Sous Chef: Fast-Paced Hotel Kitchen Innovator

Lingfield Park Resort; Lingfield; On-site; GBP 32,000 - 42,000; Full time

Job summary

Lingfield Park Resort in Lingfield, England, is seeking a Sous Chef to lead kitchen operations in our 4-star Marriott hotel kitchens, delivering an innovative food offer for weddings, conferences and racing visitors. You will work closely with the Head Chef to maintain quality and efficiency across the team.

The role requires NVQ Level 3 and a Food Safety Certificate, plus a proven track record in fast-paced environments, excellent communication, and the ability to manage rosters and costs while

Qualifications

• NVQ Level 3 food preparation (or equivalent).
• Food Safety Certificate (or equivalent).
• Proven track record in a similar role.
• Be able to work in a very fast paced environment.
• Knowledge of Food and Beverage service and commodities.
• Excellent communicator.
• Calm under pressure.
• Can act on own initiative.

Responsibilities

• Develop and deliver an innovative food offer within the 4 star Marriott hotel kitchens.
• To implement and adhere to the Company Food Safety Management System across all areas within remit.
• Work with the Hotel Head Chef to manage the Kitchen staff rota, ensuring set cost targets are met.
• Take personal accountability for food safety compliance. Including, ensuring allergen information is displayed correctly and teams are trained and briefed accordingly.
• Being aware of and supporting the delivery of financial targets.

Skills

Excellent communicator

Calm under pressure

Own initiative

Knowledge of F&B service

Fast-paced environment

Proven track record

Education

NVQ Level 3 food preparation

Food Safety Certificate

Job description

Lingfield Park Resort in Lingfield, England, is seeking a Sous Chef to lead kitchen operations in our 4-star Marriott hotel kitchens, delivering an innovative food offer for weddings, conferences and racing visitors. You will work closely with the Head Chef to maintain quality and efficiency across the team.

The role requires NVQ Level 3 and a Food Safety Certificate, plus a proven track record in fast-paced environments, excellent communication, and the ability to manage rosters and costs while