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- Tasks: Assist the Head Chef in creating delicious menus and managing kitchen staff.
- Company: Join Brend Collection, a family-run leader in West Country hospitality for over 50 years.
- Benefits: Enjoy competitive pay, paid holidays, staff discounts, and opportunities for career progression.
- Why this job: Be part of a passionate team dedicated to exceeding customer expectations in a vibrant kitchen environment.
- Qualifications: Leadership skills, positive attitude, and a commitment to high-quality food preparation are essential.
- Other info: Live-in accommodation may be available, plus training and support for your career growth.
The predicted salary is between 24000 - 36000 £ per year.
Location: Boutport Street Barnstaple EX31 1HG
Salary: £15 per hour
Hotel:The Royal and Fortescue
Deadline to apply:20/02/2026
As Sous Chef you will assist the Head Chef in running a successful, efficient and profitable kitchen environment. Using quality ingredients, you will inspire flavourful menus whilst overseeing the attractiveness and quantity of food going out of the kitchen for guest consumption. You will be responsible for guiding and overseeing kitchen personnel’s work ethos ensuring each station has an efficient process. Work for Brend Collection and receive competitive pay, opportunities for progression, share of staff tips, staff discounts at Brend Collection and paid holidays. This is a great opportunity to work for a successful local company in Barnstaple
Live in is available in the Barnstaple area
What will I be doing?
As a Sous Chef you will be responsible for leading a team from Breakfast Chefs, Chef de Partie to Kitchen Porters, offering guidance and ensuring the quality of their skills to help advance their career and support an efficient working environment. You’ll liaise with other departments ensuring communication is open between kitchen, restaurant, bar, sales and event personnel. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Be aware of all product promotional activities within the hotel, including events taking place.
- Ensure each section of the kitchen is manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.
- Responsible for the ordering of quality fresh and frozen food for daily and specific needs, ensuring it covers the hotel\’s food requirements.
- Oversee food storage, ensuring all food is kept in prime location and stock rotation is used across all areas of the kitchen.
- To ensure each section is controlling mise-en-plas quality, quantity and is storing it correctly, minimising food waste.
- To attend Head of Department meetings and Operation meetings in chefs absence or when required.
- Support the Head Chef in implementing relevant SOP for all areas in the kitchen as appropriate.
- Carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date.
- Complete objectives set by the Head Chef in time allocated.
- To ensure Health & Safety Training is completed and recorded in line with the company guidelines.
- Observe all Security, Hygiene, Weights & Measures, Health & Safety Regulations.
- Maintain a high standard of personal hygiene and appearance at all times.
- Be friendly and courteous to Staff, Management and Guests at all times.
- Attend training courses and meetings as requested.
- Undertake any other duty, which you may reasonably be requested to do.
- Be prepared for responsibilities to change from time to time, to reflect this developing role.
What are we looking for?
To successfully fill this role as Sous Chef at you should maintain the attitude, behaviours, skills, and values that follow:
- Ability to show leadership skills through effective communication
- A friendly approach to liaising with other departments
- Positive attitude and willingness to develop structures within your working environment to increase efficiency
- Ability to use your own initiative using quality ingredients to inspire dishes
- Commitment to delivering high levels of food preparation for customer satisfaction
- A neat and tidy appearance (hair and fingernails) and adherence to uniform requirements
- Flexibility to respond to a range of different work situations
- Ability to show guidance to others to allow them to progress in their career
What’s in it for me?
There are plenty of perks when it comes to joining the Brend Collection team which include competitive rates of pay, paid holidays, a share of staff tips and you could be eligible for live-in accommodation in[area]. You’ll also receive discounts when dining at any Brend Collection establishment as well as reduced accommodation rates. Brend Collection are very proud of their wonderful staff and do all they can to develop them, offering support and training throughout their career as well as offering genuine opportunities for career progression within a successful local company.
What is it like to work for Brend Collection?
Brend Collection is a family-run company that has been a leader in West Country hospitality for over fifty years. We have a passion for excellence and we pour our hearts and souls into making sure we exceed customer expectations time and time again. And, our amazing Team Members are at the heart of it all!
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Sous Chef employer: Park Hotel
Contact Detail:
Park Hotel Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef
✨Tip Number 1
Familiarise yourself with the Brend Collection's values and mission. Understanding their commitment to excellence in hospitality will help you align your responses during interviews and demonstrate that you're a good fit for their team.
✨Tip Number 2
Showcase your leadership skills by preparing examples of how you've successfully managed kitchen teams in the past. Be ready to discuss specific situations where you improved efficiency or mentored junior staff, as this is crucial for the Sous Chef role.
✨Tip Number 3
Research current food trends and be prepared to discuss how you can incorporate them into the menu at The Imperial Hotel. This shows your passion for quality ingredients and innovative cooking, which is essential for inspiring flavourful menus.
✨Tip Number 4
Network with current or former employees of Brend Collection if possible. They can provide insights into the company culture and expectations, which can help you tailor your approach and stand out during the selection process.
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 in kitchen management and food preparation. Emphasise any leadership roles you've held, particularly in a culinary environment, and showcase your ability to inspire and guide a team.
Craft a Compelling Cover Letter: In your cover letter, express your passion for cooking and your commitment to quality. Mention specific examples of how you've successfully managed kitchen operations or improved efficiency in previous roles, and explain why you want to work for Brend Collection.
Highlight Relevant Skills: When detailing your skills, focus on those that align with the job description, such as effective communication, leadership, and food safety knowledge. Use bullet points for clarity and ensure they are easy to read.
Showcase Your Personality: Brend Collection values a friendly and courteous approach. Make sure your application reflects your personality and willingness to collaborate with other departments. A positive tone can make a significant difference.
How to prepare for a job interview at Park Hotel
✨Show Your Leadership Skills
As a Sous Chef, demonstrating your leadership abilities is crucial. Be prepared to discuss your experience in guiding kitchen staff and how you've effectively communicated with team members to ensure a smooth operation.
✨Highlight Your Culinary Creativity
Use the interview to showcase your ability to create flavourful menus using quality ingredients. Bring examples of dishes you've inspired or created, and be ready to discuss your approach to menu planning and food presentation.
✨Emphasise Team Collaboration
Since liaising with other departments is key, share examples of how you've successfully worked with front-of-house staff or event coordinators. This will demonstrate your ability to foster a collaborative environment.
✨Prepare for Health & Safety Questions
Be ready to discuss your knowledge of health and safety regulations in the kitchen. Highlight any training you've completed and how you ensure compliance within your team to maintain a safe working environment.
