Junior Sous Chef

SCOPE OF POSITION

The Junior Sous Chef supports the Head Chef in overseeing all aspects of kitchen operations and food production. This includes supervising kitchen staff, maintaining the highest food quality standards, ensuring consistent adherence to health and safety policies, and assisting in menu development and costing. The Junior Sous Chef plays a key role in leading a productive, motivated team, fostering a positive work environment, and maintaining strong morale to ensure high performance and guest satisfaction.

Responsibilities

• Support the Head Chef in managing the overall operation of the kitchen, including food preparation for all outlets and events.
• Supervise and mentor all kitchen staff, ensuring high standards of performance, professionalism, and teamwork.
• Oversee quality and quantity control for all dishes, ensuring consistency in portion sizes and freshness of products.
• Work closely with the Head Chef on menu planning, recipe development, and food costing to meet the hotel’s financial objectives and GP% targets.
• Assist in driving food and beverage sales by supporting the execution of banquets, events, and special promotions.
• Ensure full compliance with food hygiene and health and safety regulations, acting as a role model for best practices.
• Conduct regular training sessions and performance reviews, supporting staff development in line with NVQ or equivalent standards.
• Lead monthly stocktakes with accuracy and accountability for stock levels, wastage, and value, in collaboration with the Head Chef.
• Monitor and maintain all kitchen equipment, ensuring cleanliness and functionality; report maintenance needs promptly.
• Implement and manage disciplinary procedures in line with company policy when necessary.
• Enforce strict personal and kitchen hygiene standards, including appropriate dress and grooming.
• Conduct equipment audits and ensure corrective action is taken as required.
• Handle guest complaints and food issues effectively, in accordance with company policies, and strive for resolution and guest satisfaction.
• Ensure all team members adhere to house rules and company policies at all times.
• Maintain awareness of and compliance with fire safety procedures and emergency protocols.
• Attend all mandatory training sessions required by the company.
• Perform any other reasonable duties as requested by the Head Chef or senior management.

Qualifications

• Culinary qualification (NVQ Level 3 or equivalent)
• 3–5 years’ experience in a professional kitchen
• Previous supervisory or team leadership experience
• Food hygiene certification (Level 3 preferred)
• Strong knowledge of menu development and food costing
• Excellent leadership, communication, and training skills
• Strong organisational skills and ability to manage a high-pressure kitchen environment

Benefits

• Competitive compensation package, including service charge and annual bonus of £1,300.00 per year.
• Free Stays in the UK or Ireland (4 nights/year) – Create unforgettable memories with your loved ones.
• Employee Benefit Card – Discounted rates at Accor properties worldwide.
• Sofitel Experience – Enjoy a luxurious night at our hotel, complete with a delightful breakfast.
• Complimentary Meals While on Duty.
• Special Rates in F&B, Rooms & Spa – Treat yourself to luxury at unbeatable prices.
• Be Part of the Largest Hospitality Group in Europe.
• Exceptional Training and Development Opportunities through Apprenticeship Program.
• Global Growth Opportunities.
• Employee Assistance Program with 24/7 GP Access – Your well-being is our priority.
• Social Events and Activities.