Sous Chef

Job Summary We are seeking a skilled and organised Sous Chef to support the Executive Head Chef in the daily management of the kitchen. This role is ideal for a strong team player who thrives in a fast‑paced environment, demonstrates excellent kitchen management practices, and is confident using computer‑based systems, including purchasing platforms such as Procure Wizard. The Sous Chef will play a key role in maintaining high culinary standards, ensuring efficient kitchen operations, and supporting the development of the brigade. Reporting to Executive Head Chef Key Liaisons GM, DGM, Operations Manager, Restaurant & Bars Manager, Conference and Banqueting Manager Direct Reports Junior Sous Chef, Chef de Partie, Commis Chefs, Kitchen Porters Operational & Kitchen Management Support the Executive Head Chef in the day‑to‑day running of all kitchen operations. Ensure full compliance with kitchen procedures, including HACCP, Food Safety, allergen management, and cleaning schedules. Maintain high standards of food quality, consistency, and presentation across all services. Take responsibility for the kitchen in the absence of the Executive Head Chef. Ensure all Standard Operating Procedures (SOPs) are followed consistently. Teamwork & Leadership Foster a strong team culture through collaboration, clear communication, and leading by example. Supervise and support the kitchen brigade during service. Assist in training, mentoring, and developing team members. Contribute to performance management and team development initiatives. Stock Control, Purchasing & Systems Manage stock levels, ordering, and deliveries in line with business needs. Utilise purchasing and rota systems effectively, including: Procure Wizard (purchasing and stock control) Rota Ready (labour scheduling) Food Alert (compliance and due diligence) Ensure accurate record‑keeping for stock, invoices, and compliance documentation. Support cost control through effective stock rotation and waste reduction. Food Production & Standards Oversee food production including batch preparation, portion control, and service execution. Ensure all dishes meet required specifications and quality standards. Assist with menu planning and development in line with seasonal and business requirements. KPIs & Accountability Support delivery of key financial and operational targets, including: Food cost and gross profit margins Waste reduction targets Labour cost control (in collaboration with senior chefs) Food safety and compliance audit results Take accountability for maintaining high standards and contributing to continuous improvement. Qualifications & Experience Essential: Level 3 Food Safety Level 3 Allergen Management Food Production qualification (NVQ Level 3 or equivalent) Proven experience in a supervisory kitchen role (Sous Chef or strong Chef de Partie). Demonstrable experience leading teams and managing service effectively. Skills & Competencies Strong understanding of kitchen management procedures and compliance standards. Confident computer user with experience in digital kitchen systems. Experience with Procure Wizard, RotaReady, and Food Alert highly desirable. Excellent organisational and time management skills. Strong attention to detail and commitment to standards. Ability to work under pressure in a fast‑paced environment. Personal Attributes Positive, team‑oriented approach with strong leadership qualities. High level of professionalism and reliability. Passion for food quality and continuous improvement. Committed to training, mentoring, and developing others. What We Offer Opportunity to work in a well‑established, family‑owned 4‑star hotel. Supportive team environment with a strong focus on collaboration. Career development and progression opportunities. Exposure to a varied operation including restaurant, events, and banqueting. Additional Duties Adhere to all hotel policies, procedures, and health & safety standards. Act as a role model for Bromley Court Hotel values. Carry out any reasonable duties as requested by senior management. This job description reflects the core responsibilities of the role but is not exhaustive. Flexibility and adaptability are essential in a dynamic hospitality environment. Please submit your CV to apply for this role. #J-18808-Ljbffr