Sous Chef

Trades Workforce Solutions; England; On-site; GBP 50,000; Full time

Job summary

A luxury country hotel is seeking a dynamic Sous Chef to support the Head Chef in delivering a farm-to-table culinary experience. The role involves creating inspired menus, ensuring high execution standards, and leading a kitchen brigade. Ideal candidates will have at least 3 years of experience in luxury dining, a strong farm-to-table mindset, and a deep understanding of food safety regulations. A relocation package is available for the right candidate. This position offers a salary of £50,000 gross p.a., along with various benefits.

Benefits

Bonus up to 10% of salary

Private Medical Insurance

Pension Scheme

25 days holiday per annum plus public holidays

Qualifications

• Minimum 3 years’ experience as a Sous Chef in a luxury fine dining or 5-star environment.
• Confident leading a brigade and ensuring quality and consistency.
• Deep understanding of food safety, kitchen hygiene and UK compliance standards.

Responsibilities

• Create and deliver inspired, seasonal menus based on farm-to-table principles.
• Maintain the highest standards of taste and presentation across all services.
• Oversee mise en place and daily service, ensuring consistently high execution.
• Liaise with Garden and Farm teams to maximize use of internal produce.
• Interact confidently with guests when required to enhance the retreat experience.

Skills

Luxury fine dining experience

Farm-to-table mindset

Strong leadership skills

Food safety awareness

Organizational skills

Job description

sous chef for country hotel & wellness retreat

Salary: £50,000 gross p.a. + benefits

Location: Dorset, UK

Start Date: Immediate

Contract: Permanent | 5-day working week with a rota shift schedule

Oplu is partnering with a luxury country hotel and retreat with a farm, to appoint a dynamic Sous Chef to support the Head Chef in delivering a market-leading, farm-to-table culinary experience.

Job Overview:

This is a hands-on role for an ambitious chef who thrives in a refined, guest-focused environment and enjoys working with exceptional home-grown produce and a tight-knit brigade.

Requirements:

• Minimum 3 years’ experience as a Sous Chef in a luxury fine dining or 5-star environment.
• Strong farm-to-table mindset with a passion for provenance and seasonal cooking.
• Must drive and either already live within commuting distance or be prepared to relocate (relocation package available).
• Confident leading a brigade and setting daily standards on quality and consistency.
• Deep understanding of food safety, kitchen hygiene and UK compliance standards.
• Collaborative, organised and calm under pressure, with excellent attention to detail.

Key Responsibilities:

Culinary & Guest Experience

• Create and deliver inspired, seasonal menus based on farm-to-table principles and provenance.
• Maintain the highest standards of taste, presentation, temperature and timing across all services.
• Oversee mise en place and daily service, ensuring consistently high execution.
• Liaise daily with Garden and Farm teams to plan production and maximise use of internal produce.
• Interact confidently with Guests when required, contributing to a memorable retreat experience.

Kitchen Operations & Standards

• Ensure all preparation and service areas are clean, organised and fully stocked.
• Implement portion control and waste-reduction practices in line with company guidelines.
• Safeguard equipment and utensils, managing loss, misuse and breakages.
• Coordinate with Service, Housekeeping and Guest Relations teams to support smooth service delivery.

Health, Safety & Compliance

• Act as a competent person for Food Safety and Health & Safety within the kitchen.
• Ensure full compliance with UK Food Standards, HACCP, COSHH and internal policies.
• Maintain rigorous hygiene, cleaning and maintenance schedules, including temperature and expiry checks.
• Ensure correct use of PPE and safe operation of all machinery and equipment.

Team Leadership & HR

• Support the Head Chef in leading the brigade, including Jnr. Sous, Chef de Partie, Commis and Kitchen Technicians.
• Prepare kitchen rotas in advance, managing hours and lieu time in line with business needs.
• Brief, train and mentor the team on standards, SOPs, presentation and portion control.
• Identify training needs and contribute to a positive, professional and high-performing team culture.

Financial & Commercial

• Support the Head Chef with financial controls, procurement and stock management.
• Help maintain budgeted food cost percentages through accurate stock handling and waste control.
• Check deliveries for quality, quantity and correct documentation.

Additional Information:

Team & Structure

• Reporting to: Head Chef
• Line management: Jnr. Sous Chef, Chef de Partie, Commis and Kitchen Technicians
• Brigade size: 8 full time Chefs, plus casual/temporary Chefs

Package & Benefits

• Hours: 40 hours per week, including weekends and early mornings / late evenings as required.
• Bonus: Up to 10% of salary based on set KPIs (pro-rata in year one).
• Private Medical Insurance: Voluntary inclusion.
• Pension Scheme: Voluntary inclusion with mutual company investment.
• Holiday: 25 days per annum plus public holidays.