At a Glance
- Tasks: Support the Head Chef in delivering high-quality food and managing kitchen operations.
- Company: De Vere Wokefield Estate, a stunning venue with a vibrant team culture.
- Benefits: £40,549 salary, 31 days holiday, free gym access, and annual complimentary stays.
- Other info: Enjoy career progression opportunities and fun team events throughout the year.
- Why this job: Join a passionate team and develop your culinary skills in a dynamic environment.
- Qualifications: Experience as a Sous Chef in high-volume settings and strong leadership skills.
The predicted salary is between 40549 - 40549 £ per year.
De Vere Wokefield Estate, set in 250 acres of rural Berkshire parkland, is home to a historic Mansion House filled with traditional features and the contemporary Wokefield Place that offers state-of-the-art facilities. It has 376 bedrooms and suites, 39 meeting rooms with large event space, and a high-tech dedicated conference building, an 18-hole PGA approved championship golf course, and leisure club. Benedict's Bar, The 1560 Restaurant, The View Restaurant, and our Summerhouse are some of our amazing food and beverage options at Wokefield Estate: there really is something for everyone.
Your commute: just outside Reading, we're 10 minutes from J11 of the M4, with fast and direct trains from London Paddington to Reading Train station. At De Vere, we warmly welcome everyone and foster a sense of belonging, where each person is valued and appreciated. Join our team and become part of a passionate group of individuals who genuinely care about the experiences we create for our guests and colleagues.
Are you a Sous Chef looking to progress your career within a high-volume hotel and events operation? Join the brigade at De Vere Wokefield, where our kitchen operation delivers high-volume conferences, events, weddings, and all-day dining across our restaurant, bar, and lounge spaces. In return, this role offers £40,549 per year plus excellent benefits including free use of the gym facilities, a complimentary 2-night stay with us every year, additional overnight stays for £50 per room, time off over the Christmas period, and a paid day off for your birthday in addition to your holiday entitlement.
As a Sous Chef, you will support the Head Chef in the day-to-day running of the kitchen, helping to deliver consistently high standards across all of our food outlets. Working across all areas of the kitchen, you’ll remain hands-on during service while supporting stock control, food cost management, and kitchen organisation to ensure the smooth running of the operation. You’ll also play an important role in developing the brigade through coaching, mentoring, and training junior chefs, helping to create a positive and high-performing kitchen culture.
What we look for in a Sous Chef:
- Previous experience within a Sous Chef role in a high-volume hotel, conference, or banqueting environment
- Proven experience delivering high-quality food whilst maintaining consistency during busy service periods
- A strong team player who leads by example and remains calm under pressure
- Experience supporting stock management, ordering processes, and food cost control
- Excellent organisational skills with a keen eye for detail and high standards
- A passion for coaching and developing junior chefs within the brigade
- Strong understanding of food hygiene, health & safety, and kitchen compliance standards
- Most importantly, a positive, hands-on, and supportive approach within the kitchen team
The Pay & Benefits:
At De Vere, we pay attention to the thoughtful details that inspire the loyalty of our permanent colleagues. That’s why we are proud to offer the following benefits for the role of Sous Chef - Banqueting:
- £40,549 per year plus a share of the Restaurant service charge
- 31 days holiday each year (increasing annually up to 33 days)
- An extra paid day off for your birthday, along with a £20 love to shop voucher
- Annual complimentary 2-night stay with dinner in a De Vere property of your choice
- Additional monetary rewards for reaching long service milestones
- Exclusive perks with our £50 colleague rates for overnight stays at De Vere properties, accompanied by a fantastic 50% discount on Food & Beverage
- Access to our Apprenticeship programmes and study support
- Employee Assistance Programme, providing 24/7 health and wellbeing support, including free counselling
- Company Life Assurance scheme, ensuring financial security for your loved ones
- Monthly colleague recognition programme, culminating in an exciting annual colleague recognition event
- Regular team appreciation events, including memorable Christmas and Summer parties
Sous Chef - Banqueting employer: De Vere Ltd.
De Vere Wokefield Estate is an exceptional employer, offering a vibrant work culture where every team member is valued and appreciated. With a commitment to employee growth, we provide excellent career progression opportunities, comprehensive benefits including generous holiday entitlement, complimentary stays, and a supportive environment that fosters teamwork and creativity. Join us in our stunning Berkshire location, where you can thrive in a high-volume kitchen while enjoying the perks of working in a historic estate surrounded by beautiful parkland.
StudySmarter Expert Advice🤫
We think this is how you could land Sous Chef - Banqueting
✨Tip Number 1
Network like a pro! Reach out to your connections in the hospitality industry, especially those who might know someone at De Vere. A friendly chat can open doors that a CV just can't.
✨Tip Number 2
Show off your skills! If you get the chance, bring a dish or two to share during an informal meet-up or interview. It’s a great way to showcase your culinary flair and passion for food.
✨Tip Number 3
Be ready to talk about your experiences! Prepare some stories about how you've handled busy service periods or mentored junior chefs. This will show that you're not just a Sous Chef, but a team player who can lead under pressure.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets noticed. Plus, we love seeing candidates who take the initiative to connect directly with us.
We think you need these skills to ace Sous Chef - Banqueting
Some tips for your application 🫡
Show Your Passion for Food:When writing your application, let your love for cooking and creating amazing dishes shine through. We want to see your enthusiasm for high-quality food and how you can contribute to our kitchen culture.
Highlight Relevant Experience:Make sure to detail your previous experience as a Sous Chef, especially in high-volume environments. We’re looking for specific examples of how you've managed busy services and maintained quality under pressure.
Be Yourself:Don’t be afraid to show your personality in your application. We value authenticity and want to know what makes you unique as a team player and leader in the kitchen.
Apply Through Our Website:For the best chance of joining our team, make sure to apply directly through our website. It’s the easiest way for us to review your application and get you on board with De Vere Wokefield Estate!
How to prepare for a job interview at De Vere Ltd.
✨Know Your Kitchen Basics
Before heading into the interview, brush up on your culinary skills and knowledge. Be prepared to discuss your experience in high-volume kitchens, especially in banqueting settings. Highlight specific dishes you've mastered and how you maintain quality under pressure.
✨Showcase Your Leadership Skills
As a Sous Chef, you'll be leading a team. Share examples of how you've coached and mentored junior chefs in the past. Discuss your approach to fostering a positive kitchen culture and how you handle conflicts or challenges within the team.
✨Understand Stock Management
Be ready to talk about your experience with stock control and food cost management. Prepare to explain how you've successfully managed inventory in previous roles and any systems or processes you’ve implemented to ensure efficiency.
✨Emphasise Your Passion for Food Safety
Food hygiene and safety are crucial in any kitchen. Make sure to highlight your understanding of health and safety regulations. Discuss any certifications you hold and how you ensure compliance in your kitchen operations.
