Sous chef

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

Job summary

A prominent hospitality group based in Southampton is seeking a Sous Chef to assist in planning and directing food preparation and culinary activities. Responsibilities include supervising the kitchen team, ensuring food quality, and training junior staff. Ideal candidates should have hotel kitchen experience and strong leadership skills. Competitive salary with various perks, including discounted hotel stays and comprehensive benefits.

Benefits

Discounted hotel nights

Discounts on food and beverages

28 days holiday increasing yearly

In-house training

Free meals on duty

Company Pension

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Passion for high-quality cuisine and customer satisfaction.
• 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.
• 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.

Skills

Leadership

Communication

Organizational skills

Time management

Knowledge of food safety

Ability to work under pressure

Flexibility

Job description

Overview

Join us at Accor, where life pulses with passion!

As a pioneer 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, 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 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.

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.

Benefits

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