Sous Chef

Our Food and Beverage team spans our two catering operations – Ballihoo at Lower Mill Estate in the Cotswolds and The Hurricane Terrace and Bar at Silverlake in Dorset.

Working at Ballihoo is very unique. Fundamentally, we believe in customer service being a way of life. We do this through our food, our service, our personalities. We tap into our guests and treat them as we ourselves would like to be treated. With respect, honour and love. We teach our younger colleagues valuable life skills on how to deal with many walks of society.

Our team has a lot of autonomy and they are often found foraging to make home-made goodies, brainstorming dishes or coming up with ideas for themed events.

Our senior team are passionate about personal development and through the importance of eating seasonally, outstanding customer service, and working on your feet, we champion the need of looking after your mind, body and soul.

Ballihoo is fun, its spacious, its outdoors (on the warmer days), the food is fresh, the pay is great. Look forward to hearing from you soon.
Location Lower Mill Estate, Somerford Keynes, Gloucestershire
Reporting to Head Chef
Salary £28,000 + tronc (OTE £37,000)
Hours 40 +hours per week

What we are looking for:

We are seeking a Sous Chef to join our Ballihoo team at Lower Mill Estate on a full-time permanent basis.

The position will assist in all catering areas to include the restaurant, outdoor pizza oven and plastic free shop to include fresh fruit and veg from our allotments, roasted nut mixes, oils etc.

We pride ourselves on serving quality food from our main core menu and extensive specials board.

Importantly, you will need to identify with and demonstrate our core values: Flexibility & Happiness; Sustainability; Support & Accountability.

Key Responsibilities: 

  • Lead the kitchen team in Head Chef’s absence
  • Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversee and organise kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
  • Keep cooking stations stocked, especially before and during prime operation hours
  • Train new kitchen employees to restaurant and kitchen standards
  • Manage food and product ordering by keeping detailed records and minimise waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
  • Supervise all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
  • Verify that food storage units all meet standards and are consistently well-managed
  • Assist Head Chef with menu creation
  • Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • Complete and monitor food hygiene procedures
  • Offer support to front of house to achieve guests’ total satisfaction / perfect experience
  • Support the Hospitality Manager and Head Chef in the organisation and running of special events to create extra revenue
  • Support the Head Chef in the management of private dinning events

Skills, Experience, Qualifications & Competencies

  • A calm and organised Sous Chef who will motivate and lead
  • Experience in managing private dining events and working within the luxury market or rosetted establishment is an advantage
  • An experienced and well-trained catering professional, who understands that a kitchen with flawless food hygiene standards and organisational systems will produce better food, better chefs and better profit
  • An ambitious and enthusiastic Sous Chef
  • A knowledgeable Chef who takes pride in producing great quality fresh food and will work with the Head Chef & Hospitality Manager to ensure consistently high standards