Sous Chef

Platinum Recruitment Consultancy Ltd; Seasalter; On-site; GBP 38,000 - 40,000; Full time

Benefits offered by this job

Service charge

Job summary

Platinum Recruitment Consultancy is seeking a Sous Chef near Canterbury to lead a seasonal, event-led operation in a boutique hotel. You’ll work closely with the Head Chef across daily dining, weddings and private functions, shaping menus and managing the kitchen during busy periods.

You will supervise a brigade, ensure top-quality food, and contribute to cost control and staff development in a coastal countryside setting.

Qualifications

• Experience in a fresh-food kitchen at a quality hotel, restaurant or event-led venue.
• Strong fresh-food preparation and cooking skills.
• Experience leading a team during busy services.
• Good commercial awareness and stock-control knowledge.
• Experience supporting weddings or large events.
• A calm, hands-on and organised approach.
• Excellent food-safety and allergen knowledge.
• The existing right to work in the UK.

Responsibilities

• Support the Head Chef with the daily running of the kitchen.
• Lead and motivate the brigade during busy services.
• Maintain excellent food quality, presentation and consistency.
• Contribute to seasonal menus, specials and dish development.
• Support restaurant, wedding and event food delivery.
• Assist with ordering, stock rotation and waste control.
• Help manage food costs, gross profit and kitchen labour.
• Train and develop junior kitchen team members.
• Maintain excellent food safety, HACCP and allergen standards.
• Step up and lead the kitchen in the Head Chef's absence.
• Work closely with the front‑of‑house and events teams.

Skills

Fresh-food cooking

Team leadership

Stock control

Wedding/events experience

Calm hands-on approach

Communication

Food safety

Allergen knowledge

Job description

Sous Chef - earn £38,000-£40,000 plus £300-£400 monthly service charge at a boutique hotel near Canterbury.

Are you an experienced chef ready to take on greater responsibility within a varied fresh-food operation? This Sous Chef opportunity near Canterbury offers strong earning potential, genuine menu involvement and the chance to help lead a seasonal, event-led business.

What’s in it for you

• £38,000-£40,000 salary, depending on experience
• Approximately £300-£400 service charge per month
• Total annual package worth approximately £41,600-£44,800
• Permanent, full-time position
• Genuine involvement in menus and daily specials
• Fresh, seasonal ingredients sourced from local producers
• A varied operation covering restaurant dining, weddings and private events
• A beautiful coastal countryside setting near Canterbury
• The opportunity to develop your leadership and commercial skills
• Genuine progression within an ambitious independent hospitality businessYour new role

Your new role

As Sous Chef, you'll work closely with the Head Chef to manage the complete kitchen operation. Based near Canterbury, you'll help lead the 20‑bedroom hotel kitchen across daily dining, resident breakfasts, Sunday lunch, afternoon tea, weddings and private functions.

The business is highly seasonal and event‑led, so you'll support the planning of menus, staffing and preparation around changing demand and busy periods.

You will:

• Support the Head Chef with the daily running of the kitchen
• Lead and motivate the brigade during busy services
• Maintain excellent food quality, presentation and consistency
• Contribute to seasonal menus, specials and dish development
• Support restaurant, wedding and event food delivery
• Assist with ordering, stock rotation and waste control
• Help manage food costs, gross profit and kitchen labour
• Train and develop junior kitchen team members
• Maintain excellent food safety, HACCP and allergen standards
• Step up and lead the kitchen in the Head Chef's absence
• Work closely with the front‑of‑house and events teams

What we’re looking for

The successful Sous Chef will have experience within a fresh‑food kitchen at a quality hotel, restaurant or event‑led venue.

You’ll also need:

• Strong fresh‑food preparation and cooking skills
• Experience leading a team during busy services
• An interest in seasonal menu and dish development
• Good commercial awareness and stock‑control knowledge
• Experience supporting weddings or large events
• A calm, hands‑on and organised approach
• Strong communication and team‑development skills
• Excellent food‑safety and allergen knowledge
• The ability to adapt to seasonal peaks and quieter periods
• The existing right to work in the UK

Experienced Senior Chef de Parties who are ready to step into kitchen management are also encouraged to apply.