Sous Chef: Lead Michelin-Standard Kitchen Growth

Northcote; Old Langho; Remote; GBP 28,000 - 38,000; Full time

Benefits offered by this job

Competitive salary + tronc

Private healthcare

Staff meals on duty

Uniform provided and laundered

Employee discounts across POB Hotels

Ongoing training and development

Career progression within expanding, 1

Opportunities to be part of industry‑l

Job summary

Northcote is a Michelin-starred country house hotel in the Ribble Valley, seeking a talented Sous Chef to join an award-winning kitchen led by Lisa Goodwin-Allen. You will work alongside a high-performing team to deliver Michelin-star standards and contribute to ambitious growth, including a brand-new restaurant.

This role focuses on leadership, menu development with seasonal ingredients, and maintaining quality, presentation, hygiene and cost control, with clear progression opportunities within

Qualifications

• Experience as Junior Sous or Sous Chef in a quality-led environment.
• Experience in Michelin-star or multi-rosette kitchens is desirable.
• Excellent leadership and communication skills.
• Thrives under pressure with strong attention to detail.
• Driven to continually develop themselves and their team.
• Passion for delivering outstanding guest experiences.

Responsibilities

• Lead and inspire a team of chefs to deliver Michelin-star standards consistently.
• Support menu development using seasonal, high-quality ingredients.
• Ensure exceptional quality, presentation, and consistency across all dishes.
• Take responsibility for service in the absence of the Head Chef.
• Manage stock control, ordering, and cost efficiencies.
• Maintain the highest standards of hygiene, health & safety, and compliance.

Skills

Leadership

Communication

Attention to detail

Pressure management

Job description

Northcote is a Michelin-starred country house hotel in the Ribble Valley, seeking a talented Sous Chef to join an award-winning kitchen led by Lisa Goodwin-Allen. You will work alongside a high-performing team to deliver Michelin-star standards and contribute to ambitious growth, including a brand-new restaurant.

This role focuses on leadership, menu development with seasonal ingredients, and maintaining quality, presentation, hygiene and cost control, with clear progression opportunities within