Sous Chef

About the Hotel

Polurrian on the Lizard has welcomed guests for over a century, offering a true escape on Cornwall’s dramatic Southwest Coast. Perched above a secluded beach with direct access to the Southwest Coast Path, our 48-key independent hotel blends heritage, space, and relaxed luxury.

Now part of The Loxley Collection, the hotel is undergoing a £10 million investment programme, introducing an exceptional new spa and vitality hydropool with a semi-retractable roof, enhanced leisure facilities, a 120-person function space, additional family suites, and an alfresco dining terrace. A newly designed kitchen sits at the centre of our culinary experience, driving an exciting and elevated food offering.

Polurrian offers a distinctive guest experience — from restorative spa escapes to memorable dining inspired by Mediterranean flavours and locally sourced ingredients. Whether guests visit for leisure, business, or family stays (four-legged companions included), our team creates the warm, welcoming atmosphere that defines the hotel.

With breathtaking coastal views, versatile gathering spaces, and a commitment to genuine hospitality, Polurrian on the Lizard is a destination where guests can truly relax, explore, and reconnect.

Aim of the Role

Leading by example you will assist the Head Chef in maintaining a professional, efficient, safe and enjoyable kitchen environment. You will motivate the team to produce a consistently high standard of meal service in both buffet and a la carte styles. You will have proven experience in all areas of food preparation, design and HACCP. Working to strict budgets and sales targets, you will be result orientated and ensure the highest level of customer satisfaction at all times. You will deputies for the Head Chef in their absence.

Responsibilities

• To ensure maintenance of high foodservice and food production standards.

• To prepare rotas for the department taking into consideration the business trends and wage budgets.

• To deliver a menu that is suitable for the requirements of the operation and within the constraints of the budget whilst ensuring it consistently achieves targeted GSQ’s.

• To develop, design and train staff on producing a varied a la carte menu that meets the needs of the operation whilst achieving the food GP.

• To promote and ensure that a safe working environment is maintained at all times in line with OHS and H&S guidelines.

• To be customer service orientated at all times, encourage direct feedback from our guests.

• To monitor, record all wastage and breakages in line with company procedures.

• To develop a positive working relationship within all teams of the operation

• To achieve high standards of cleanliness and hygiene in the kitchen.

• To assist with achieving food cost targets and undertake a monthly stock take.

• To take charge in the running of the kitchen in the absence of the Head Chef.

• To cover and help any given section and to develop training and knowledge with the sections.

• To assist in food ordering, stock control, stock rotation and proper working procedures.

• To provide support and training to all sections of the kitchen, with menu knowledge, job description, expectations and future development for each chef.

• To assist with recruitment, selection, induction of all new staff in conjunction with the Head Chef.

Job Type: Full-time