At South Lodge, part of the Exclusive Collection, luxury, creativity and exceptional hospitality come together in one of the UK's most celebrated country house hotels. Home to the Michelin-starred restaurant The Pass, the award-winning Spa at South Lodge and the tranquil lakeside lodges known as The Reeds, South Lodge offers a serene retreat where nature, luxury, and wellbeing meet. Together, they create an environment that embodies elegance, creativity, and meticulous attention to detail.
The Pass is far more than a restaurant. It is an immersive culinary theatre where guests are seated around an intimate open kitchen, placing them at the heart of the action as our chefs create an extraordinary tasting menu experience. Awarded 1 Michelin Star and 4 AA Rosettes, The Pass is renowned for its innovation, precision and unforgettable guest journey.
This is your opportunity to become part of a talented brigade that constantly pushes boundaries, celebrates seasonality and champions the very best British ingredients. Working alongside some of the industry's most passionate professionals, you'll play a key role in delivering dishes that surprise, delight and inspire.
Key Responsibilities
As Sous Chef, you will be a leader, mentor and creative influence within the kitchen. Your ideas will be valued, your development supported, and your contribution recognised. Our Sous Chef will:
Support the Head Chef in leading the day-to-day operation, driving standards, developing talent and ensuring every service reflects the exceptional reputation of The Pass.
Lead and coordinate the brigade during service, ensuring exceptional execution and consistency.
Take responsibility for running the kitchen in the absence of senior leadership.
Inspire, coach and develop Chef de Parties, Demi Chefs and Commis Chefs.
Contribute to menu development, innovation and continuous refinement of dishes.
Maintain the highest standards of food quality, presentation and attention to detail.
Ensure excellent food safety, hygiene and allergen compliance at all times.
Manage ordering, stock control, supplier relationships and waste reduction.
Drive a positive, collaborative and high-performance kitchen culture.
Person Specification
You'll be a passionate and ambitious Sous Chef with a genuine love for exceptional food and guest experiences. You'll bring:
Experience as a Sous Chef or accomplished Junior Sous Chef or Senior Chef de Partie within a high-end restaurant, hotel or Michelin-standard environment.
Strong leadership skills and confidence running a busy kitchen service.
Outstanding culinary ability with a creative and innovative mindset.
Excellent organisational and communication skills.
A solid understanding of food safety, compliance and kitchen best practice.
The ability to remain calm, focused and results-oriented under pressure.
A commitment to mentoring others and developing future culinary talent.
An unwavering passion for quality, consistency and continuous improvement.
At Fanhams Hall, we believe our people are at the heart of everything we do. As a Night Porter, you'll enjoy:
Competitive pay, plus service charge
Excellent rates for stays across our properties and 50% discount on food and beverage
Free meals whilst on duty
Free use of the on-site gym and parking facilities
Access to our Employee Assistance Programme and wellbeing support
Exclusive discounts and benefits through Hospitality Essentials
Ongoing training, development and opportunities to grow your career across the Exclusive Collection
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