Sous Chef

Aimbridge; Manchester; Hybrid; GBP 27,000 - 36,000; Full time

Benefits offered by this job

Staff meals on duty

Hotel staff discounts

Free staff parking

Gym access

Job summary

Aimbridge Hospitality is seeking a Sous Chef to lead cooking operations in our Holiday Inn branded Turkish restaurant, Firin, and related meeting rooms. You will mentor demi-chef de parties and commis, helping the team develop new dishes while upholding stringent hygiene standards.

In a fast-paced hotel kitchen, you will manage portions, reduce waste and collaborate with the head chef to ensure consistent quality across all outlets for a great guest experience.

Qualifications

• Must have strong cooking skills and deep knowledge of ingredients and techniques.
• Ability to stay calm under pressure and manage a busy kitchen.
• Capable of delegating tasks and maintaining organisation in the section.
• A commitment to high hygiene standards and food safety compliance.

Responsibilities

• Prepare, cook and present dishes within your specialty.
• Train demi-chef de parties and commis, supporting the sous and head chefs.
• Develop new dishes and menus in collaboration with the kitchen team.
• Ensure high standards of food hygiene and health and safety regulations.
• Monitor portions and waste to maintain profitable kitchen operations.

Skills

Cooking skills

Ingredients knowledge

Flavors & techniques

Calm under pressure

Delegation

Organization

Hygiene standards

Job description

Who are we?

Aimbridge Hospitality EMEA are a division of the global Aimbridge Hospitality brand. We’re passionate about connecting great people to great experiences in exciting destinations, working with brands such as Hilton, IHG, Accor, Marriott and everything in between. From the rich diversity of our people and locations to our “people first” approach to business, the Aimbridge experience is like no other.

What is in it for you?

As part of the Aimbridge team, you will have access to industry leading benefits that include

• Industry leading training and leadership development opportunities
• Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa
• 24/7 access to our employee assistance programme
• Career and lifestyle breaks – Allowing you to take time off for key life events.
• Uncapped incentives to reward you for your contributions

• Flexible working opportunities
• Company sick pay - Giving you piece of mind when you need it the most
• Minimum of 30 days holiday
• Staff meals on duty
• Paid breaks
• Starting salary above national minimum wage
• Live-in accommodation available
• Access to hotel gym facilities
• Free staff parking

A day in the life of…

As Sous Chef, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi-chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you'll play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.

You will be responsible for our food in Holiday Inn branded restaurant, Turkish restaurant - Firin and also our 3 meeting rooms. The restaurant on average do between 250-350 covers per evening so a consistently busy operation!!

What do we need from you?

• To be a successful in this role, you'll need great cooking skills and a deep understanding of different ingredients, flavors, and cooking techniques.
• You also need to have a cool head and be able to work well under pressure. Additionally, you must have the ability to delegate tasks appropriately to your team members and have strong organisational skills to manage your section effectively.
• A commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.
• An understanding of profit margins is essential to ensure that the kitchen runs efficiently and profitably, allowing you to excel in your role and contribute to the success of the kitchen and restaurant.

Most importantly, to be successful in this role you will be passionate about providing an exceptional guest experience and living through our brand standards

At Aimbridge we offer a place for you to grow, succeed and belong. If you’re ready, it’s time to open your door to what’s possible just a few clicks away… Come on in, we’d love to welcome you to our inclusive team shaping the future of hospitality.