Senior Sous Chef

Company Description Formby Hall Golf Resort & Spa is a luxury destination set in 200 acres of parkland at the heart of England's Golf Coast, offering 76 contemporary bedrooms, a spa, and extensive leisure facilities including an 18-hole Championship Course and a 9-hole Par 3 Course. The resort provides a comfortable base for both business and leisure guests, with easy access to Southport, West Lancashire, and Liverpool City Centre. Formby Hall is a sought-after wedding venue in the North West, combining an idyllic rural setting, chic function rooms, and an experienced events team focused on delivering memorable occasions. The Fairway Grill Restaurant and Bar is known for its “Total Dining Experience,” featuring seasonal, carefully balanced menus and highly regarded cuisine. The on-site spa offers a tranquil retreat, making the resort a popular choice for relaxing spa breaks, weekends, and day treatments. Role Description The Senior Sous Chef is a full-time, on-site role based at Formby Hall in Formby, supporting the Head Chef in delivering consistently high-quality cuisine across the Fairway Grill Restaurant, bar, banqueting, weddings, and events. This role involves leading kitchen teams during service, overseeing food preparation and presentation, and ensuring menus are executed to the resort's standards. The Senior Sous Chef contributes to menu development and seasonal offerings, helps manage stock levels and ordering, and monitors food costs and waste. Daily responsibilities include maintaining food safety and hygiene compliance, coordinating with front-of-house teams, and mentoring junior chefs through training and performance feedback. The role also requires flexibility to work shifts, weekends, and evenings, aligned with restaurant and event service times. Qualifications

• Strong culinary skills, including experience in high-quality restaurant and banqueting service, with a focus on fresh, seasonal menus and refined presentation.
• Proven kitchen leadership capabilities, including supervising teams, supporting the Head Chef, delegating tasks, and coaching junior chefs.
• Solid knowledge of food safety, hygiene standards, and kitchen health and safety regulations, with relevant certifications preferred.
• Experience in menu planning, stock control, and basic cost management to support efficient and sustainable kitchen operations.
• Effective communication and collaboration skills to work closely with front-of-house, events, and management teams.
• Ability to perform in a fast-paced environment, maintaining quality under pressure and adapting to changing service demands.
• Relevant culinary qualifications or professional chef training; experience in hotel, resort, or wedding venues is highly beneficial.
• Flexibility to work a range of shifts, including evenings, weekends, and peak event periods, with a commitment to excellent guest service.