About the RoleWere looking for a confident and capable Sous Chef

or a strong Senior Chef de Partie ready to step up

to join the kitchen team at our 4-star hotel near Blackpool.Youll work as part of a 9-chef brigade, supporting the Head Chef and taking responsibility for running the pass and leading service. The menu includes 40% fresh and 60% frozen produce, and your focus will be on consistency, teamwork, and smooth service delivery.This role offers a stable routine with straight shifts, no rota or ordering duties, and a clear commitment to no more than 40 hours per week.What We OfferSalary of £34,000 + approx. £2,500 Tronc tips per annum.

Straight shifts: 12:00pm

8:30/9:00pm.

No more than 40 hours per week

work/life balance is respected. If you work over 40 hours one week it will be deducted from the following week.

5 days out of 7

Staff discounts

Friendly team environment with room to develop in your role.

Typical Covers

Monday: 1015 covers

Tuesday

Thursday: 4060 covers

Friday

Sunday: 6080 covers

Key Responsibilities

Run the pass and manage service, ensuring food is sent promptly and to standard.

Support the Head Chef with daily operations during shift.

Maintain excellent food hygiene and kitchen safety (HACCP).

Assist in training and developing junior kitchen staff.

Prepare food using a combination of fresh and frozen ingredients.

No ordering or rota duties

your main focus will be leading service and maintaining standards on shift.About You

Experience as a Sous Chef or ready to step up from a Senior Chef de Partie role.

Confident leading a team during service and managing the pass.

Organised, calm under pressure, and a strong team player.

Good knowledge of food safety, allergens, and hygiene standards.

Comfortable working with both fresh and frozen produce.

If you''re ready to lead the pass, support your team, and step confidently into a Sous Chef role

wed love to hear from you.

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