SeniorSous Chef – Job Description
Middleton Lodge is a country retreat tuckedaway in the North Yorkshire countryside. Here at the estate we have The CoachHouse, a relaxed restaurant with rooms, serving an all-day kitchen gardeninspired menu and the super unwinding Treatment Rooms.
As the estate grows we’re always looking forfriendly, hardworking perfectionists to join us! Our team will teach you allthe tricks of the trade making sure you deliver the tip top service to our eachof our clients! We make sure there’s plenty of support, training and opportunityfor everyone so you’re always working towards something!
We are currently looking to recruit a Senior SousChef to join the team within the Coach House Restaurant, working alongside theHead Chef ensuring a smooth running of the kitchen.
Job Purpose
To support the Head Chef in the day-to-dayrunning of the kitchen, ensuring the highest standards of food quality,presentation, hygiene, and service. The Senior Sous Chef will help lead,motivate, and develop the kitchen team while maintaining efficient kitchenoperations and delivering an excellent dining experience.
KeyResponsibilities
KitchenOperations
- Supportthe Head Chef in managing the daily kitchen operations and foodpreparation.
- Overseefood preparation, cooking, and presentation to ensure consistent qualityand standards.
- Ensureall dishes are prepared and served according to recipes, specifications,and portion-control guidelines.
- Takeresponsibility for the kitchen in the Head Chef’s absence.
- Ensuresmooth and efficient service during busy periods.
TeamLeadership
- Supervise,motivate, and support chefs and kitchen assistants.
- Delegateduties effectively and ensure tasks are completed to the requiredstandard.
- Trainand develop junior kitchen team members.
- Assistwith staff rotas, shift planning, and performance management whererequired.
- Promoteteamwork, professionalism, and a positive working environment.
Food Safetyand Hygiene
- Maintainexcellent standards of cleanliness, food safety, and kitchen hygiene.
- Ensurecompliance with food hygiene legislation, HACCP procedures, and companypolicies.
- Monitorfood storage, stock rotation, date labelling, and temperature records.
- Ensureallergens and dietary requirements are managed safely and accurately.
- Carryout regular cleaning checks and ensure all kitchen areas meet requiredstandards.
Stock andCost Control
- Assistwith ordering, receiving, and checking deliveries.
- Monitorstock levels and minimise waste through effective stock rotation andportion control.
- Supportthe Head Chef with food costing, stocktaking, and budget management.
- Ensureingredients are stored correctly and used efficiently.
- Helpmaintain agreed food cost and gross profit targets.
MenuDevelopment and Quality
- Assistwith menu planning, recipe development, and seasonal specials.
- Contributeideas for new dishes and improvements to existing menus.
- Ensureingredients are fresh, of good quality, and used appropriately.
- Maintainconsistency in flavour, presentation, and portion sizes.
- Keepup to date with food trends, techniques, and customer preferences.
CustomerService and Communication
- Workclosely with front-of-house staff to ensure efficient service.
- Respondprofessionally to customer feedback and special dietary requests.
- Communicateclearly with the Head Chef, kitchen team, suppliers, and management.
- Helpresolve kitchen issues promptly and professionally.
Skills andExperience
- Previousexperience as a Sous Chef or Senior Chef in a busy professional kitchen.
- Strongcooking skills and a good understanding of different cooking techniques.
- Provenability to lead and motivate a kitchen team.
- Goodknowledge of food safety, hygiene, and allergen management.
- Experiencewith stock control, ordering, and food cost management.
- Abilityto work under pressure while maintaining high standards.
- Excellentorganisational, communication, and time-management skills.
- Aflexible approach to working evenings, weekends, and bank holidays asrequired.
Qualifications
- Relevantprofessional cookery qualification or equivalent experience.
- FoodSafety and Hygiene qualification, ideally Level 3.
- Allergenawareness training.
- Relevantsupervisory or management training would be an advantage.
PersonalAttributes
- Passionateabout food and delivering high-quality dishes.
- Reliable,organised, and professional.
- Astrong team player with a positive attitude.
- Ableto lead by example and take responsibility.
- Committedto maintaining high standards and continuous improvement.
ReportingStructure
Reports to: Head Chef.
Supervises: Chef de Partie, Commis Chefs,Kitchen Porters, and other kitchen team members as applicable.
WorkingConditions
This role involves working in a fast-pacedkitchen environment, including prolonged periods of standing, handling kitchenequipment, and working flexible shifts.
Working hours per week are 48 hours over 4days.
OverallObjective
To support the Head Chef in deliveringexcellent food, maintaining high kitchen standards, controlling costs, anddeveloping a motivated and efficient kitchen team.
WorkingHours
48hours / 4 days
CompanyBenefits
- OnSite Parking
- Tips
- StaffDiscount
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