Our client, a modern and innovative restaurant in Cheltenham, is seeking an enthusiastic, highly organised, and skilled Sous Chef with experience in Michelin-starred and 3 AA Rosette kitchens. Offering includes working breakfasts, lunches, afternoon tea, la carte dining, and a tasting menu.You will play a key role in supporting the kitchen team, leading service in the absence of the Head Chef and Executive Head Chef and ensuring the consistent delivery of exceptional food.

Job Description Sous Chef

Reporting to: Executive Head Chef & Head Chef

Key Responsibilities

Lead the kitchen in the absence of senior chefs, ensuring smooth and efficient service.
Support the Head Chef in planning, cooking, and presenting dishes to the highest standard.
Manage daily prep lists, orders, stock levels, and waste records.
Train, mentor, and monitor team performance, fostering a positive and professional working environment.
Ensure all dishes are plated correctly and consistently, maintaining the restaurants high standards.
Uphold food safety, hygiene, and Health & Safety regulations, completing due diligence daily.
Perform and delegate opening and closing kitchen procedures.
Liaise with suppliers and place daily orders.
Represent the kitchen team in senior management meetings when required.

Skills & Experience Required

Minimum 2 years Sous Chef experience in a Michelin-starred or 3 AA Rosette environment.
Strong leadership qualities: approachable, supportive, and confident in managing a team.
Passion for fresh, local, and seasonal produce, with excellent knowledge of classical techniques.
Skilled across multiple sections with the ability to adapt during service.
Clear understanding of Health & Safety and Food Hygiene regulations.
Strong organisational skills with the ability to remain calm under pressure.

Qualifications

NVQ Level 2/3 in Professional Cookery or equivalent.
Level 2 Food Hygiene Certificate (Level 3 preferred).
Awareness of COSHH and manual handling techniques (desirable).

What We Offer

Competitive salary (DOE) plus monthly tronc payments.
Meals on duty & staff meals.
Discounts on food and drink.
28 days holiday.
Birthday off.
Company pension scheme.
In-house training, career development, and progression opportunities.
A supportive environment that values staff wellbeing and rewards achievement.