Sous Chef

Company Description St Michael's Manor Hotel is a unique country-style manor set within five acres of private English gardens, complete with its own lake. The hotel offers 30 individually styled bedrooms, providing guests with a distinctive and comfortable stay. Its restaurant features excellent views over the landscaped grounds, creating a memorable dining experience. Team members join a hospitality environment that values high-quality service, attention to detail, and a welcoming atmosphere for guests.

Role Description The Sous Chef role is a full-time, on-site position based at St Michael's Manor Hotel in St Albans. The Sous Chef supports the Head Chef in planning and preparing high-quality dishes for the restaurant, events, and private functions. Daily responsibilities include overseeing food preparation, coordinating kitchen staff, maintaining consistent presentation and portion standards, and ensuring food safety and hygiene regulations are followed. The role involves assisting with menu development, managing stock and ordering ingredients, and helping to control food costs. The Sous Chef also contributes to training and mentoring team members, fostering a positive and efficient kitchen environment aligned with the hotel’s standards.

Qualifications

• Strong culinary skills, including experience with modern and classic techniques, plating, and high-quality ingredient handling.
• Background in restaurant or hotel kitchens at Chef de Partie or Sous Chef level, with proven ability to manage a busy service.
• Knowledge of food safety, HACCP, and kitchen hygiene standards, with relevant certifications preferred.
• Ability to lead and support a diverse kitchen team, including training, delegating tasks, and promoting collaboration.
• Good organizational and time management skills, with the capacity to prioritize, work under pressure, and meet service deadlines.
• Flexibility to work varying shifts, including evenings, weekends, and holidays, as required by hotel operations.
• Relevant culinary qualification or apprenticeship, or equivalent professional experience.
• Passion for hospitality, an eye for detail, and commitment to delivering an excellent guest dining experience.