Sous Chef

Peoplebank; Coventry; Hybrid; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Discounted stays across all hotels

Job summary

Brandon Hall Hotel & Spa invites applications for a Sous Chef to lead and support the kitchen team, ensuring smooth service and high standards in food quality and operations. The role is based in Warwickshire, near Coventry, Kenilworth and Warwick, offering a peaceful retreat and a vibrant dining scene.

You will supervise the kitchen brigade, assist in ordering and stock control, test new dishes, monitor portions, and train new team members while maintaining stringent food safety and hygiene

Qualifications

• Experience in kitchen operations and staff supervision
• Commitment to food safety and hygiene standards
• Ability to create and test new dishes

Responsibilities

• Support the Head Chef in managing day-to-day kitchen operations
• Supervise and develop the kitchen brigade
• Ensure food safety, cleanliness, and hygiene standards are met
• Assist in ordering, stock control, and inventory checks
• Lead by example during busy service periods
• Create and test new dishes for menus and specials
• Monitor portion control and minimise food waste
• Train and onboard new team members
• Maintain kitchen equipment and report issues promptly

Skills

Kitchen leadership

Food safety

Staff supervision

Menu development

Job description

Brandon Hall Hotel & Spa offers a peaceful Warwickshire retreat surrounded by gardens and woodland. Currently welcoming guests as a Bed & Breakfast until April 2026, we provide comfortable rooms, hearty breakfasts, and a warm welcome - just minutes from Coventry, Kenilworth, and Warwick's top attractions.

Perfect for exploring castles, countryside, and historic towns, Brandon Hall blends heritage charm with modern comfort for a relaxing escape.

Join us as Sous Chef and help lead the kitchen team, ensuring smooth service and high standards in food quality and kitchen operations.

Key Responsibilities

• Support the Head Chef in managing day-to-day kitchen operations
• Supervise and develop the kitchen brigade
• Ensure food safety, cleanliness, and hygiene standards are met
• Assist in ordering, stock control, and inventory checks
• Lead by example during busy service periods
• Create and test new dishes for menus and specials
• Monitor portion control and minimise food waste
• Train and onboard new team members
• Maintain kitchen equipment and report issues promptly

Our Values

• Transparency | We ensure clarity in communication so that there are no surprises
• Ownership | We think and perform like owners
• Driven | We have a constant desire for improvement
• Investment in our People | We continuously invest in our people to ensure that they are the best that they can be

• Discounted stays across all hotels within the 7H portfolio