SPOSITION PURPOSE The Sous Chef is a key leadership position within the Shipwrights Arms kitchen team, working closely with the Head Chef to ensure the kitchen operates efficiently, consistently and to the standards expected of the venue.

The Sous Chef is responsible for supporting the Head Chef in the day-to-day running of the kitchen, leading the team during service, maintaining food quality and presentation, and ensuring high standards of food safety, cleanliness and organisation.

The successful candidate will be hands-on, organised, reliable and able to lead by example in a busy, high-volume hospitality environment.

KEY RESPONSIBILITIES

Kitchen Leadership

- Support the Head Chef in the daily operation and management of the kitchen.
- Lead the kitchen team during service and take responsibility for the kitchen in the Head Chef's absence.
- Set clear expectations for kitchen staff and lead by example.
- Maintain a positive, professional and respectful kitchen culture.
- Assist with training, mentoring and development of junior and senior kitchen staff.
- Communicate effectively with the Head Chef, management and front-of-house teams.

Food Quality & Standards

- Ensure all dishes are prepared and presented consistently to the required standard.
- Maintain strong attention to detail across food preparation, cooking and plating.
- Monitor portion control, recipes and presentation.
- Ensure all prep is completed correctly and on time.
- Identify and address issues with food quality or consistency immediately.
- Contribute ideas for menu development, specials and improvements to kitchen operations.

Service

- Maintain control, organisation and communication throughout service.
- Ensure the kitchen is properly prepared before each service.
- Coordinate sections and staff to ensure food leaves the kitchen efficiently and consistently.
- Monitor ticket times and service standards.
- Assist where required during busy periods rather than remaining focused solely on an individual section.
- Communicate effectively with front-of-house regarding menu items, specials, dietary requirements and service issues.

Stock, Ordering & Cost Control

- Assist the Head Chef with ordering and stock management.
- Monitor stock levels and minimise waste.
- Ensure correct storage, rotation and labelling of food products.




- Assist with maintaining food cost and portion control.
- Report wastage, shortages and ordering issues to the Head Chef.

Food Safety & Workplace Standards

- Maintain excellent standards of food hygiene and food safety at all times.
- Follow all relevant food safety legislation and venue procedures.
- Ensure correct temperature control, storage, labelling and food handling procedures are followed.
- Maintain clean, organised and safe work areas.
- Ensure kitchen equipment is used correctly and report maintenance issues promptly.
- Follow all WHS policies and procedures.

EXPECTATIONS OF THE ROLE

The Sous Chef is expected to:
- Arrive prepared and ready to work at the required start time.
- Maintain a high standard of personal presentation and professionalism.
- Take ownership of responsibilities rather than waiting to be directed.
- Be proactive in identifying problems and finding solutions.
- Maintain high standards even when the kitchen is under pressure.
- Communicate clearly and respectfully with all team members.
- Hold themselves and others accountable for kitchen standards.
- Support the Head Chef's direction and decisions.
- Demonstrate consistency in performance, attitude and work ethic.
- Contribute positively to the culture and reputation of the Shipwrights Arms Hotel.

SKILLS & EXPERIENCE

Essential:

- Previous experience in a Sous Chef or senior Chef de Partie role.
- Strong à la carte cooking experience.
- Ability to lead a kitchen team during busy service.
- Strong understanding of food safety and kitchen hygiene.
- Excellent organisation and communication skills.
- Ability to work calmly and effectively under pressure.
- High standards of food quality, consistency and presentation.
- Robust work ethic and reliability.

Desirable:

- Experience in a high-volume pub, restaurant or similar hospitality environment.
- Experience with menu development and specials.




- Experience with ordering, stock control and food cost management.
- Formal culinary qualifications.

KEY PERFORMANCE AREAS

Performance in the role will be assessed against:
1. Food Quality – Consistent food quality, presentation and execution.
2. Service – Efficient, organised and controlled kitchen service.
3. Leadership – Ability to lead, motivate and hold the kitchen team accountable.
4. Preparation – Consistent completion of prep and service requirements.
5. Standards – Maintaining cleanliness, food safety and operational standards.
6. Communication – Clear and professional communication across the kitchen and venue.
7. Cost Control – Effective management of stock, portions and waste.
8. Attitude & Work Ethic – Reliability, initiative, professionalism and willingness to contribute.
9. Development – Supporting the training and development of the kitchen team.
10. Support of the Head Chef – Working as a trusted second-in-command and helping deliver the overall kitchen strategy.

AUTHORITY & ACCOUNTABILITY

The Sous Chef is authorised to make day-to-day operational decisions required to maintain kitchen standards and service. The Sous Chef is accountable to the Head Chef for their performance and for the standards of the kitchen team while they are responsible for the operation.

The Sous Chef is expected to raise significant operational, staffing, food quality or safety issues with the Head Chef or management promptly.

THE RIGHT PERSON

We are looking for someone who wants to be a genuine leader in the kitchen — not simply the person who runs a section. The right person will take pride in their food, care about the standards of the venue, support the people around them and understand that leadership means setting the standard yourself.

This is a hands-on role for someone who wants to take responsibility, develop their leadership skills and play an important part in the continued success of the Shipwrights Arms Hotel.

If you love hospitality and want to be part of a venue that genuinely cares about food, wine and service — we’d love to hear from you.

To apply, send your resume and a cover letter outlining your culinary journey to [email protected]

📌 Sous Chef - Shipwrights Arms (Battery Point)
🏢 The Shipwrights Arms Hotel
📍 Battery Point