Sous Chef Job, Cheltenham, October 2025

Greycoat Lumleys; Cheltenham; On-site; GBP 30,000 - 40,000; Full time

Job summary

A modern and innovative restaurant in Cheltenham is seeking an experienced Sous Chef to support the kitchen team and lead service in the head chefs' absence. The ideal candidate will have 2+ years in Michelin-starred environments and a passion for fresh, local produce. Responsibilities include managing food prep, training staff, and upholding high culinary standards. This role offers competitive salary, meals on duty, and career development opportunities.

Benefits

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 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.
• Passion for fresh, local, and seasonal produce.

Responsibilities

• Lead the kitchen in the absence of senior chefs.
• Support the Head Chef in planning and cooking.
• Manage daily prep lists and stock levels.
• Train and mentor kitchen staff.

Skills

Leadership skills

Knowledge of classical techniques

Strong organizational skills

Ability to adapt during service

Education

NVQ Level 2/3 in Professional Cookery

Level 2 Food Hygiene Certificate

Job description

Overview

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.

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.