Junior Sous Chef Fine Dining

Role: Junior Sous Chef
Hours: 40 hours per week
Salary: £31,930 plus service charge and paid overtime
We are looking for a passionate and ambitious Junior Sous Chef to join our Kitchen Brigade here at Carden Park Hotel . This is an excellent opportunity for an experienced Chef de Partie ready to take the next step in their career, or an existing Junior Sous Chef looking to develop within a luxury hospitality environment. The Vines Restaurant at Carden Park is an award-winning 3 AA Rosette restaurant, recognised for delivering exceptional fine dining. Home to a highly skilled and passionate team of chefs, we are committed to excellence, innovation, and developing talented professionals who share our ambition to create unforgettable dining experiences.
As a Junior Sous Chef, you will work closely with the Sous Chef and Head Chef to deliver exceptional food quality and help ensure the smooth day-to-day running of the kitchen.
Your Day with Team Carden

Prepare and cook high-quality dishes to the highest standards.
Support the Sous Chef and Head Chef in the daily operation of the kitchen.
Assist with menu development, contributing ideas that showcase fresh, seasonal ingredients.
Help maintain excellent food hygiene, health and safety, and cleanliness standards.
Support stock control, food cost management and stock rotation to minimise waste.
Assist in supervising, motivating and developing junior members of the kitchen team.
Ensure consistency in food quality and presentation while working calmly and efficiently in a busy environment.

About you

An experienced Chef de Partie or current Junior Sous Chef with a passion for delivering exceptional food and a desire to progress within a luxury hospitality environment.
Ideally experienced in a 2 or 3 AA Rosette kitchen, with a strong understanding of fine-dining standards, consistency and attention to detail.
A creative and enthusiastic chef who takes pride in showcasing fresh, seasonal ingredients and contributing innovative ideas to menu development.
A confident team player with the ability to support, motivate and develop junior colleagues while working closely with the Sous Chef and Head Chef.
Organised and calm under pressure, with the ability to maintain high standards of food quality, presentation and kitchen efficiency in a busy service environment.
Knowledgeable in food hygiene, health and safety, stock control and food cost management, with a commitment to minimising waste and maintaining excellent kitchen standards.
Ambitious, hardworking and eager to continue developing your culinary skills as part of a passionate brigade dedicated to delivering an exceptional dining experience at our 3 AA Rosette The Vines Restaurant.

Due to the rural location of Carden Park Hotel, applicants should have access to a vehicle or reliable transport.
The Perks of Team Carden
Join a team where you'll work hard, develop your skills and have fun along the way. As part of our team, you'll enjoy a range of fantastic benefits, including:

Share of the service charge
Discounted hotel accommodation for yourself, family and friends
Discounted food and drink to enjoy in the hotel when not on shift
Discounted use of our award winning 5* spa, alongside treatments and retail
Free staff lunch provided
Free on-site parking
Access to EAP
Free Golf and Leisure Club membership, including free use of the gym & swimming pool
Free regular transport mini-bus from Wrexham
Progression opportunities for all
Career development through funded qualifications
Discounted use of the outdoor pursuits facilities
Two paid charity days per year

Be Part of Team Carden
Providing world-class service is at the heart of everything we do. As a Junior Sous Chef, you'll join a creative, busy and supportive brigade of chefs catering for guests across eight kitchens throughout the resort.
You'll have strong culinary skills, a positive attitude and a genuine passion for producing exceptional food. Working closely with the senior kitchen team, you'll help maintain the highest standards while continuing to develop your leadership skills. Previous experience within quality hotels, restaurants or similar high-volume kitchens is essential, along with the ability to remain calm under pressure and work effectively as part of a team.