Job Title:         Senior Sous Chef

This is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues.

The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.

As Senior Sous Chef, you will join a talented and ambitious management team overseeing the hotel's successful brasserie operation.

Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency.

This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.

Senior Sous Chef Benefits:

• £25.82 per hour + annual bonus.
• 40 hour contract, hourly paid overtime.
• Closed for Christmas & New Year every year.
• Working within a stable and supportive senior team.
• Located in the beautiful surroundings of Surrey
• Free Parking on site
• Earliest start 8am, latest finish 11:30pm
• Private health care
• Meals and uniform provided whilst on duty.
• Pension schemes.

Senior Sous Chef Requirements:

• An experienced and accomplished Sous Chef or Senior Sous Chef with the ability to confidently oversee the day-to-day operation of a busy, high-quality British brasserie.
• A strong leader and mentor, capable of motivating, developing, and inspiring junior members of the kitchen brigade.
• A creative and passionate chef with proven experience contributing to seasonal menu development and modern British cuisine.
• A talented Sous Chef looking to take the next step in their career will also be considered, provided they can demonstrate a stable employment history, excellent references, and a strong commitment to professional development.
• A hands-on, self-motivated individual with a minimum of four years' experience in professional kitchens, ideally within a quality-led hotel, restaurant, or brasserie environment.
• Excellent organisational skills with the ability to maintain high standards during busy service periods.
• Passionate about using fresh, seasonal ingredients and committed to delivering exceptional food quality and consistency.