Stanley House Hotel & Spa is a stunning, award winning, boutique country hotel, set in 54 acres of Ribble Valley countryside in Mellor, Lancashire. With 30 first-class bedrooms, unrivalled wedding and conference facilities, the hugely popular Fred’s Brasserie and a world-class spa, Stanley House is truly a hotel like no other.

What we're looking for:

The Senior Sous Chef will be an experienced individual who ideally has worked within a branded hotel setting previous. Experience overseeing a multifaceted kitchen brigade and function is key and so a solid track record of managing high-volume conferences and banqueting. You will maintain a comprehensive understanding and management of kitchen health, safety, and hygiene. Flexibility to work evenings and weekends is a must. And so is the skill to lead, motivate and inspire a team of chefs at all levels.

Day in the life of:

To support the Executive Head Chef in the smooth operation of the hotel’s kitchen function. This role will ensure the running of a smooth operation, and continual development of the kitchen’s offering and people, and to support the overall responsibility for the kitchen’s health and safety.

To support the control of the kitchen including GP’s, food cost of sale, ordering and stock control. To support successful visits of all internal and external auditors, including the Environmental Health Officers and branded Quality Assurance.

Reporting to the Executive Head chef this will be a senior role within the hotel. The Senior Sous Chef will aid in the kitchen’s communication with all other departments is a healthy and successful partnership, especially with the restaurant and Meeting and Events team.

Example key responsibilities:

• Have an understand of sales figures by menu item, profitability and popularity of dishes on all menus and suggest changes where applicable in conjunction with the Executive Head Chef and brand requirements.
• Participate in ideas and menus for all events and functions.
• Supervise the kitchen brigade and present/hands-on during key operational periods.
• Monitoring and management of kitchen standards. Ensuring compliance with all external and internal requirements.
• Payroll control and management, overseeing the production of the kitchen rota.
• Control of food purchasing and stock management working closely with the key senior management team on this.
• Working with Key Performance Indicators (KPI’s).
• Organise and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames.

Stanley House Hotel & Spa is a stunning, award winning, boutique country hotel, set in 54 acres of Ribble Valley countryside in Mellor, Lancashire. With 30 first-class bedrooms, unrivalled wedding and conference facilities, the hugely popular Fred’s Brasserie and a world-class spa, Stanley House is truly a hotel like no other.

What we're looking for:

The Senior Sous Chef will be an experienced individual who ideally has worked within a branded hotel setting previous. Experience overseeing a multifaceted kitchen brigade and function is key and so a solid track record of managing high-volume conferences and banqueting. You will maintain a comprehensive understanding and management of kitchen health, safety, and hygiene. Flexibility to work evenings and weekends is a must. And so is the skill to lead, motivate and inspire a team of chefs at all levels.

Day in the life of:

To support the Executive Head Chef in the smooth operation of the hotel’s kitchen function. This role will ensure the running of a smooth operation, and continual development of the kitchen’s offering and people, and to support the overall responsibility for the kitchen’s health and safety.

To support the control of the kitchen including GP’s, food cost of sale, ordering and stock control. To support successful visits of all internal and external auditors, including the Environmental Health Officers and branded Quality Assurance.

Reporting to the Executive Head chef this will be a senior role within the hotel. The Senior Sous Chef will aid in the kitchen’s communication with all other departments is a healthy and successful partnership, especially with the restaurant and Meeting and Events team.

Example key responsibilities:

• Have an understand of sales figures by menu item, profitability and popularity of dishes on all menus and suggest changes where applicable in conjunction with the Executive Head Chef and brand requirements.
• Participate in ideas and menus for all events and functions.
• Supervise the kitchen brigade and present/hands-on during key operational periods.
• Monitoring and management of kitchen standards. Ensuring compliance with all external and internal requirements.
• Payroll control and management, overseeing the production of the kitchen rota.
• Control of food purchasing and stock management working closely with the key senior management team on this.
• Working with Key Performance Indicators (KPI’s).
• Organise and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames.