Sous Chef Job

Greycoat Lumleys; Cheltenham; On-site; GBP 30,000 - 35,000; Full time

Job summary

A modern restaurant in Cheltenham is seeking an experienced Sous Chef to lead the kitchen in the absence of senior staff. The role involves ensuring high standards in food preparation, managing inventory, and mentoring the kitchen team. Ideal candidates will have at least 2 years in Michelin-starred environments and possess strong leadership qualities. This position offers competitive salary, meals on duty, and excellent career development opportunities.

Benefits

Competitive salary (DOE) plus monthly tronc payments

Meals on duty

Discounts on food and drink

28 days holiday

Birthday off

Company pension scheme

In-house training and career development

Qualifications

• Minimum 2 years’ Sous Chef experience in a Michelin-starred or 3 AA Rosette environment.
• Strong leadership qualities: approachable, supportive, and confident in managing a team.
• Clear understanding of Health & Safety and Food Hygiene regulations.

Responsibilities

• Lead the kitchen in the absence of senior chefs.
• Support the Head Chef in planning, cooking, and presenting dishes.
• Manage daily prep lists, orders, stock levels, and waste records.

Skills

Sous Chef experience in Michelin-starred or 3 AA Rosette

Strong leadership qualities

Passion for fresh, local, and seasonal produce

Excellent knowledge of classical techniques

Organisational skills

Education

NVQ Level 2/3 in Professional Cookery

Level 2 Food Hygiene Certificate

Job description

Overview

Sous Chef Job, Cheltenham, Gloucestershire

Our client, a modern and innovative restaurant in Cheltenham, is seeking an enthusiastic, highly organised, and skilled Sous Chef with experience in Michelin-starred and 3 AA Rosette kitchens. Offering includes working breakfasts, lunches, afternoon tea, à la carte dining, and a tasting menu. You will play a key role in supporting the kitchen team, leading service in the absence of the Head Chef and Executive Head Chef and ensuring the consistent delivery of exceptional food.

Reporting to: Executive Head Chef & Head Chef

Key Responsibilities

• Lead the kitchen in the absence of senior chefs, ensuring smooth and efficient service.
• Support the Head Chef in planning, cooking, and presenting dishes to the highest standard.
• Manage daily prep lists, orders, stock levels, and waste records.
• Train, mentor, and monitor team performance, fostering a positive and professional working environment.
• Ensure all dishes are plated correctly and consistently, maintaining the restaurant’s high standards.
• Uphold food safety, hygiene, and Health & Safety regulations, completing due diligence daily.
• Perform and delegate opening and closing kitchen procedures.
• Liaise with suppliers and place daily orders.
• Represent the kitchen team in senior management meetings when required.

Skills & Experience Required

• Minimum 2 years’ Sous Chef experience in a Michelin-starred or 3 AA Rosette environment.
• Strong leadership qualities: approachable, supportive, and confident in managing a team.
• Passion for fresh, local, and seasonal produce, with excellent knowledge of classical techniques.
• Skilled across multiple sections with the ability to adapt during service.
• Clear understanding of Health & Safety and Food Hygiene regulations.
• Strong organisational skills with the ability to remain calm under pressure.

Qualifications

• NVQ Level 2/3 in Professional Cookery or equivalent.
• Level 2 Food Hygiene Certificate (Level 3 preferred).
• Awareness of COSHH and manual handling techniques (desirable).

What We Offer

• Competitive salary (DOE) plus monthly tronc payments.
• Meals on duty & staff meals.
• Discounts on food and drink.
• 28 days holiday.
• Birthday off.
• Company pension scheme.
• In-house training, career development, and progression opportunities.
• A supportive environment that values staff wellbeing and rewards achievement.