Sous Chef 
Sheffield 

£35,000

Benefits;

• Salary: £35,000 plus paid overtime
• 40 hour contract
• Generous tips 
• Free parking on-site
• Meals on duty
• Uniform laundered
• Hotel stays and discounts across the UK and worldwide
• Training programmes across multiple departments to support career growth
• Plus many more
• Gym & spa discounts 
• Birthday off
• Subsidised taxis 
• Dining discounts 

A fantastic opportunity has arisen for an experienced Sous Chef to join the team at a prestigious 4-star hotel and spa in Sheffield. We are looking for a passionate and skilled professional Sous chef  with at least two years of leadership or management experience as a Sous Chef, a strong restaurant background, and experience in conference and banqueting for up to 350 covers.

Key Responsibilities:

• Overseeing the day-to-day operation of the  hotel restaurant
• Managing and supporting C&B operations in the Head Chef’s absence 
• Leading and training a junior team of chefs to maintain high standards

Kitchen Operations & Food Preparation

• Assist the Head Chef in managing the day-to-day operations of the kitchen.
• Oversee food preparation, ensuring high quality and consistency in all dishes.
• Supervise and support chefs across various sections of the kitchen.
• Ensure timely service for both restaurant and banqueting operations.

Leadership & Team Management

• Lead and train a junior team of chefs, ensuring skill development and adherence to kitchen standards.
• Delegate tasks effectively and provide mentorship to junior staff.
• Assist in staff scheduling to ensure efficient kitchen operation.

Restaurant & Banqueting Support

• Oversee both restaurant service and conference & banqueting (C&B) operations for events up to 350 covers.
• Support the Head Chef in menu planning and development for restaurant and banqueting services.
• Take responsibility for C&B kitchen operations in the Head Chef’s absence.

Health, Safety & Hygiene Compliance

• Ensure the kitchen meets all health, safety, and hygiene regulations.
• Conduct regular food safety checks and maintain compliance with HACCP regulations.
• Monitor stock rotation and storage to maintain food quality and safety.

Stock & Cost Control

• Assist in ordering, stock management, and cost control to minimize waste and maintain budgets.
• Work closely with suppliers to ensure quality ingredients are sourced.
• Monitor portion control to ensure consistency and cost-effectiveness.

This role requires a hands-on, motivated leader with strong leadership skills and attention to detail, and the ability to thrive in a high-pressure environment.