Sous Chef

We are seeking a passionate and experienced Sous Chef with a strong background in fine dining to join the kitchen brigade at La Reunion.

Situated in a stunning location on the island of Guernsey, La Reunion offers a refined dining experience that combines contemporary culinary creativity with excellence in service. We are looking for a meticulous and creative professional, ready to assist the Head Chef in daily kitchen operations, maintain consistently high quality standards, and contribute to the evolution of our culinary offering.

• Support the Head Chef in the overall management of kitchen operations, leading and motivating the brigade during service.

• Contribute to the development of fine-dining-inspired seasonal menus, highlighting high-quality local ingredients and contemporary culinary trends.

• Ensure consistent quality in the preparation, cooking, and presentation of dishes, adhering to the highest standards of upscale cuisine.

• Oversee stock control, ordering, waste management, and adherence to agreed food cost and gross-profit targets.

• Ensure full compliance with all food safety, hygiene (HACCP), and health and safety requirements.

• Participate in the training, mentoring, and professional development of line chefs and apprentices.

• Remain calm, organized, and solutions-focused, even during the busiest and most fast-paced service periods.

• Work closely with the front-of-house team to deliver an impeccable and memorable experience for every guest.

• Maintain flexibility regarding working hours according to the operational needs of the restaurant.

• A minimum of 3 years of professional experience in a Sous Chef position within high-end establishments, with a strong background in fine dining.

• Verifiable professional references are mandatory. Any offer of employment will be subject to satisfactory reference checks.

• Immediate availability for relocation to Guernsey (or eligibility to work in the UK/Channel Islands, with support for visa sponsorship where applicable).

• In-depth knowledge of advanced culinary techniques, food costing, and margin management.

• Strong leadership and communication skills, with the ability to work effectively as part of a team under pressure.

• A genuine passion for quality dining, meticulous attention to detail, and a refined aesthetic sense in dish presentation.

• Food Hygiene Level 3 qualification (or equivalent).

• Competitive salary based on experience.

• Live-in accommodation, if required.

• Meals on duty.

• Excellent career-development opportunities within a respected and growing hospitality group.

• The opportunity to work in one of the Channel Islands' most captivating gastronomic destinations, in a stimulating environment dedicated to excellence.

Established in 1868 in Guernsey, Randalls is a distinguished hospitality company. Our diverse portfolio includes pubs, bars, successful restaurants, a hotel, a brewery, a distillery, and retail outlets. We directly manage prominent venues such as The Rockmount, The Imperial Hotel, La Reunion, The Prince of Wales, The Slaughterhouse, and The red group.

• We put our customers, colleagues, and shareholders first.

• We act with transparency, integrity, and respect.

• We innovate.

• We are accountable for and learn from our mistakes.

• We are local and diverse.

• We have fun doing it!

Our purpose is to provide our community with the best products and hospitality in the industry, putting our customers, our people, and our community first.

We are seeking a passionate and experienced Sous Chef with a strong background in fine dining to join the kitchen brigade at La Reunion.

Situated in a stunning location on the island of Guernsey, La Reunion offers a refined dining experience that combines contemporary culinary creativity with excellence in service. We are looking for a meticulous and creative professional, ready to assist the Head Chef in daily kitchen operations, maintain consistently high quality standards, and contribute to the evolution of our culinary offering.

• Support the Head Chef in the overall management of kitchen operations, leading and motivating the brigade during service.

• Contribute to the development of fine-dining-inspired seasonal menus, highlighting high-quality local ingredients and contemporary culinary trends.

• Ensure consistent quality in the preparation, cooking, and presentation of dishes, adhering to the highest standards of upscale cuisine.

• Oversee stock control, ordering, waste management, and adherence to agreed food cost and gross-profit targets.

• Ensure full compliance with all food safety, hygiene (HACCP), and health and safety requirements.

• Participate in the training, mentoring, and professional development of line chefs and apprentices.

• Remain calm, organized, and solutions-focused, even during the busiest and most fast-paced service periods.

• Work closely with the front-of-house team to deliver an impeccable and memorable experience for every guest.

• Maintain flexibility regarding working hours according to the operational needs of the restaurant.

• A minimum of 3 years of professional experience in a Sous Chef position within high-end establishments, with a strong background in fine dining.

• Verifiable professional references are mandatory. Any offer of employment will be subject to satisfactory reference checks.

• Immediate availability for relocation to Guernsey (or eligibility to work in the UK/Channel Islands, with support for visa sponsorship where applicable).

• In-depth knowledge of advanced culinary techniques, food costing, and margin management.

• Strong leadership and communication skills, with the ability to work effectively as part of a team under pressure.

• A genuine passion for quality dining, meticulous attention to detail, and a refined aesthetic sense in dish presentation.

• Food Hygiene Level 3 qualification (or equivalent).

• Competitive salary based on experience.

• Live-in accommodation, if required.

• Meals on duty.

• Excellent career-development opportunities within a respected and growing hospitality group.

• The opportunity to work in one of the Channel Islands' most captivating gastronomic destinations, in a stimulating environment dedicated to excellence.

Established in 1868 in Guernsey, Randalls is a distinguished hospitality company. Our diverse portfolio includes pubs, bars, successful restaurants, a hotel, a brewery, a distillery, and retail outlets. We directly manage prominent venues such as The Rockmount, The Imperial Hotel, La Reunion, The Prince of Wales, The Slaughterhouse, and The red group.

• We put our customers, colleagues, and shareholders first.

• We act with transparency, integrity, and respect.

• We innovate.

• We are accountable for and learn from our mistakes.

• We are local and diverse.

• We have fun doing it!

Our purpose is to provide our community with the best products and hospitality in the industry, putting our customers, our people, and our community first.