Sous Chef

At The Johnstown Estate, we do warm, authentic welcomes particularly well, and constantly strive to deliver a polished service, guest comfort and excellence in everything we do. Our values of Passion, Customer Focus, Teamwork and Integrity are always forefront in our minds as we passionately care about our guest experience and are committed to being the best in all we do. We are also committed to training and developing our team members and ensuring their journey with us inspires them each day.Duties and Responsibilities of the Role:  Culinary Operations & Food QualityOversee daily food preparation and service across all F&B outlets including restaurants, events, room service, and bar.Ensure all dishes are prepared and presented to the highest standard, meeting the hotel’s brand expectations and guest satisfaction.Support menu planning, seasonal offerings, and execution of new recipes in line with guest trends and feedback. Leadership & Team DevelopmentSupervise and coordinate kitchen staff, ensuring efficient teamwork and high morale.Mentor and train chefs and kitchen porters to ensure consistency and professional growth.Provide constructive feedback and support a culture of continuous improvement. Kitchen Management & AdministrationAssist with rota planning, staff scheduling, and delegation of tasks.Deputize in the absence of the Executive Chef, ensuring uninterrupted kitchen operations.Collaborate with the front-of-house team to ensure smooth service delivery during peak periods and events.Hygiene, Compliance & SafetyEnsure compliance with HACCP regulations and all food safety protocols.Uphold the highest cleanliness and hygiene standards in all kitchen and storage areas.Conduct regular checks and support audits as required by health authorities. Inventory & Cost ControlMonitor stock levels and assist with ordering, receiving, and storing of food supplies.Maintain accurate records of inventory, waste, and food usage.Support cost-effective practices, portion control, and minimal food waste.Requirements for the role: Proven experience as a Sous Chef in a 4- or 5-star hotel or fine dining environmentIn-depth knowledge of various cooking techniques, cuisines, and kitchen equipment.Strong organizational and time management skills to meet demanding kitchen schedules.Ability to work in a fast-paced environment while maintaining high standards of food quality and presentation.Excellent leadership and communication skills to lead and motivate the kitchen team.Knowledge of food safety and sanitation regulations and a commitment to maintaining a clean and safe kitchen environment.Creativity and a passion for food to contribute to menu development and culinary innovation.Ability to work flexible hours, including evenings, weekends, and holidays, depending on business needs.