Sous Chef

Coach House Restaurant; London Borough of Richmond upon Thames; On-site; GBP 36,000 - 48,000; Full time

Benefits offered by this job

OnSite Parking

Tips

Staff Discount

Job summary

Middleton Lodge's Coach House Restaurant is seeking a Senior Sous Chef to support the Head Chef in delivering top-quality dishes in a busy kitchen set in a countryside estate. You will help lead and motivate the kitchen team, ensure consistent presentation, and uphold rigorous hygiene standards.

You’ll be responsible for stock control, cost management, and assisting with menu development while maintaining excellent service and positive team dynamics across shifts.

Qualifications

• Previous experience as a Sous Chef or Senior Chef in a busy professional kitchen.
• Strong cooking skills and knowledge of techniques.
• Proven ability to lead and motivate a kitchen team.
• Good knowledge of food safety, hygiene, and allergen management.
• Experience with stock control, ordering, and food cost management.

Responsibilities

• Support the Head Chef in daily kitchen operations and food preparation.
• Oversee food preparation, cooking and presentation to ensure quality.
• Ensure all dishes follow recipes, specifications and portion controls.
• Take responsibility for the kitchen in Head Chef’s absence.
• Maintain smooth service during busy periods.
• Supervise, motivate and develop kitchen staff.
• Train junior chefs and assist with rotas and performance management.
• Maintain cleanliness, HACCP compliance and stock rotation.
• Assist with menu planning, recipe development and seasonal specials.
• Work with front-of-house to ensure excellent customer service and dietary requests.

Skills

Leadership

Staff motivation

Culinary excellence

Organisation

Communication

Education

Professional cookery qualification

Food Safety Level 3

Allergen awareness

Supervisory/management training

Job description

SeniorSous Chef – Job Description

Middleton Lodge is a country retreat tuckedaway in the North Yorkshire countryside. Here at the estate we have The CoachHouse, a relaxed restaurant with rooms, serving an all-day kitchen gardeninspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking forfriendly, hardworking perfectionists to join us! Our team will teach you allthe tricks of the trade making sure you deliver the tip top service to our eachof our clients! We make sure there’s plenty of support, training and opportunityfor everyone so you’re always working towards something!

We are currently looking to recruit a Senior SousChef to join the team within the Coach House Restaurant, working alongside theHead Chef ensuring a smooth running of the kitchen.

Job Purpose

To support the Head Chef in the day-to-dayrunning of the kitchen, ensuring the highest standards of food quality,presentation, hygiene, and service. The Senior Sous Chef will help lead,motivate, and develop the kitchen team while maintaining efficient kitchenoperations and delivering an excellent dining experience.

KeyResponsibilities

KitchenOperations

• Supportthe Head Chef in managing the daily kitchen operations and foodpreparation.
• Overseefood preparation, cooking, and presentation to ensure consistent qualityand standards.
• Ensureall dishes are prepared and served according to recipes, specifications,and portion-control guidelines.
• Takeresponsibility for the kitchen in the Head Chef’s absence.
• Ensuresmooth and efficient service during busy periods.

TeamLeadership

• Supervise,motivate, and support chefs and kitchen assistants.
• Delegateduties effectively and ensure tasks are completed to the requiredstandard.
• Trainand develop junior kitchen team members.
• Assistwith staff rotas, shift planning, and performance management whererequired.
• Promoteteamwork, professionalism, and a positive working environment.

Food Safetyand Hygiene

• Maintainexcellent standards of cleanliness, food safety, and kitchen hygiene.
• Ensurecompliance with food hygiene legislation, HACCP procedures, and companypolicies.
• Monitorfood storage, stock rotation, date labelling, and temperature records.
• Ensureallergens and dietary requirements are managed safely and accurately.
• Carryout regular cleaning checks and ensure all kitchen areas meet requiredstandards.

Stock andCost Control

• Assistwith ordering, receiving, and checking deliveries.
• Monitorstock levels and minimise waste through effective stock rotation andportion control.
• Supportthe Head Chef with food costing, stocktaking, and budget management.
• Ensureingredients are stored correctly and used efficiently.
• Helpmaintain agreed food cost and gross profit targets.

MenuDevelopment and Quality

• Assistwith menu planning, recipe development, and seasonal specials.
• Contributeideas for new dishes and improvements to existing menus.
• Ensureingredients are fresh, of good quality, and used appropriately.
• Maintainconsistency in flavour, presentation, and portion sizes.
• Keepup to date with food trends, techniques, and customer preferences.

CustomerService and Communication

• Workclosely with front-of-house staff to ensure efficient service.
• Respondprofessionally to customer feedback and special dietary requests.
• Communicateclearly with the Head Chef, kitchen team, suppliers, and management.
• Helpresolve kitchen issues promptly and professionally.

Skills andExperience

• Previousexperience as a Sous Chef or Senior Chef in a busy professional kitchen.
• Strongcooking skills and a good understanding of different cooking techniques.
• Provenability to lead and motivate a kitchen team.
• Goodknowledge of food safety, hygiene, and allergen management.
• Experiencewith stock control, ordering, and food cost management.
• Abilityto work under pressure while maintaining high standards.
• Excellentorganisational, communication, and time-management skills.
• Aflexible approach to working evenings, weekends, and bank holidays asrequired.

Qualifications

• Relevantprofessional cookery qualification or equivalent experience.
• FoodSafety and Hygiene qualification, ideally Level 3.
• Allergenawareness training.
• Relevantsupervisory or management training would be an advantage.

PersonalAttributes

• Passionateabout food and delivering high-quality dishes.
• Reliable,organised, and professional.
• Astrong team player with a positive attitude.
• Ableto lead by example and take responsibility.
• Committedto maintaining high standards and continuous improvement.

ReportingStructure

Reports to: Head Chef.

Supervises: Chef de Partie, Commis Chefs,Kitchen Porters, and other kitchen team members as applicable.

WorkingConditions

This role involves working in a fast-pacedkitchen environment, including prolonged periods of standing, handling kitchenequipment, and working flexible shifts.

Working hours per week are 48 hours over 4days.

OverallObjective

To support the Head Chef in deliveringexcellent food, maintaining high kitchen standards, controlling costs, anddeveloping a motivated and efficient kitchen team.

WorkingHours

48hours / 4 days

CompanyBenefits

• OnSite Parking
• Tips
• StaffDiscount