Sustainable Sous Chef — Hotel Kitchen Leader

Edgbaston Park Hotel and Conference Centre; Birmingham; On-site; GBP 28,000 - 36,000; Full time

Job summary

Edgbaston Park Hotel and Conference Centre is seeking an experienced Sous Chef to oversee the organisation, quality and presentation of all dishes across the hotel, from breakfast to banqueting. You will lead and develop the kitchen team, ensuring high standards and consistent service.

The role involves menu development, cost control, stock management and ensuring compliance with food safety regulations. A strong track record in hotel or banqueting kitchens is essential.

Qualifications

• You will have experience in a similar Sous Chef role within hotels or banqueting.
• Proven ability to lead, develop and coach kitchen teams.
• Strong knowledge of food safety, cost control and stock management.

Responsibilities

• Prepare and cook dishes to the highest standards, ensuring quality and presentation.
• Supervise, motivate and engage the Kitchen team to deliver excellence.
• Support Deputy Head Chef and Head Chef in their absence for smooth operations.
• Demonstrate exceptional customer care to meet guest expectations.
• Assist in menu creation, development and implementation with trend awareness.
• Oversee stocktakes and ordering to maintain cost efficiency and minimise waste.
• Support Head Chef in preparing departmental budgets.
• Participate in recruitment, training and development of kitchen staff.
• Ensure full compliance with food safety regulations and hotel policies.

Skills

Leadership

Team management

Cost control

Food safety knowledge

Job description

Edgbaston Park Hotel and Conference Centre is seeking an experienced Sous Chef to oversee the organisation, quality and presentation of all dishes across the hotel, from breakfast to banqueting. You will lead and develop the kitchen team, ensuring high standards and consistent service.

The role involves menu development, cost control, stock management and ensuring compliance with food safety regulations. A strong track record in hotel or banqueting kitchens is essential.