Senior Sous Chef

Senior Sous Chef – Job Description

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Senior Sous Chef to join the team within the Coach House Restaurant, working alongside the Head Chef ensuring a smooth running of the kitchen.

Job Purpose

To support the Head Chef in the day-to-day running of the kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service. The Senior Sous Chef will help lead, motivate, and develop the kitchen team while maintaining efficient kitchen operations and delivering an excellent dining experience.

Key Responsibilities

Kitchen Operations

• Support the Head Chef in managing the daily kitchen operations and food preparation.
• Oversee food preparation, cooking, and presentation to ensure consistent quality and standards.
• Ensure all dishes are prepared and served according to recipes, specifications, and portion-control guidelines.
• Take responsibility for the kitchen in the Head Chef’s absence.
• Ensure smooth and efficient service during busy periods.

Team Leadership

• Supervise, motivate, and support chefs and kitchen assistants.
• Delegate duties effectively and ensure tasks are completed to the required standard.
• Train and develop junior kitchen team members.
• Assist with staff rotas, shift planning, and performance management where required.
• Promote teamwork, professionalism, and a positive working environment.

Food Safety and Hygiene

• Maintain excellent standards of cleanliness, food safety, and kitchen hygiene.
• Ensure compliance with food hygiene legislation, HACCP procedures, and company policies.
• Monitor food storage, stock rotation, date labelling, and temperature records.
• Ensure allergens and dietary requirements are managed safely and accurately.
• Carry out regular cleaning checks and ensure all kitchen areas meet required standards.

Stock and Cost Control

• Assist with ordering, receiving, and checking deliveries.
• Monitor stock levels and minimise waste through effective stock rotation and portion control.
• Support the Head Chef with food costing, stocktaking, and budget management.
• Ensure ingredients are stored correctly and used efficiently.
• Help maintain agreed food cost and gross profit targets.

Menu Development and Quality

• Assist with menu planning, recipe development, and seasonal specials.
• Contribute ideas for new dishes and improvements to existing menus.
• Ensure ingredients are fresh, of good quality, and used appropriately.
• Maintain consistency in flavour, presentation, and portion sizes.
• Keep up to date with food trends, techniques, and customer preferences.

Customer Service and Communication

• Work closely with front-of-house staff to ensure efficient service.
• Respond professionally to customer feedback and special dietary requests.
• Communicate clearly with the Head Chef, kitchen team, suppliers, and management.
• Help resolve kitchen issues promptly and professionally.

Skills and Experience

• Previous experience as a Sous Chef or Senior Chef in a busy professional kitchen.
• Strong cooking skills and a good understanding of different cooking techniques.
• Proven ability to lead and motivate a kitchen team.
• Good knowledge of food safety, hygiene, and allergen management.
• Experience with stock control, ordering, and food cost management.
• Ability to work under pressure while maintaining high standards.
• Excellent organisational, communication, and time-management skills.
• A flexible approach to working evenings, weekends, and bank holidays as required.

Qualifications

• Relevant professional cookery qualification or equivalent experience.
• Food Safety and Hygiene qualification, ideally Level 3.
• Allergen awareness training.
• Relevant supervisory or management training would be an advantage.

Personal Attributes

• Passionate about food and delivering high-quality dishes.
• Reliable, organised, and professional.
• A strong team player with a positive attitude.
• Able to lead by example and take responsibility.
• Committed to maintaining high standards and continuous improvement.

Reporting Structure

Reports to: Head Chef.

Supervises: Chef de Partie, Commis Chefs, Kitchen Porters, and other kitchen team members as applicable.

Working Conditions

This role involves working in a fast-paced kitchen environment, including prolonged periods of standing, handling kitchen equipment, and working flexible shifts.

Working hours per week are 48 hours over 4 days.

Overall Objective

To support the Head Chef in delivering excellent food, maintaining high kitchen standards, controlling costs, and developing a motivated and efficient kitchen team.

Working Hours

48 hours / 4 days

Company Benefits

On Site Parking

Tips

Staff Discount

Senior Sous Chef – Job Description

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Senior Sous Chef to join the team within the Coach House Restaurant, working alongside the Head Chef ensuring a smooth running of the kitchen.

Job Purpose

To support the Head Chef in the day-to-day running of the kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service. The Senior Sous Chef will help lead, motivate, and develop the kitchen team while maintaining efficient kitchen operations and delivering an excellent dining experience.

Key Responsibilities

Kitchen Operations

• Support the Head Chef in managing the daily kitchen operations and food preparation.
• Oversee food preparation, cooking, and presentation to ensure consistent quality and standards.
• Ensure all dishes are prepared and served according to recipes, specifications, and portion-control guidelines.
• Take responsibility for the kitchen in the Head Chef’s absence.
• Ensure smooth and efficient service during busy periods.

Team Leadership

• Supervise, motivate, and support chefs and kitchen assistants.
• Delegate duties effectively and ensure tasks are completed to the required standard.
• Train and develop junior kitchen team members.
• Assist with staff rotas, shift planning, and performance management where required.
• Promote teamwork, professionalism, and a positive working environment.

Food Safety and Hygiene

• Maintain excellent standards of cleanliness, food safety, and kitchen hygiene.
• Ensure compliance with food hygiene legislation, HACCP procedures, and company policies.
• Monitor food storage, stock rotation, date labelling, and temperature records.
• Ensure allergens and dietary requirements are managed safely and accurately.
• Carry out regular cleaning checks and ensure all kitchen areas meet required standards.

Stock and Cost Control

• Assist with ordering, receiving, and checking deliveries.
• Monitor stock levels and minimise waste through effective stock rotation and portion control.
• Support the Head Chef with food costing, stocktaking, and budget management.
• Ensure ingredients are stored correctly and used efficiently.
• Help maintain agreed food cost and gross profit targets.

Menu Development and Quality

• Assist with menu planning, recipe development, and seasonal specials.
• Contribute ideas for new dishes and improvements to existing menus.
• Ensure ingredients are fresh, of good quality, and used appropriately.
• Maintain consistency in flavour, presentation, and portion sizes.
• Keep up to date with food trends, techniques, and customer preferences.

Customer Service and Communication

• Work closely with front-of-house staff to ensure efficient service.
• Respond professionally to customer feedback and special dietary requests.
• Communicate clearly with the Head Chef, kitchen team, suppliers, and management.
• Help resolve kitchen issues promptly and professionally.

Skills and Experience

• Previous experience as a Sous Chef or Senior Chef in a busy professional kitchen.
• Strong cooking skills and a good understanding of different cooking techniques.
• Proven ability to lead and motivate a kitchen team.
• Good knowledge of food safety, hygiene, and allergen management.
• Experience with stock control, ordering, and food cost management.
• Ability to work under pressure while maintaining high standards.
• Excellent organisational, communication, and time-management skills.
• A flexible approach to working evenings, weekends, and bank holidays as required.

Qualifications

• Relevant professional cookery qualification or equivalent experience.
• Food Safety and Hygiene qualification, ideally Level 3.
• Allergen awareness training.
• Relevant supervisory or management training would be an advantage.

Personal Attributes

• Passionate about food and delivering high-quality dishes.
• Reliable, organised, and professional.
• A strong team player with a positive attitude.
• Able to lead by example and take responsibility.
• Committed to maintaining high standards and continuous improvement.

Reporting Structure

Reports to: Head Chef.

Supervises: Chef de Partie, Commis Chefs, Kitchen Porters, and other kitchen team members as applicable.

Working Conditions

This role involves working in a fast-paced kitchen environment, including prolonged periods of standing, handling kitchen equipment, and working flexible shifts.

Working hours per week are 48 hours over 4 days.

Overall Objective

To support the Head Chef in delivering excellent food, maintaining high kitchen standards, controlling costs, and developing a motivated and efficient kitchen team.

Working Hours

48 hours / 4 days

Company Benefits

On Site Parking

Tips

Staff Discount