Sous chef

Accor; Southampton; On-site; GBP 28,000 - 32,000; Full time

Job summary

A leading hospitality group in Southampton is seeking a talented Sous Chef to manage kitchen operations and support the Executive Chef. The ideal candidate will have a proven track record in high-volume kitchens with strong leadership skills. Responsibilities include supervising kitchen staff, ensuring food quality, and managing inventory. This role offers a competitive salary and various employee perks, including discounted hotel nights and a generous holiday allowance.

Benefits

Company Events - Team appreciation lunch

Discounted hotel nights plus 30% off Food and Beverages

High street discounts, with your Heartist card

Holiday: 28 days including bank holidays

Team member referrals program

Free on-site parking

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.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Flexibility to work shifts, including weekends and holidays.

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.
• Monitor kitchen operations to maintain food quality, freshness, and consistency.
• Train, mentor, and develop junior kitchen staff.

Skills

Leadership

Communication

Organizational skills

Food safety knowledge

Ability to work under pressure

Passion for cuisine

Flexibility

Job description

Overview

Join us at Accor, where life pulses with passion! As a pioneer in responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. 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 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.

Key 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 28000-32000

• 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