Sous Chef

The Lion Hotel; East Midlands; On-site; GBP 30,000 - 36,000; Full time

Job summary

The Lion Hotel in the United Kingdom is seeking a skilled Sous Chef to lead the kitchen team, ensuring exceptional food quality and delivery to guests. You will work closely with the Kitchen Manager to deliver dishes to standard, train staff, and uphold safety and cost controls.

You will motivate and develop the team, foster a positive dining experience, and help maximise revenue across restaurant, bar, and private functions. This role requires energy, focus, and leadership under pressure.

Qualifications

• Experienced Chef with Level 2 NVQ in professional cookery.
• Passion for food and strong cooking skills.
• Proven leadership of kitchen teams.
• High energy, highly organised and self-motivated.
• Ability to stay calm under pressure.
• Previous purchasing responsibility.

Responsibilities

• Direct and develop kitchen team to meet standards.
• Monitor food safety, health and safety compliance.
• Collaborate with Kitchen Manager on budgets and cost management.
• Ensure dishes are prepared and delivered correctly first time.
• Maintain accurate records and reports.
• Drive guest satisfaction and respond to feedback.
• Maximise revenue streams from restaurant, bar, and functions.

Skills

Leadership

Cooking

Food Safety

Education

NVQ Level 2 in Professional Cookery

Job description

As Sous Chef you will prepare and deliver excellent standards of food quality at all times, paying particular attention to the dish specifications to ensure that all dishes are prepared, cooked and delivered correctly, first time. You’ll create a great work environment bring life to kitchen excellence by driving the passion for food in the hotel, and at the same time encourage learning, and share knowledge and pride throughout the whole team.

• Provides clear sense of direction and purpose by working with the team to translate the clear objectives of the businesses
• Leads by example, motivates and inspires the team
• Effectively coaches, supports and develops the team
• Communicates all Company and Brand information to the team
• Encourages feedback and actively celebrates success within the team
• Ensures all legal standards are maintained in terms of Food safety, health & safety, fire and security for guests and team members
• Work with the Kitchen Manager to review your department’s performance, utilising the appropriate tools in place i.e., External Stock Results, External Audits, EHO
• Maintain accurate reports, records and food & safety compliance related documentation
• Understand budgetary constraints, profit flow through and commercial levers within the business such as effective cost management to maximise performance against financial measures whilst protecting Guest Experience and food standards
• Maximising the profit potential of all revenue streams – restaurant/bar/functions

Guest

• Monitors Food Complaints, taking action to ensure issues are resolved to the guest’s satisfaction.
• Reviews social media for the hotel with the kitchen team, taking their views on board and making changes where necessary to address
• Get to know and understand your guests and anticipate their needs and expectations – seek feedback to help make things better.
• Carry out open and close-down procedures at specific times.

Qualifications

• Experienced Chef (Level 2 NVQ in professional cookery
• Passion for food and a great understanding of cooking
• A strong leader of teams
• Highly organised, confident, and self-motivated
• High levels of energy and drive
• Ability to stay calm and focused under pressure.
• Previous responsibility for purchasing.

Additional Information

An opportunity like this at Frasers is for the fearless. The potential is massive, the experience unrivalled. To be able to make the most of it you need to live and breathe our principles:

• Think without limits and take the team with you
• Own it and back yourself
• Be relevant to people, partners and the planet

Create a job alert for this search