We're looking for an experienced and passionate Senior Sous Chef to support the leadership of the kitchen at Rose Court. This is an exciting opportunity to play a key leadership role within a predominantly Monday to Friday operation, supporting restaurant dining, corporate hospitality, and events. While the role is mainly weekday‐based, occasional evenings may be required to support events and business needs. Working closely with the Head Chef, you will help drive culinary standards, kitchen performance, team development, and smooth service delivery, while contributing to seasonal menus, responsibly sourced ingredients, and exceptional hospitality experiences.
What You'll Be Doing
Kitchen operations
Provide hands‐on leadership across all kitchen areas, stepping into any section as needed and supporting service during busy periods, events, and in the Head Chef's absence.
Maintain high standards of food quality, presentation, hygiene, cleanliness, and kitchen organisation across all back‐of‐house areas.
Support menu execution and development, ensuring recipe compliance, consistency, and innovation across all food offerings.
People and Leadership
Lead the kitchen team by example, promoting professionalism, strong communication, teamwork, and high culinary standards.
Support recruitment, onboarding, rota planning, and section allocation to ensure effective staffing and smooth operations.
Train, mentor, and develop junior chefs through coaching, feedback, and day‐to‐day support.
Help create a positive kitchen culture that supports learning, accountability, and continuous development.
Financial and commercial performance
Support labour planning and stock management to maintain efficient staffing levels and minimise waste.
Assist with ordering, stock rotation, storage standards, and stock takes to ensure strong operational control.
Monitor due diligence, food safety records, and kitchen standards, taking corrective action where required.
Support the Head Chef in managing food cost, GP performance, and kitchen efficiencies.
Communication and standards
Work closely with front‐of‐house, bar, café, and events teams to ensure smooth and coordinated service delivery.
Lead pre‐service briefings and contribute to operational planning to support guest requirements, hospitality, and event delivery.
Communicate effectively with the Head Chef and wider leadership team on staffing, operations, and service performance.
Represent the kitchen in the Head Chef's absence, maintaining standards, decision‐making, and operational continuity.
What do you get in return?
Company Sick Pay
Life Insurance (2 x annual salary)
50% discount in our restaurant and 25% off at our cafés
Holidays increasing with length of service
Loyalty bonuses in line with the length of service.
One paid day off each year to get involved in any community or charity volunteering activity of your choice as we believe in the power of giving back
Retail, Grocery and Gym Discounts
Cycle to Work Scheme
Refer your friend scheme
Learning and Development Portal and further education with apprenticeship programs
G & F Support Scheme
Hospitality Action - Access to a confidential Employee Assistance Programme (EAP)
EEO Statement
Green & Fortune is committed to fostering a diverse, equitable, and inclusive workplace. We encourage applications from individuals of all backgrounds and fully support candidates with disabilities throughout the recruitment process. If you require any adjustments, please contact our People team at people@greenandfortune.co.uk.
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