Role: Sous Chef
Location: County Durham
Salary: Circa £39,000 per annum + service charge
Work Schedule: 40 hours per week – including evenings, weekends, and public holidays on a rota basis
Accommodation: Live-in accommodation available
Opening Date: 1st September – will need to start August
An exciting opportunity has arisen for a talented and ambitious Sous Chef to join the opening team of a brand-new restaurant within a prestigious luxury hotel and resort in County Durham. This is a rare opportunity to be part of an exciting new culinary concept from day one, helping to shape and establish a high-quality dining experience within a renowned hospitality destination.
The property is recognised for delivering exceptional guest experiences, luxury accommodation, and outstanding food and beverage operations. This new restaurant opening will further enhance the estate’s dining offering, creating an exciting environment for both guests and team members alike.
Job Description
As Sous Chef, you will work closely with the Head Chef to support the successful launch and day-to-day operation of this exciting new restaurant. You will play a key role in delivering exceptional food quality, maintaining kitchen standards, and leading the brigade in a fast-paced, high-end hospitality environment.
The restaurant will operate with a dedicated kitchen and front-of-house team, serving guests throughout the week. You will assist with menu execution, stock control, team development, and ensuring consistency across all services. The role requires flexibility to work across lunch and dinner services, including weekends and peak trading periods.
Working within a collaborative culinary team, you will have the opportunity to contribute ideas, support menu development, and help establish the restaurant as a leading dining destination from launch.
Role Responsibilities:
- Support the Head Chef in all aspects of kitchen operations and service delivery
- Assist with the preparation and execution of high-quality dishes to agreed standards
- Supervise and motivate the kitchen brigade during service
- Ensure food safety, hygiene, and health & safety standards are consistently maintained
- Monitor food quality, presentation, and portion control
- Support stock management, ordering, and inventory control processes
- Assist with staff training, development, and performance management
- Help manage kitchen schedules and daily operations in the Head Chef’s absence
- Minimise food waste and support cost-control initiatives
- Contribute to menu development and seasonal food offerings
- Maintain a clean, organised, and efficient working environment
Candidate Requirements:
- Previous experience as a Sous Chef or strong Junior Sous Chef within a rosette level restaurant, hotel, or hospitality environment, ideally with Italian/American experience.
- Strong leadership and team management skills
- Passion for high-quality food and attention to detail
- Excellent knowledge of food safety and hygiene standards
- Ability to perform under pressure in a busy service environment
- Strong communication and organisational skills
- A proactive, positive, and hands-on approach to work
- Relevant culinary qualifications would be advantageous
- Eligibility to work in the UK
Benefits:
- Competitive salary of circa £39,000 per annum
- Additional service charge earnings
- Live-in accommodation available
- Opportunity to join an exciting new restaurant opening from launch
- Career progression within an established luxury hospitality business
- Ongoing training and professional development opportunities
- Staff discounts and employee benefits package
- Meals provided whilst on duty
- Supportive and professional working environment
How to Apply
To apply for this role, please send your CV/resume to: laura.iveson@achievehospitality.com
