Sous chef

FAIRMONT; Southampton; On-site; GBP 30,000 - 32,000; Full time

Job summary

A leading hospitality group in Southampton seeks a Sous Chef to assist in kitchen operations and support the Executive Chef. You will supervise kitchen staff, maintain high standards of food quality and hygiene, and manage inventory. Ideal candidates should have proven experience in a high-volume kitchen, excellent leadership skills, and a passion for culinary excellence. This position offers a competitive salary and enjoyable benefits, including discounted hotel stays and company events.

Benefits

Discounted hotel nights

Employee appreciation events

30% off Food and Beverages

28 days holiday including bank holidays

Free meals on duty

Free uniform

Company pension

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.
• Strong leadership and communication skills.
• Excellent organizational and time-management abilities.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Ability to work under pressure and handle multiple tasks.
• Flexibility to work shifts, including weekends and holidays.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation.
• Supervise and coordinate the kitchen team.
• Ensure dishes are prepared to hotel standards.
• Monitor kitchen operations for quality and consistency.
• Train and mentor junior kitchen staff.
• Manage kitchen inventory and food cost control.

Skills

Leadership skills

Time-management

Food safety knowledge

Multitasking

Culinary passion

Job description

Overview

Company Description

Join us at Accor, where life pulses with passion!

As a pioneering in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart , Join us and become a Heartist®.

Job Description

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the kitchen team during food preparation and service.
• Ensure dishes are prepared and presented to hotel standards.
• Monitor kitchen operations to maintain food quality, freshness, and consistency.
• Train, mentor, and develop junior kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage kitchen inventory and food cost control.
• Participate in menu development and costings.
• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.
• Ensure a clean, organized, and efficient kitchen workspace.
• Address and resolve any kitchen or food-related issues promptly.
• Stay updated with culinary trends and new techniques.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.
• Strong leadership and communication skills.
• Excellent organizational and time-management abilities.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Ability to work under pressure and handle multiple tasks.
• Passion for high-quality cuisine and customer satisfaction.
• Flexibility to work shifts, including weekends and holidays.

Additional Information

Salary range 30000-32000

• Company Events - Team appreciation lunch
• Discounted hotel nights plus 30% off Food and Beverages (subject to individual outlets)
• High street discounts, with your Heartist card
• Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
• Team member referrals program
• Personnel development - In house training
• Free on-site parking
• Free meals on duty
• Monthly 'Duck' awards
• Free uniform
• Company Pension