Sous Chef

Job Description

This is an exciting opportunity for an experienced Sous Chef who thrives in a busy fresh-food kitchen environment. Working closely with the Head Chef, you’ll play a key role in leading the brigade, maintaining brand standards, and ensuring consistently high culinary quality.

Key responsibilities include:

Supporting the day-to-day running of the kitchen

Leading the kitchen operation in the Head Chef’s absence

Managing and motivating a brigade of up to 10 team members

Delivering Marco Pierre White and Mercure brand standards at all times

Assisting with menu implementation and food presentation standards

Monitoring kitchen performance, training, and development

Ensuring food safety, hygiene, and stock rotation procedures are followed

Managing food ordering, storage, and kitchen organisation

Coaching and developing junior chefs and kitchen staff

Maintaining a safe, clean, and efficient kitchen environment

We’re looking for someone who:

Has previous experience in a high-volume fresh-food kitchen

Is passionate about hospitality, food quality, and guest satisfaction

Can lead by example and inspire those around them

Works well under pressure in a fast-paced environment

Has excellent organisational and communication skills

Holds a Level 2 Food Hygiene qualification (Level 3 training available in-house)

Is ambitious, hands-on, and eager to progress

Is flexible, adaptable, and committed to high standards at all times

If you’re looking to take the next step in your culinary career within a recognised hospitality brand, we’d love to hear from you.