Sous Chef

Mint People; Swindon; On-site; GBP 38,000 - 46,000; Full time

Benefits offered by this job

Competitive salary above Real Living-W

29 days holiday

Discretionary service charge

50% discount on food and drink across/

Staff rates on room bookings

PERKZ discount platform

Free meals on duty

Training & development programmes

Free gym access and fitness classes

Cycle to work

Job summary

Mint People is seeking a passionate Sous Chef to join a luxury hotel kitchen in Swindon. You will support the Head Chef, lead the team in their absence, and craft seasonal, high-standard menus with a focus on quality and consistency.

The role requires strong leadership, flair for creativity, and a cost-conscious approach to menu planning, with opportunities for ongoing development and staff benefits.

Qualifications

• Background in a high-end luxury kitchen.
• Strong leadership and ability to inspire a team.
• Passion for seasonal produce and flavour.

Responsibilities

• Support the Head Chef in daily kitchen operations.
• Lead the kitchen in the Head Chef's absence.
• Develop creative, seasonal menus reflecting high standards.
• Host regular skills and product training for kitchen and service teams.
• Ensure Health & Safety, hygiene and cleaning standards.
• Collaborate with Restaurant Manager and events team.
• Monitor stock, control waste and manage food cost.
• Maintain kitchen equipment and report repairs.
• Attend daily/weekly meetings and contribute to planning.
• Participate as a key member of the Food & Beverage team.

Skills

Leadership

Team management

Cost control

Menu development

Creativity

Communication

Teamwork

Job description

Sous Chef

£42,000

£300pm Service Charge

A fantastic opportunity has arisen for a passionate Sous Chef to join the kitchen team at a prestigious luxury hotel. This is a creative and dynamic position supporting the Head Chef in delivering exceptional dining experiences across the hotel's restaurant and bar outlets.

The successful candidate will help lead the kitchen operation, motivating the team and driving quality, consistency, and innovation. They will bring a real passion for food and flavour, with a strong eye on current trends and local sourcing.

What's in it for you?

Hospitality is all about looking after people - and that includes the team. This employer is committed to creating a supportive and rewarding environment. Alongside top-tier training and development, the successful candidate will benefit from:

A competitive salary - above the Real Living Wage

29 days holiday (increasing with length of service)

Discretionary service charge scheme

50% discount on food and drink across all venues

Generous staff rates on room bookings

Access to PERKZ discount platform

Free meals on duty

Ongoing training & development programmes

Free gym access and fitness classes (where available)

Cycle to work scheme

Employee recognition and rewards

The Ideal Candidate:

The ideal Sous Chef will bring experience, creativity, and a passion for delivering exceptional food within a luxury hospitality setting.

They will have:

A successful background in a high-end, quality-driven kitchen

Strong leadership skills and the ability to inspire and manage a team

A true passion for food, flavour, and seasonal produce

Financial acumen with an understanding of cost control and margins

The ability to improve standards and introduce fresh ideas

A proactive mindset with creative flair

Excellent communication and teamwork abilities

Responsibilities include:

Supporting the Head Chef in managing daily kitchen operations

Leading the kitchen team in the Head Chef's absence

Developing creative, seasonal menus that reflect the venue's high standards

Hosting regular skills and product training sessions for the kitchen and service teams

Ensuring compliance with Health & Safety, hygiene, and cleaning standards

Collaborating closely with the Restaurant Manager and events team

Monitoring and maintaining stock levels and implementing waste control procedures

Managing food cost and GP targets in line with budget

Ensuring all kitchen equipment is maintained and repairs reported promptly

Attending daily and weekly meetings and contributing to departmental planning

Participating fully as a key member of the Food & Beverage team