Sous Chef


Company:	Audley Wycliffe Park
Salary:	£34,000 to £34,000 a year
Hours:	Full-time
Location:	Horsleys Green, HP14 3JY
Working pattern:	On-site
Job type:	Permanent
Posting date:	26 Oct 2026
Closing date:	21 Nov 2026

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Summary

The Role:

Whether you’re creating a traditional Sunday lunch, presenting our popular afternoon tea or creating a menu for one of our themed nights, as our Sous Chef you’ll deliver food that keeps our customers coming back for more.

With a newly created menu for each season, the menu is modern yet full of classical English charm. The elegant décor and relaxed atmosphere make the perfect setting for a unique and special dining experience.

As the Sous Chef you'll work closely with our Head Chef to produce consistently outstanding food during service, you’ll also assist with everything from stock rotation and the implementation of new menus to ensuring HACCP guidelines are being followed.

Whether you’re mentoring and developing junior members of the team or stock ordering in the absence of the Head Chef you will be a vital member of this small, talented team.

In Return You Will Receive:

Work life balance – no split shifts

Competitive salary

Company pension scheme, with a 5% company contribution

28 days holiday (inclusive bank holidays)

50% discount on food and drinks at all of our fine dining restaurants nationwide

Guest suites at staff rates at all of our luxury villages nationwide

Full training provided by our Academy

Excellent learning and development opportunities

Free membership to our employee discount portal with access to discounts at all major retailers.

Free membership to our Healthcare Cash Plan Scheme

Refer a friend bonus scheme

Free uniform and a lot more…

Essential requirements

The Ideal Candidate will be: passionate, approachable and friendly Sous Chef, with 2 or more years’ experience in a similar role, with a background in fresh food cooking. have the ability to lead, motivate and deliver high standards of service with a genuine and approachable manner. will be an organised individual who is able to effectively plan, communicate and lead the team in the absence of the Head Chef. Ability to demonstrate a wide range of cooking techniques and skills that the team can learn from. Qualified to Food Hygiene Level 2 Knowledge of special dietary requirements Practical experience in all kitchen areas Good communication skills, both written and verbal Ability to work unsupervised and in a multi-discipline team Previous experience of working with a team and developing and coaching them to use new techniques and skills in order to create exceptional dishes for our customers

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