Job Title: Sous Chef Department: Kitchen Reports To: Head Chef Location: Basingstoke Golf Club, Hampshire Contract Type: Permanent Hours: Full-time (40-45 hours per week, flexibility required) Purpose of the Role The Sous Chef is the second-in-command within the kitchen, supporting the Head Chef in all aspects of kitchen operations. This role is responsible for maintaining the highest standards of food preparation, quality, and presentation whilst ensuring the smooth running of the kitchen in the Head Chef's absence. The Sous Chef plays a vital role in delivering an exceptional dining experience for members, guests, and visitors at Basingstoke Golf Club. Key Responsibilities Kitchen Operations Assist the Head Chef in the day-to-day management and operation of the kitchen Take full responsibility for kitchen operations in the absence of the Head Chef Prepare, cook, and present dishes to the highest standard, ensuring consistency and quality Oversee food production during service periods, managing timings and workflow Ensure all dishes are prepared in accordance with recipes, portion control guidelines, and presentation standards Team Leadership Supervise, motivate, and develop kitchen team members Assist with training and mentoring of junior chefs and kitchen staff Delegate tasks effectively and monitor performance Foster a positive, collaborative, and professional working environment Conduct team briefings and communicate daily requirements clearly Menu Development and Stock Control Contribute to menu planning and development, including seasonal specials and function menus Assist with ordering, receiving, and checking deliveries for quality and accuracy Monitor stock levels and rotate stock in accordance with food safety regulations Minimise waste and control food costs through effective stock management Maintain accurate records of stock usage and wastage Health, Safety, and Hygiene Ensure full compliance with food hygiene regulations and HACCP procedures Maintain a clean, organised, and safe working environment at all times Conduct and document daily, weekly, and monthly cleaning schedules Monitor and record food temperatures, ensuring all documentation is completed accurately Identify and report any health and safety concerns to the Head Chef or management Events and Functions Assist in planning and executing catering for club events, functions, and competitions Liaise with front-of-house staff to ensure seamless service delivery Adapt to varying demands and demonstrate flexibility during busy periods Key Competencies Attention to detail and commitment to excellence Team player with a collaborative approach Calm and composed under pressure Strong organisational and time management skills Adaptable and flexible to changing priorities Proactive approach to problem-solving

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