Sous Chef: All-Year Kitchen Leadership & Training

RGIT Australia; Shanklin; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Stable all-year-round employment

Career progression opportunities

£100 refer-a-friend bonus

Birthday day off

Mental wellbeing support

Holiday discount for staff and family

Job summary

Daish’s Holidays is seeking an experienced Sous Chef to support our Head Chef and lead the kitchen team in delivering great-quality meals for up to 150 guests. You’ll work in an all-year-round operation with set menus, a tight 45-minute service window, and a strong focus on food safety and teamwork.

Responsibilities include producing high-quality dishes, aiding menu development, maintaining standards, and training junior staff.

Qualifications

• Experienced working in a commercial kitchen environment.
• Enthusiastic, confident and competent.
• Passionate about producing good-quality food.
• Able to work effectively both independently and as part of a team.
• Confident supporting and training other kitchen team members.
• Able to multitask and maintain performance under pressure.

Responsibilities

• Producing high-quality food as directed by the Head Chef and independently preparing dishes where required.
• Supporting the Head Chef in the smooth running of the kitchen and food service.
• Helping to implement menus and contribute to new and existing menu creations.
• Ensuring consistency, quality and presentation across all meals served to our guests.
• Supporting and training new members of the kitchen team.
• Working with the Head Chef to ensure all kitchen equipment is maintained and ready for service.

Skills

Kitchen experience

Team leadership

Food safety

Multitasking

Job description

Daish’s Holidays is seeking an experienced Sous Chef to support our Head Chef and lead the kitchen team in delivering great-quality meals for up to 150 guests. You’ll work in an all-year-round operation with set menus, a tight 45-minute service window, and a strong focus on food safety and teamwork.

Responsibilities include producing high-quality dishes, aiding menu development, maintaining standards, and training junior staff.