Sous Chef | West Sussex – Accommodation Available | Full Time - 50 hours per week | Roster is 5 days work in 7 day week | All straight shifts, no splits shifts | £36,000 plus bonus

Located in the picturesque West Sussex countryside, known for its natural beauty, our client has a long history of hosting guests. Now, four generations later, it remains a family-owned retreat for those seeking relaxation and celebration.

In this role, you'll ensure high standards of service and food presentation, manage kitchen sections, maintain cleanliness, and oversee stock levels.

You'll supervise the kitchen team daily and support the Head Chef and colleagues as needed across the hotel.

This role is based in West Sussex. If you are looking to relocate for a new challenge, this job would be a perfect fit.

What can you expect in return?

Company pension
Discounted or free food
Employee discount on Spa, F&B, accommodation for friends & family
Free onsite, parking
Gym membership
On-site gym
Pride of Britain discounted stays across the portfolio, often just £100 BB per night
Hotel shuts for two days at Christmas 25th & 26th December
Accommodation is available
Are you the right person for the job?

Focused, organised, efficient, with an eye for detail and a passion for good service
Computer literate
Personable, vivacious, energetic
High standard of personal presentation
Has a passion for and knowledge of great food, drink and service
Able to inspire and manage a small team
What will your role look like?

Oversee service, preparation, and clear down, guiding kitchen staff
Assist other departments and foster a professional, welcoming atmosphere
Ensure hygiene standards are consistently upheld
Communicate clearly across the department via handover notes, briefings, team meetings, and collaboration with Front of House and the OM
Lead team safety, security, and emergency response
Enforce health and safety procedures per hotel policy
Follow recipes, maintain food costs, and adhere to standards set by the Head Chef and OM
Maintain a friendly, professional attitude at all times
Ensure legal compliance with hygiene regulations
Monitor and order stock, discussing new lines and updates with the GM
Conduct monthly food stocktakes and meet budgeted costs, investigating discrepancies
Stay informed about menus and allergens, liaising with Front of House
Manage team training and development files, providing regular feedback and coaching
Contribute to menu development and creativity
Arrange staff inductions and perform other duties as assigned
There will be a two-stage interview process, an in-person interview with the Head Chef and the Operations manager. Followed by a trial service shift and skills test.

What’s next? It’s easy! Click “APPLY” now! We can’t wait to hear from you!

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