Sous Chef Latymer

Exclusive Hotels and Venues; England; On-site; GBP 30,000 - 40,000; Full time

Job summary

A prestigious luxury hotel in the United Kingdom is seeking an experienced Sous Chef for its flagship fine dining restaurant. The ideal candidate will support the Head Chef in managing kitchen operations, ensuring high standards of food quality and exceptional guest experiences. Key responsibilities include leading kitchen teams, managing budgets, and mentoring staff. With competitive pay and opportunities for growth, this role offers a chance to work in a dynamic and prestigious environment focused on excellence.

Benefits

Competitive pay plus service charge

50% discount on Food & Beverage

Free meals while on duty

Access to gym and parking

Employee Assistance Programme

Qualifications

• Proven experience as a Sous Chef or strong Junior Sous in fine dining.
• Strong leadership skills to motivate a kitchen team.
• Excellent understanding of food quality and presentation.

Responsibilities

• Ensure smooth running of kitchen operations.
• Lead kitchen operations in the absence of Head Chef.
• Maintain high food quality and presentation standards.
• Manage stock control and supplier coordination.
• Train and mentor kitchen team members.

Skills

Leadership skills

Food quality and presentation

Kitchen financial management

Communication skills

Ability to work under pressure

Job description

Sous Chef – The Latymer, Pennyhill Park, Bagshot, Surrey

A Career in Hospitality Where Every Detail Tells a Story.

Pennyhill Park in Bagshot, Surrey, part of the Exclusive Collection, is a luxury hotel and spa known for its elegance and attention to detail. Home to world‑class dining and exceptional service, Pennyhill Park offers a professional kitchen environment where excellence, consistency and teamwork define every experience.

The Latymer is Pennyhill Park’s flagship fine dining restaurant, recognised for its exceptional standards, precision and creativity. Working within this 1 Michelin‑starred and 5 AA Rosettes environment requires discipline, passion and an uncompromising approach to quality. As Sous Chef, you will play a key role in supporting the leadership of the kitchen and maintaining the high standards expected at every stage of service.

You will join as a Sous Chef, supporting the Head Chef, Steve Smith in the day‑to‑day leadership of the kitchen. This is a hands‑on role combining operational excellence, team leadership and financial awareness, with responsibility for ensuring the smooth running of the kitchen and the consistent delivery of outstanding food and guest experiences.

Benefits

• Competitive pay, plus service charge
• Great rates for stays across all our hotels and 50% discount on Food & Beverage dining
• Free meals while on duty
• Free access to the on‑site gym and parking
• Access to our Employee Assistance Programme and wellbeing resources
• Exclusive discounts and perks through Hospitality Essentials
• Opportunities for growth, learning and internal progression within the Exclusive Collection

Key Responsibilities

• Ensure the smooth and efficient running of the kitchen operation at all times
• Lead service and kitchen operations in the absence of the Executive or Head Chef
• Maintain the highest standards of food quality, consistency and presentation
• Support menu development, planning and innovation in line with current industry trends
• Manage stock control, ordering and supplier coordination alongside the Head Chef
• Oversee food cost control, GP targets and kitchen budgets within agreed levels
• Monitor and control food wastage and shrinkage across the operationEnsure full compliance with food hygiene, health & safety and allergen legislation
• Support recruitment of kitchen team members in partnership with the Executive Chef and HR
• Ensure new starters complete a structured induction during their first three months
• Train, mentor and develop kitchen team members at all levels
• Maintain clear communication within the kitchen and with other departments
• Act as a role model for professional conduct, leadership and guest‑focused service
• Report operational, staffing or quality issues promptly to the Executive or Head Chef

Person Specification

• Proven experience as a Sous Chef or strong Junior Sous within a fine dining or luxury hospitality environment
• Strong leadership skills with the ability to motivate, guide and support a professional kitchen brigade
• Excellent understanding of food quality, technique, presentation and consistency
• Sound knowledge of kitchen financials including stock control, GP management and costings
• High standards of food hygiene, health & safety and compliance awareness
• Confident communicator able to work effectively with kitchen and hotel teams
• Organised, resilient and calm under pressure in a high-performance kitchen
• Passionate about delivering exceptional food and guest experiences

We a certified B Corp, committed to sustainability and responsible business practices. At Exclusive Collection, we champion wellbeing, progression and a culture where people who share our values can thrive. As an equal opportunities employer we welcome applications from all individuals with the right to work in the UK. If you require any adjustments during the application process, please let us know. Apply today and be part of a team that delivers exceptional dining experiences at the highest level.