Sous Chef

Sous Chef Location: Knowle Country House, School Lane, Higham, Rochester, Kent, ME3 7HP Department: Catering Reports to: Executive Chef Contract: 35 hour week, No fixed hours, 5/7 contract, unsociable hours so need to be available daytimes, evenings and weekends Salary: £30,000 - £35,000 Annual Basic About the role Are you a passionate and motivated chef who takes pride in producing high-quality food and leading by example? Knowle Country House is looking for a talented and enthusiastic Sous Chef to support our Executive Chef in the day-to-day running of the kitchen. This is an excellent opportunity for an experienced chef who enjoys working as part of a team, maintaining high culinary standards and helping to create an outstanding dining experience for our guests. As Sous Chef, you will play a key role in ensuring the smooth and efficient operation of the kitchen, delivering consistently excellent food, maintaining the highest standards of food safety and hygiene, and supporting the development of the kitchen team. You will also take responsibility for leading the kitchen in the absence of the Executive Chef, ensuring that service runs smoothly and standards remain consistently high. Key responsibilities: Kitchen Operations Support the Executive Chef with the daily management and smooth running of the kitchen. Prepare, cook and present dishes to a consistently high standard, following agreed menus, recipes and portion sizes. Ensure the kitchen is organised, well-prepared and ready for service. Monitor food quality, presentation and consistency throughout service. Contribute ideas for new dishes, seasonal menus and menu improvements. Maintain a clean, organised and professional working environment. Team Leadership and Development Supervise, support and motivate the kitchen team during service. Allocate duties and help organise daily workloads to ensure an efficient service. Lead by example, promoting teamwork, professionalism and high standards. Support the training and development of junior chefs, kitchen assistants and new team members. Assist the Executive Chef with maintaining performance standards and developing the team. Take charge of the kitchen in the Executive Chef's absence, ensuring continuity of service and quality. Stock Control and Cost Management Assist with ordering, receiving and storing food supplies. Monitor stock levels, report shortages and check deliveries for quality and accuracy. Ensure effective stock rotation and safe food storage. Maintain portion control and support food cost management. Minimise food waste and make efficient use of ingredients. Guest Experience Help deliver an excellent dining experience through outstanding food quality and presentation. Respond professionally to guest feedback and dietary requirements. Work closely with front-of-house colleagues to ensure smooth, well-coordinated service. Food Safety and Health