Sous Chef - AA Rosette Experience Required in Ripon

£41,200 + Benefits

North Yorkshire

Benefits:

• Share of service charge
• Fresh, seasonal menus and the chance to contribute your own ideas
• Structured development and clear opportunities to progress your career
• Supportive, experienced Head Chef and long standing kitchen team
• Staff meals on duty and uniform provided
• Employee discounts and incentives in a high quality hotel setting
• Relocation support available, no accommodation
• 45 hour working week with any additional hours given back in lieu

This is an exceptional opportunity for an experienced Sous Chef to join one of North Yorkshire’s most prestigious luxury Restaurants. Set within acres of grounds, the property is recognised with five red stars and two Michelin Keys, offering a refined hospitality environment with outstanding standards across food, service and guest experience.

The role is based within a highly regarded restaurant, a destination dining space known for its quality of food, polished service and strong reputation with both hotel guests and external diners. The restaurant operates seven days a week, with around 45 covers during evening service and high volume Sunday lunch trade, making this a brilliant opportunity for a Sous Chef who can balance Rosette level cooking with strong organisation and service leadership.

You will be joining a large, structured brigade of around 32 chefs, the kitchen has strong staff retention, with the Head Chef having been in place for seven years and the previous Sous Chef staying for over five years, reflecting a stable, supportive and well managed environment. This role does not provide accommodation, so you must be able to reliably commute or relocate to the area using the relocation support. Please note that this role does not provide Sponsorship, to apply you will need a full British Passport or the right to work in the UK.

This role would suit a Sous Chef with a minimum two AA Rosette background, ideally gained within a red star hotel or luxury hotel restaurant environment. The successful candidate will need excellent management skills, confidence leading large teams and a strong understanding of how a quality restaurant operates within a wider hotel setting.

Sous Chef Ideal Profile:

• Minimum two AA Rosette experience in a quality led kitchen
• Previous luxury hotel, red star property or prestigious restaurant experience highly desirable
• Genuine passion for food, flavour and quality ingredients
• Confident running a busy service and leading sections within a large brigade
• Strong team management skills with the ability to lead, train and support chefs at all levels
• Strong understanding of hotel kitchen operations, stock control and ordering
• Thorough knowledge of food safety and health and safety practices
• Calm and focused under pressure with a positive, professional attitude
• Natural leader who enjoys coaching, developing and supporting junior chefs
• Able to maintain consistency across evening service, Sunday lunch and seven day operations

Sous Chef Responsibilities:

• Support the Head Chef in the smooth day to day running of the kitchen
• Lead the brigade in the absence of the Head Chef, ensuring high standards are maintained
• Support and manage a large structured team across busy restaurant services
• Contribute to menu development and the creation of new seasonal dishes
• Maintain excellent food quality and presentation across all service periods
• Oversee stock control, daily ordering and effective use of ingredients
• Train, motivate and guide junior team members to develop their skills
• Support a five day working week across varied shifts
• Help maintain the restaurant’s strong reputation for food quality, consistency and service standards