Sous Chef - Lead Kitchen, Create & Elevate Menus

The Foundry Belfast; Belfast City District; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Discounted room rates

Additional birthday leave

Maternity/adoption leave

Course Sponsorship

F&B discount 30%

Refer a Friend £250

Flexible working

Wagestream pay

Life Insurance

Employee assistance

Wellness events

Free meals on duty

Job summary

RBH Hospitality Management is seeking a dedicated sous chef to join our hotel kitchen. You will be the head chef's right-hand, driving creativity, precision and high standards across all service. Lead daily operations, mentor staff, and contribute to exciting menu development with seasonal ingredients.

You will oversee inventory, maintain top quality and presentation, and uphold strict hygiene and safety protocols in a fast-paced environment, ensuring an exceptional guest experience.

Qualifications

• Experience in a fast-paced kitchen.
• Passion for great food.
• Ability to lead and mentor staff.

Responsibilities

• Step up as the right-hand to the Head Chef, bringing creativity, precision, and passion to every dish that leaves the kitchen.
• Take charge of daily kitchen operations, ensuring prep, cooking, and service run smoothly and efficiently.
• Lead and inspire the kitchen team, mentoring junior chefs and creating a collaborative, upbeat environment.
• Play a key role in menu development, experimenting with new flavours and seasonal ingredients to keep offerings fresh.
• Monitor inventory, oversee ordering, and manage stock levels to prepare for flawless service.
• Maintain high standards for food quality, presentation and consistency.
• Uphold rigorous hygiene, safety and cleanliness standards in the workspace.

Skills

Leadership

Creativity

Organisation

Attention to detail

Team player

Adaptability

Energetic

Job description

RBH Hospitality Management is seeking a dedicated sous chef to join our hotel kitchen. You will be the head chef's right-hand, driving creativity, precision and high standards across all service. Lead daily operations, mentor staff, and contribute to exciting menu development with seasonal ingredients.

You will oversee inventory, maintain top quality and presentation, and uphold strict hygiene and safety protocols in a fast-paced environment, ensuring an exceptional guest experience.