Sous Chef

Principal Hayley Hotels; Windsor; On-site; GBP 26,000 - 30,000; Full time

Benefits offered by this job

£19.25 per hour

Restaurant Service Charge

Flexible hours

Paid holiday allowance

Free meals on duty

Leisure Club access

Discounts portal

Career progression

Apprenticeship programmes

Study support

Employee Assistance Programme

Wagestream

Team events

Job summary

De Vere Beaumont Estate in Windsor is seeking a Senior Sous Chef to work closely with the Head Chef and support the day-to-day running of a busy kitchen operation. You will lead the brigade during service, ensure high standards across breakfast, conferences, weddings and events, and help with ordering, stock control and cost management.

You will develop other chefs, share knowledge, and maintain food quality, cleanliness, hygiene and health & safety, with a hands-on approach in a large hotel

Qualifications

• Experience as Sous Chef or strong Junior Sous Chef in a large hotel, events venue or high-volume kitchen.
• Confident in leading a busy brigade and organising the kitchen around services and events.
• Eye for detail with high standards of food and presentation.
• Commercial awareness with stock control, food costs and waste reduction.

Responsibilities

• Lead and support the brigade during service.
• Ensure food is prepared, cooked and presented to high standards.
• Assist with ordering, stock control and cost monitoring.
• Develop and mentor junior chefs and maintain hygiene and safety standards.

Skills

Leadership

Stock control

Food costs

Waste reduction

Team development

Tools

Kitchen leadership tools

Job description

As a Senior Sous Chef with De Vere you'll work closely with the Head Chef to support the day-to-day running of a busy kitchen operation. With food being prepared for breakfast and conference lunches, restaurant and bar menus, weddings and special events, you'll enjoy plenty of variety and the challenge of delivering consistently high standards across different food offers. You'll be hands‑on in the kitchen, leading the brigade during service and making sure food is prepared, cooked and presented to a high standard. You'll help organise the team around the needs of the hotel, support with ordering and stock control, and keep a close eye on food costs and waste. Developing our chefs will also be an important part of your role. You'll share your knowledge, support junior members of the brigade and help create a kitchen where people can learn, develop and take pride in what they do. In the absence of the Head Chef, you'll take responsibility for the kitchen, making sure the brigade is supported and our standards of food quality, cleanliness, food hygiene and health & safety are maintained.

• You'll have previous Sous Chef or strong Junior Sous Chef experience within a large hotel, events venue or similarly high-volume kitchen operation.
• You'll be confident leading a busy brigade and organising the kitchen around different services and events.
• You'll have a great eye for detail and take pride in delivering consistently high standards of food and presentation.
• You'll have good commercial awareness, with experience of stock control, food costs and reducing waste.
• You'll enjoy developing other chefs, sharing your knowledge and bringing out the best in your team. De Vere Beaumont Estate set in Old Windsor has a magnificent Georgian manor house as its centrepiece and is our largest hotel estate with 429 bedrooms, 45 meeting & event spaces, and over 40 acres of grounds. A hotel of this size means we have a variety of food and beverage outlets and some great bars on site, so we regularly host some pretty incredible conferences, events and weddings.

Your commute: based just 3 miles from Windsor, minutes from J13 of the M25 and 15 minutes from Heathrow; Egham station is also 3 miles away with fast connections to London Waterloo and Reading.

At De Vere, we warmly welcome everyone and foster a sense of belonging, where each person is valued and appreciated. Join our team and become part of a passionate group of individuals who genuinely care about the experiences we create for our guests and colleagues.

Pay & Benefits

The Pay & Benefits: At De Vere we pay attention to the thoughtful details that inspire the loyalty of our colleagues. That's why we are proud to offer the following benefits for the role of Sous Chef.

• £19.25 per hour
• Restaurant Service Charge
• Varied shift patterns and flexible hours available to suit your lifestyle, we are 24/7 operation, meaning shift patterns to suit everyone
• Paid holiday allowance based on the hours that you work
• Free meals on duty in our colleague dining facilities
• Stay in shape with complimentary use of the Leisure Club facilities saving you money on costly gym memberships
• Explore our Exclusively Yours Benefits portal, unlocking hundreds of discounts on retail, travel, and leisure activities.
• We are committed to your growth and offer excellent career progression opportunities, including access to our Apprenticeship programmes and study support.
• Take advantage of our Employee Assistance Programme, Hospitality Action, providing 24/7 health and wellbeing support, including free counselling.
• Experience the flexibility and convenience of Wagestream, our financial wellbeing platform, granting you instant access to your pay when you need it.
• Join a supportive team that knows how to have fun with regular team appreciation events, including memorable Christmas and Summer parties.