Job Description:

We are looking for an experienced and passionate Senior Sous Chef to join a team at a busy and exciting hospitality venue just outside Bracknell.

This is a fantastic opportunity for a talented chef who enjoys leading from the front, takes pride in delivering consistently high-quality food, and is ready to play a key role in developing our evening food operation.

Working closely with the Head Chef, you will support the day-to-day running of the kitchen, taking responsibility for the evening service across our restaurant and bar menus, while also overseeing smaller banquets and functions from the main kitchen.

The hours for this role are predominantly 2pm to 11pm offering a salary of £40,000 plus tips.  No split shifts.

Main responsibilities for the Senior Sous Chef role are:

• Support the Head Chef with both the culinary and administrative management of the kitchen.
• Take a lead role in the evening service, working primarily from 14:00–23:00.
• Run the pass confidently during busy à la carte services, maintaining quality, consistency and pace.
• Coordinate and deliver smaller banquets and plated functions from the main kitchen while restaurant and bar services are running.
• Help raise standards across the evening food operation and continually look for ways to improve.
• Lead, motivate and develop the kitchen and restaurant teams.
• Support menu tastings and confidently communicate with clients and wedding couples in the Head Chef’s absence.
• Maintain excellent standards of food quality, hygiene, allergens and kitchen organisation.
• Assist with kitchen administration, stock control, food costing and GP management.
• Support effective team communication and help manage and resolve kitchen conflicts professionally.

Skills required for the Senior Sous Chef role are:

• An experienced Senior Sous Chef or strong Sous Chef ready to take the next step.
• Passionate about food and committed to delivering consistently high standards.
• A calm, confident and organised leader who performs well under pressure.
• Experienced in running a busy à la carte pass.
• Confident managing multiple food services and competing priorities.
• Experienced in large plated functions, ideally with knowledge of Rational ovens and regeneration.
• Confident using Rational ovens, including the re-gen function.
• Experienced in kitchen management, team leadership and conflict resolution.
• Comfortable with food costing, GP and kitchen controls.
• Able to train, motivate and inspire the wider restaurant and kitchen teams.
• Confident running menu tastings and communicating professionally with clients and wedding couples.
• Qualified to Level 3 Food Hygiene and knowledgeable about allergens.
• A driving licence would be beneficial due to the venue’s relatively remote location

If you’re an ambitious chef who thrives on delivering great food, leading a team and creating exceptional guest experiences, we’d love to hear from you.