Sous Chef – The Wright Group
Join to apply for the Sous Chef role at The Wright Group at The Anglers Rest.
We are looking for a passionate leader with a flair for hospitality who thrives in a fast‑paced environment and turns dining into memorable experiences.
Responsibilities
* Day to day involvement of the unit to a high standard, in line with group standards.
* Fully familiarise yourself with all company policy and procedures and ensure daily implementation of the same to maintain the highest standards of Food Safety and Hygiene in the kitchen in line with current legislation.
* Ensure the highest standard of food quality, presentation and service are achieved and maintained at all times.
* Assist with all food orders ensuring that only approved suppliers are used to control supplier costs.
* Share responsibility with the Head Chef for checking, probing and signing of food deliveries to ensure that only the highest standards of produce is accepted into the unit and that the correct procedures are followed if any difficulties with suppliers arise.
* Ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
* Ensure that H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas.
* Assist with carrying out stock‑takes as appropriate.
* Assist Head Chef in evaluating the training needs of all kitchen staff.
* As a member of the kitchen team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
* Review the kitchen hazard list every week with the Head Chef.
* Maintain good communications and working relationship with your client, customers, and all staff.
* Ensure that all staff strictly adhere to the Company Dress Code on a daily basis.
* Perform any reasonable task which assists with the service, food preparation, hygiene, safety and other matters pertaining to the efficient operation of the unit.
Key Requirements
* 1‑2 years’ experience in a professional kitchen or high‑volume catering.
* Ability to manage kitchen operation in Head Chef’s absence.
* Ability to deal and communicate effectively with staff and customers at all levels.
* Ability to follow accurately and issue instructions, written or oral.
* Strong people management skills.
* Basic Food Hygiene skills.
* Experience of purchasing and profit optimisation.
* Experience of H.A.C.C.P documentation.
* Intermediate food hygiene C.O.S.H.H awareness.
* Ability to work on own initiative or as part of a team.
About The Wright Group
The Wright Group are an award‑winning F&B hospitality group with a portfolio that has built unique "out‑of‑the‑box" brands for all of life's celebrations and the moments that matter. Our venues provide a space for people to connect, have fun and feel welcomed. Established in 1996, we employ over 700 people across more than 24 restaurants, bars, food halls, cafés, event spaces and convenience retail outlets. Our mission is to always convey passion for our products and services and consistently deliver the best experience to our customers. Our vision is to deliver customer satisfaction, provide timely, responsive service with integrity, simplicity and a passion for excellence, while exceeding our customers' expectations. Our values focus on creative thinking, delivering new concepts and experiences with passion and consistency, and listening to our colleagues' feedback.
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