• Competitive salary of £38,947.12 per annum
• Generous holiday allowance, including bank holidays
• Enhanced family leave package
• Complimentary overnight stay for you and a guest upon successful completion of probation
• Exclusive employee discounts across the business
• Two paid volunteering days each year to support causes you care about
• Excellent training, development, and career progression opportunities

Responsibilities in your new role as Sous Chef

As our Sous Chef, you will be instrumental in the day-to-day excellence of our kitchen operation. Your core responsibilities will include: 

• Taking full responsibility for kitchen production and daily food preparation
• Maintaining exceptional standards of cleanliness, hygiene, and food safety
• Deputising for the Executive Head Chef in their absence
• Supporting the smooth running of a busy, high-performing kitchen
• Leading and working collaboratively with the wider kitchen brigade
• Consistently deliver high-quality dishes with outstanding presentation
• Ensuring service runs efficiently while maintaining excellent culinary standards
• Working within an open kitchen featuring a state-of-the-art charcoal grill
• Learning from and collaborate with experienced Executive and Head Chefs
• Contributing to a culture of continuous improvement, creativity, and culinary excellence

Your personality, experience and qualifications

You will be a highly motivated and experienced individual who brings a minimum of 1-2 years of Sous Chef experience gained within a global hotel brand or a restaurant of comparable classification and complexity. You will bring: 

• Previous experience preparing food for meetings, events, and restaurant service
• Experience with Lebanese cuisine is highly desirable
• Level 3 Food Safety certification
• Strong knowledge of HACCP and food hygiene standards
• Proven ability to create innovative, high-quality menus using fresh, quality ingredients
• Experience working to brand standards and maintaining culinary consistency
• Confident working across all kitchen sections during service
• Strong knowledge of suppliers, stock management, and quality produce
• Passion for continuous learning and keeping up to date with food trends