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- Tasks: Lead a dynamic kitchen team and prepare high-quality dishes.
- Company: Join a family-run hotel known for exceptional food and service.
- Benefits: Enjoy paid overtime, 28 days holiday, and staff discounts.
- Why this job: Perfect for food lovers seeking a creative and supportive work environment.
- Qualifications: Experience as a Sous Chef or strong Chef de Partie required.
- Other info: Work in a beautiful countryside setting with flexible shifts.
The predicted salary is between 32000 - 48000 £ per year.
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Sous Chef
Bracknell, Berkshire
£40,000 per annum + Paid Overtime + Bonus
Full-Time | 40 Hours per Week (Rotating Shifts)
About Us:
A 46-bedroom, family-run hotel nestled within 10 acres of peaceful Berkshire countryside, ideally located between Royal Windsor and Ascot. With a long-standing reputation for quality service and exceptional food, we pride ourselves on creating memorable dining experiences – whether for intimate dinners, busy weddings, or seasonal celebrations.
The Role:
We are looking for a passionate and experienced Sous Chef to support our Head Chef in leading a dynamic kitchen team. This is a hands-on role requiring strong culinary skills, team leadership, and the ability to thrive in a busy environment.
Key Responsibilities:
Support the Head Chef in daily kitchen operations and leading the brigade.
Prepare and consistently plate high-quality dishes across breakfast, lunch, dinner, and events.
Collaborate on seasonal menus, specials, and key calendar events (e.g., Christmas).
Supervise and train junior kitchen staff, ensuring a productive and positive work environment.
Ensure all kitchen areas meet food safety, hygiene, and COSHH regulations.
Manage inventory, ordering, stock rotation, and cost control.
Maintain strong relationships with local suppliers to ensure quality and freshness.
Take initiative in absence of Head or Sous Chef to ensure smooth kitchen operations.
Support delivery checks, stock management, and rota planning.
Uphold cleaning schedules and maintain equipment safety.
Shifts:
Rotas are based on a 40-hour working week and will include:
Early: 6:45am – 3:00pm
Split/Day: 12:00pm – 9:00pm (may extend to 11:00pm or later for functions)
Late: 2:00pm – 10:00pm
Some flexibility is required during peak times and events.
What We\’re Looking For:
Proven experience as a Sous Chef or strong Chef de Partie ready to step up.
Passion for delivering great food and consistency.
Experience in a high-quality hotel, function, or restaurant setting.
Strong leadership skills and ability to work calmly under pressure.
Excellent understanding of food safety and hygiene practices.
Creative flair for menu planning and seasonal dish development.
What We Offer:
Paid overtime
28 days holiday
Staff discounts across hotel services
Supportive team environment with development opportunities
If you\’re looking for a stable, long-term position in a beautiful countryside setting with a focus on quality food and work-life balance, we\’d love to hear from you.
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Sous Chef employer: Knekt Hub Ltd
Contact Detail:
Knekt Hub Ltd Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef
✨Tip Number 1
Familiarise yourself with the hotel's menu and culinary style. Understanding their approach to food will help you demonstrate your passion and how you can contribute to their vision during any discussions.
✨Tip Number 2
Network with current or former employees of the hotel. They can provide valuable insights into the kitchen culture and what the Head Chef values in a Sous Chef, giving you an edge in your conversations.
✨Tip Number 3
Prepare to discuss your leadership style and how you've successfully managed kitchen teams in the past. Highlight specific examples where you've trained staff or improved kitchen operations under pressure.
✨Tip Number 4
Showcase your creativity by thinking of a seasonal dish or menu idea that aligns with the hotel's ethos. Presenting this during your interview can set you apart and demonstrate your proactive approach.
We think you need these skills to ace Sous Chef
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience as a Sous Chef or Chef de Partie. Emphasise your culinary skills, leadership abilities, and any specific achievements in previous roles that align with the job description.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for cooking and your commitment to quality service. Mention your experience in high-quality settings and how you can contribute to the hotel's reputation for exceptional food.
Highlight Relevant Skills: In your application, focus on key skills mentioned in the job description, such as team leadership, menu planning, and food safety knowledge. Use specific examples to demonstrate these skills in action.
Proofread Your Application: Before submitting, carefully proofread your CV and cover letter for any spelling or grammatical errors. A polished application reflects your attention to detail, which is crucial in a kitchen environment.
How to prepare for a job interview at Knekt Hub Ltd
✨Showcase Your Culinary Skills
Be prepared to discuss your culinary background in detail. Bring examples of dishes you've created or worked on, and if possible, share a portfolio of your work. This will demonstrate your passion and expertise in the kitchen.
✨Emphasise Team Leadership
As a Sous Chef, you'll be leading a team. Share specific examples of how you've successfully managed or trained junior staff in the past. Highlight your ability to maintain a positive work environment, especially during busy service times.
✨Discuss Menu Creativity
Prepare to talk about your experience with menu planning and seasonal dish development. Think of a few creative ideas you could bring to the role and be ready to discuss how you would implement them in collaboration with the Head Chef.
✨Understand Food Safety Regulations
Make sure you are well-versed in food safety, hygiene practices, and COSHH regulations. Be ready to answer questions about how you ensure compliance in the kitchen and how you handle inventory and stock management.
