Senior Sous Chef

Overview
The West Lancashire Golf Club has an exciting opportunity for an experienced and passionate Senior Sous Chef to join our kitchen team.

Depending on the successful candidate, we can offer either a 32-hour or 40-hour working week. The salary of £33,000 is based on a 40-hour contract, with the salary for a 32-hour contract being pro rata accordingly.

The ideal candidate will have several years’ experience working in a high-quality kitchen environment, with a strong knowledge of food preparation, cooking techniques, kitchen operations and food safety. You will have a proven track record of maintaining high standards, supporting a busy kitchen operation and delivering consistently high-quality food for members, guests and visitors.

Working closely with the Head Chef, the Senior Sous Chef will play a key role in the day-to-day running of the kitchen, providing strong leadership and support to the wider team. The successful candidate will be hands-on, organised and able to lead by example, ensuring that food is prepared and presented to an exceptional standard across all areas of the clubhouse.

The Senior Sous Chef will assist with menu development, preparation and service, stock control, ordering and cost management, while helping to ensure the kitchen operates efficiently and effectively.

This is an excellent opportunity for an ambitious and dedicated Senior Sous Chef to become part of an expanding and successful team, playing an important role in the continued development and success of the Club’s kitchen and hospitality operation.

Responsibilities

• Support the Head Chef in overseeing the day-to-day operation of the kitchen, ensuring consistently high standards of food quality, presentation and service.

Requirements

• Proven experience as a Sous Chef or Senior Sous Chef within a high-quality restaurant, hotel, club or hospitality environment is essential.
• Strong culinary skills with a passion for producing high-quality food and maintaining consistently high standards.
• Previous experience leading and developing a kitchen team, with the ability to motivate others and lead by example.
• Excellent knowledge of food hygiene and health and safety.
• Strong organisational skills, with the ability to manage multiple priorities effectively during busy services.
• Good understanding of food costing, stock control, portion control and minimising kitchen waste.
• Excellent communication skills and the ability to work effectively with chefs, front-of-house teams, management and Club members.
• A calm, professional and hands-on approach, particularly when working under pressure.
• Ability to work flexible hours, including evenings, weekends, bank holidays and occasional early starts as required by the Club’s events and service schedule.
• A genuine passion for the food and hospitality industry, with a commitment to maintaining high standards and continually improving the Club’s food offering.
• Relevant culinary qualifications are essential.
• Lead and motivate the kitchen team during preparation and service, ensuring an efficient and professional operation at all times.
• Take responsibility for the kitchen in the absence of the Head Chef, maintaining standards and ensuring a smooth service.
• Prepare, cook and present food to a consistently high standard across the clubhouse’s menus and events.
• Assist with menu planning and development, contributing ideas that reflect the Club’s standards and the expectations of members and guests.
• Monitor stock levels, assist with ordering and deliveries, and minimise waste while maintaining appropriate stock levels.
• Support the Head Chef with food costing, portion control and kitchen cost management to help maintain healthy profit margins.
• Maintain high standards of cleanliness, organisation and presentation throughout the kitchen and associated food preparation areas.
• Work closely with front-of-house and Club management to ensure seamless service across member dining, functions, events and other hospitality requirements.
• Contribute to a positive kitchen culture, leading by example and promoting teamwork, professionalism and a strong work ethic.
• Assist with the planning and delivery of functions, competitions, private events and other Club occasions as required.
• Respond professionally to feedback and ensure any issues relating to food quality or service are addressed promptly.

Pay: £26,400.00-£33,000.00 per year

Work Location: In person