Sous Chef - Blossom Kitchen

Coniston Hotel Ltd; Coniston Cold, Skipton, York and North Yorkshire; On-site; Full time

Job summary

A leading hotel in Coniston Cold is seeking a skilled Sous Chef for their Blossom Kitchen at Nadarra Spa. The role requires a confident individual capable of managing all aspects of kitchen operations independently. Responsibilities include menu planning, food preparation, and ensuring high standards of hygiene. The position offers a competitive salary of £13.50 per hour plus tips, with numerous employee benefits.

Benefits

Complimentary meals during shifts

28 days Annual Leave (Pro-Rata)

Birthday Day Off

Discounted Membership Fees at Nádarra Spa

NEST Pension Scheme

Free On-Site Parking

Qualifications

• Experience as a Junior Sous chef or Senior Chef De Partie.
• Experience in a spa environment is desirable.

Responsibilities

• Plan, prepare, and cook a range of food items.
• Operate the kitchen solo, managing time efficiently.
• Monitor stock levels and manage deliveries.

Skills

Time management

Proactivity

Passion for food

Education

NVQ Level 2 catering qualification

Job description

All applicants must be able to provide evidence of their Right to Work in the UK.

Vaild Driving Licence preferred, due to location

Employee Benefits - What we can offer you

We value the commitment and loyalty of our colleagues and are delighted to offer a range of benefits to show our ongoing appreciation, benefits include:

• Meals on Duty:Enjoy complimentary meals during your shifts.
• 30-Minute Paid Break:Take a paid break to recharge during your shift.
• 28 days Annual Leave (Pro-Rata) - Days Increasing with Service:We value loyalty and celebrate long service by increasing annual leave days over time.
• Birthday Day Off- A day to use in your Birthday Month for you to take the time to celebrate
• Discounted Membership Fees at Nádarra Spa:Access discounted membership fees at Nádarra Spa after completing the 6-month probation period.
• Access to Hospitality Rewards:Explore a range of health and wellbeing benefits, as well as discounts on everyday goods and services through our online platform, Hospitality Rewards. Make your leisure time more accessible and affordable. Available after completing the 6-month probation period.
• NEST Pension Scheme:All eligible employees can participate in the NEST Pension Scheme with the option to opt out.
• Free Hospitality Action Employee Assistant Programme:Access specialist support services through the Employee Assistant Programme provided by Hospitality Action, free of charge.
• Gratuities and Service Charges Paid Monthly:Receive gratuities and service charges as part of your monthly pay.
• Regular Rewards and Recognition:Be recognised for your hard work with monthly, annual, and long service awards.
• Employee Discount and Staff Offers:Enjoy discounts and special offers exclusive to staff members.
• Uniform Provided for Guest-Facing Roles:Receive a uniform tailored for guest-facing positions.
• Free On-Site Parking:Conveniently park your vehicle on-site at no cost.

Contract and Salary

• 40 hours per week
• £13.50 per hour plus tips

ROLE OVERVIEW

We are seeking a confident, organised, and skilled Sous Chef to operate independently in our Blossom Kitchen based at Nadarra Spa. This unique role is ideal for a chef who thrives working autonomously and takes full ownership of the culinary offering in a calm, wellness-focused environment. The successful candidate will be responsible for all aspects of kitchen management – from menu planning, prep and service to stock control, hygiene, and maintaining a smooth service aligned with the spa’s wellness ethos. They must be reliable, self-motivated, and capable of delivering a high standard of food and service single-handedly.

Reporting to: Exec Head Chef/F&B Director & Spa General Manager

MAIN RESPONSIBILITES

• Plan, prepare, and cook a range of food items in line with the spa’s offerings including brunch, lunch and afternoon tea.

• Operate the kitchen solo, managing time efficiently across preparation, cooking, service, and cleaning.

• Maintain high standards of cleanliness and hygiene at all times, ensuring full compliance with food safety legislation.

• Monitor stock levels, place orders with suppliers, manage deliveries, and minimise waste.

• Handle all kitchen-related administration such as temperature logs, cleaning schedules, allergen information, and due diligence records.

• Ensure smooth communication with front-of-house or spa reception teams regarding service times, guest requests, or dietary needs.

• Proactively identify improvements to the food offering, guest experience, or kitchen efficiency.

• Manage occasional private dining or special guest events within the spa.

PERSON SPECIFICATION

ESSENTIAL

• Must have a passion and love for food.
• Time management
• Calm and professional demeanor
• Must be proactive, not reactive i.e. stopping issues before they happen, rather than putting them right after the event.
• NVQ Level 2 catering qualification
• Previous experience as a Junior Sous chef or Senior Chef De Partie.

DESIREABLE

• Experience of working as a Chef-de-Partie in a spa environment
• Previous experience of working in a large AA* hotel.

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