Sous Chef

  • To prepare, cook and present food to the standards agreed in the relevant SOP manual
  • To ensure that the company’s reputation for excellent food and service is maintained with clients and customers. 
  • To control portion size and monitor waste, keeping food costs within the agreed budget for the location 
  • To deputise in the absence of the head chef
  • To maintain records relating to food production activities and supplier information as required by the Head Chef. 
  • To ensure Health and Safety and Food Safety Standards are maintained in line with company policy. 
  • To attend team meetings on a regular basis to communicate targets, standards required and company and client information.
  • To take responsibility for contributing towards your own development with the guidance of your manager and attending training courses as identified. 
  • To ensure all allergen information is correct, recorded and available should it be requested by customers or EHO 
  • To show commitment to company values in all aspects of your role. 
  • To act as a positive ambassador for the business. 
  • To attend to any reasonable request 


Blenheim Palace, Woodstock



Job Type

Full time

Contract Type





45 hours per week, 5 out of 7 Monday to Sunday

Closing Date


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