Junior Sous Chef Sous Chef

2 AA Rosette Coastal Hotel & Restaurant Isle of Wight

Tronc ()
45 Hours Temporary Relocation Support Available

An exciting opportunity has arisen for a talented Junior Sous Chef or Sous Chef to join a well-established 2 AA Rosette hotel and restaurant on the Isle of Wight.

Following a recent kitchen restructure the business has promoted an experienced internal chef into the Head Chef position and is now looking for a strong second-in-command to help drive the next phase of development. This is a genuine opportunity to join a respected operation at an important moment and play a key role in shaping its future.

This quality-led hotel combines award-winning dining with guest accommodation weddings events and a loyal year-round customer base. While the island remains seasonal the business has built a strong reputation and continues to trade successfully throughout the year through destination dining hotel packages local support and private events.

Food is built around:

• Seasonal British produce
• Fresh seafood and island ingredients
• Modern Rosette-standard cooking
• Daily specials and feature dishes
• Creative but approachable menus

The kitchen operates with a philosophy that great food doesnt need unnecessary complexity it simply needs exceptional ingredients strong execution and consistency.

Working closely with the Head Chef you will help lead the brigade while maintaining the standards expected of a long-established Rosette operation.

Responsibilities include:

• Supporting the Head Chef with daily kitchen operations
• Running service and leading the brigade when required
• Training mentoring and developing junior chefs
• Supporting ordering stock control and GP management
• Assisting with menu development and seasonal specials
• Maintaining consistency across restaurant hotel and event catering
• Helping drive standards and continuous improvement

This is very much a hands-on leadership role for a chef who enjoys coaching others and contributing to the bigger picture.

• Current Junior Sous Chef Sous Chef or strong Senior Chef de Partie
• Background in Rosette quality hotel or fresh-food kitchens
• Calm organised and professional under pressure
• Strong team ethic and leadership skills
• Passion for seasonal produce and quality ingredients
• Positive supportive management style

The business is specifically looking for somebody who can mentor and develop others while maintaining a positive kitchen culture.

• Junior Sous:
• Tronc on top (circa annually)
• 45-hour working week
• 28 days holiday
• Christmas closure period
• Temporary relocation assistance available
• Opportunity to progress alongside a newly promoted Head Chef
• Beautiful coastal lifestyle location

This isnt simply a position to maintain the status quo.

The hotel is entering a new chapter with opportunities to influence menus support a growing team develop junior chefs and help shape the future direction of a respected 2 AA Rosette operation. For the right chef it offers genuine progression autonomy and the chance to be part of something evolving rather than simply keeping a kitchen ticking over.