coach the kitchen team to meet standards.
• Oversee stock rotation, ordering and receipt of deliveries.
• Monitor food costs and contribute to profitability.

Skills

Sous Chef experience

Food hygiene qualification

Food safety knowledge

Menu development

Kitchen budgeting

Staff planning

Coaching

Wine knowledge

Job description

Job Description

About the Role

We are looking for a passionate, creative and highly motivated Sous Chef to join our kitchen team and support the Head Chef in the day-to-day operation of the kitchen.

This is a hands-on leadership role for an experienced chef who takes pride in delivering consistently high standards of food, service, hygiene and teamwork. You will help lead, organise and develop the kitchen team while ensuring that every dish leaving the kitchen meets our agreed standards.

The successful candidate will have a positive \"can-do\" attitude, be flexible and well organised, and have the confidence to take responsibility for the kitchen in the Head Chef's absence.

Key Responsibilities

• Support the Head Chef with the day-to-day operation and management of the kitchen, ensuring agreed food, service and operational standards are consistently maintained.
• Take responsibility for the kitchen in the Head Chef's absence and ensure the smooth running of service.
• Assist with the preparation and service of all food, ensuring dishes are produced to the required specification, quality and presentation standards.
• Regularly inspect kitchen and food preparation areas, ensuring high standards of cleanliness, organisation, food safety and hygiene are maintained.
• Maintain strict control over all food items and ensure appropriate storage, labelling and stock rotation procedures are followed.
• Ensure all orders are prepared correctly and according to the appropriate checks, specifications and service requirements.
• Maintain effective portion control and identify and address wastage, taking action to reduce unnecessary costs.
• Assist with ordering and receiving fresh produce and other supplies, ensuring deliveries are checked against the relevant documentation for quantity, quality and specification.
• Ensure all food is stored correctly, securely and with effective stock rotation.
• Assist with menu development and implementation alongside the Head Chef and management team, ensuring menus are properly costed before implementation.
• Help maintain food cost percentages within budget and identify opportunities to improve profitability without compromising quality.
• Support the Head Chef in developing new dishes, ideas and customer experiences.
• Prepare and present food to a consistently high standard, with excellent attention to detail.
• Demonstrate dishes, techniques and standards to other members of the kitchen team where required.
• Train, coach and develop kitchen team members, ensuring they understand recipes, specifications, standards and procedures.
• Lead by example and provide first-class customer service through the quality of food and overall kitchen operation.
• Organise and prioritise the kitchen team's workload to ensure effective service and smooth operation during busy periods.
• Assist with staff rotas and ensure appropriate staffing levels are maintained in accordance with business requirements.
• Maintain accurate records relating to staff rotas, sickness and absence where required.
• Encourage open and regular communication within the kitchen and with other departments across the business.
• Attend and contribute to regular kitchen team meetings, encouraging communication and teamwork.
• Build positive working relationships with colleagues, management, suppliers and other departments.
• Work closely with the maintenance team to ensure kitchen equipment is properly maintained and report any defects promptly.
• Assist with decisions regarding the replacement or improvement of kitchen equipment, fixtures and procedures.
• Ensure safe working practices are followed at all times in accordance with relevant Health & Safety requirements.
• Ensure full compliance with Food Safety and Hygiene Regulations and company food safety procedures.
• Wear appropriate protective clothing and ensure the kitchen team does the same.
• Report defects in the building or equipment according to company procedures.
• Ensure accidents involving staff, guests or visitors are reported correctly and promptly.
• Attend company training when required and continually develop professional knowledge and skills.
• Carry out any other reasonable duties or requests made by management.

Leadership & Team Responsibilities

• Prioritise, organise and manage a busy workload and team.
• Set clear expectations and lead by example.
• Support and monitor the development of junior and senior kitchen team members through regular feedback.
• Delegate tasks effectively to enable the development of others.
• Encourage open communication throughout the kitchen and wider organisation.
• Include relevant team members in decision-making where appropriate.
• Create a supportive environment where people feel comfortable challenging ideas and making mistakes as part of their development.
• Manage relationships effectively with internal and external customers and colleagues.
• Recognise and encourage good performance.
• Share knowledge, skills and resources effectively.
• Establish and follow effective kitchen processes and systems.
• Plan for and drive positive change.
• Consider the needs and demands of other departments as well as those of the kitchen.
• Take personal responsibility for decisions and understand their impact on others.
• Encourage excellence and contribute to the commercial success of the business.
• Work collaboratively and promote a positive team culture.

Qualifications

• Previous experience working at Sous Chef level, or as a Chef ready to take the next step into a Sous Chef role.
• Recognised food hygiene qualification, ideally Intermediate Food Hygiene or equivalent.
• Good knowledge of food safety, hygiene and safe working practices.
• Understanding of menu development and implementation.
• Knowledge of kitchen processes, systems and operational standards.
• First Aid training is desirable.
• Good working knowledge of food costing, portion control and kitchen budgeting is desirable.
• Understanding of staff planning, training and development is desirable.

Experience

• Proven experience working within a professional kitchen environment.
• Experience of leading, supervising and developing kitchen teams.
• Experience of producing food to a consistently high standard.
• Experience of creating and developing dishes is desirable.
• Experience of training and coaching kitchen team members.
• Knowledge of wines, spirits and food service is desirable.
• Experience working within a busy hotel, restaurant or hospitality environment is desirable.
• A strong understanding of customer expectations and delivering excellent food and service.

What We Are Looking For

We are looking for a chef who wants to make a real difference. Someone who will not simply follow instructions, but will lead from the front, contribute ideas, support the Head Chef and help develop a high-performing kitchen team.

You should have the confidence to take responsibility, the creativity to bring new ideas to the kitchen and the discipline to ensure that standards are followed every day.

Above all, you will share our commitment to:

Think Customer | Communication & Trust | Taking Personal Responsibility | Encouraging Excellence & Commercial Success | Working Together

Why Join Us?

This is an excellent opportunity for an ambitious chef to develop their leadership skills and progress their career within a professional kitchen environment.

You will have the opportunity to work closely with the Head Chef, contribute to menus and dishes, develop team members and play a key role in the overall success of the kitchen.

If you are passionate about food, take pride in your work and are ready to take the next step in your culinary career, we would love to hear from you.

What We Offer

• 40-hour permanent contract.
• Training and development opportunities.
• Staff discounts within the Accor network.
• Opportunity to develop your career within a global hospitality brand.
• Supportive and friendly working environment.