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Royal St George's Golf Club Location: Sandwich, Kent Department: Clubhouse Reports to: Head Chef Hours: Full-time, including evenings, weekends and bank holidays as required. About Royal St George's Golf Club Royal St George's Golf Club is one of the world's most prestigious championship links golf courses and a traditional private members' club, renowned for exceptional hospitality, outstanding cuisine and impeccable service. The Club hosts members, guests, visitors and major golfing events throughout the year, maintaining the highest standards in every aspect of its operation. Role Purpose The Sous Chef plays a key leadership role within the kitchen, supporting the Head Chef in delivering exceptional food across all dining areas, member events, private functions and championship hospitality. The successful candidate will lead by example, maintain the highest culinary standards and ensure the smooth day-to-day operation of the kitchen. Key Responsibilities Support the Head Chef with the daily management of the kitchen. Supervise and motivate the kitchen brigade, ensuring high standards of performance and professionalism. Take responsibility for kitchen operations in the Head Chef's absence. Prepare and deliver high-quality dishes consistently across all service periods. Assist in developing seasonal menus, daily specials and event menus. Ensure food presentation is of the highest standard. Maintain excellent food hygiene and HACCP procedures. Monitor food quality, portion control and waste management. Assist with stock ordering, stock rotation and inventory control. Work closely with front-of-house teams to ensure exceptional member and guest experiences. Support the training and development of junior chefs and kitchen assistants. Ensure all equipment is maintained and reported when repairs are required. Assist in managing kitchen labour costs in line with business requirements. Contribute ideas to improve efficiency, menu innovation and profitability. Health & Safety Responsibilities Maintain full compliance with Food Safety legislation. Ensure strict adherence to HACCP procedures. Follow COSHH regulations and safe working practices. Ensure all cleaning schedules are completed accurately. Maintain a clean, organised and safe working environment. Promote excellent allergen awareness and compliance with food allergen legislation. Wear appropriate PPE where required. Person Specification Essential Previous experience as a Sous Chef or experienced Junior Sous Chef within a quality hotel, private members' club or fine dining environment. Excellent culinary skills with attention to detail. Strong leadership and organisational abilities. Ability to perform well under pressure. Excellent communication skills. Good knowledge of food safety and hygiene legislation. Food Hygiene Level 2 (minimum). Flexible approach to working hours. Desirable Food Hygiene Level 3. Experience within a private members' club or championship golf venue. Knowledge of modern British cuisine. Experience managing GP, stock control and kitchen budgets. Personal Qualities Passion for outstanding food and hospitality. Professional appearance and positive attitude. Reliable, punctual and well organised. Calm under pressure. Team player with strong leadership skills. Creative and eager to contribute new ideas. Committed to continuous improvement. TPBN1_UKCT