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Sous Chef Job

  • Sector: Corporate Catering, Hospitality & Staffing
  • Function: Chefs, Chefs
  • Contact: Fred Hardy
  • Contact Phone: +442076300545
  • Start Date: Prepared to wait for the right candidate
  • Location: Cheltenham
  • Salary: Dependent on experience
  • Job Ref: 179466
  • Contact Email: fred@greycoatlumleys.co.uk

Sous Chef Job, Chelthenham, Gloucestershire

Our client, a modern and innovative restaurant in Cheltenham, is seeking an enthusiastic, highly organised, and skilled Sous Chef with experience in Michelin-starred and 3 AA Rosette kitchens. Offering includes working breakfasts, lunches, afternoon tea, à la carte dining, and a tasting menu. You will play a key role in supporting the kitchen team, leading service in the absence of the Head Chef and Executive Head Chef and ensuring the consistent delivery of exceptional food.

Reporting to: Executive Head Chef & Head Chef

Key Responsibilities

  • Lead the kitchen in the absence of senior chefs, ensuring smooth and efficient service.

  • Support the Head Chef in planning, cooking, and presenting dishes to the highest standard.

  • Manage daily prep lists, orders, stock levels, and waste records.

  • Train, mentor, and monitor team performance, fostering a positive and professional working environment.

  • Ensure all dishes are plated correctly and consistently, maintaining the restaurant’s high standards.

  • Uphold food safety, hygiene, and Health & Safety regulations, completing due diligence daily.

  • Perform and delegate opening and closing kitchen procedures.

  • Liaise with suppliers and place daily orders.

  • Represent the kitchen team in senior management meetings when required.

Skills & Experience Required

  • Minimum 2 years’ Sous Chef experience in a Michelin-starred or 3 AA Rosette environment.

  • Strong leadership qualities: approachable, supportive, and confident in managing a team.

  • Passion for fresh, local, and seasonal produce, with excellent knowledge of classical techniques.

  • Skilled across multiple sections with the ability to adapt during service.

  • Clear understanding of Health & Safety and Food Hygiene regulations.

  • Strong organisational skills with the ability to remain calm under pressure.

Qualifications

  • NVQ Level 2/3 in Professional Cookery or equivalent.

  • Level 2 Food Hygiene Certificate (Level 3 preferred).

  • Awareness of COSHH and manual handling techniques (desirable).

What We Offer

  • Competitive salary (DOE) plus monthly tronc payments.

  • Meals on duty & staff meals.

  • Discounts on food and drink.

  • 28 days holiday.

  • Birthday off.

  • Company pension scheme.

  • In-house training, career development, and progression opportunities.

  • A supportive environment that values staff wellbeing and rewards achievement.