Sous Chef (senior)

Fulliant Ltd; Wales; On-site; GBP 60,000 - GBP 80,000; Full time

Job summary

A renowned hotel restaurant in Wales is seeking two culinary professionals: a Senior Sous Chef and a Chef de Partie for the upcoming season starting in March 2026. This structured seasonal role emphasizes responsibility, creativity, and progression in a team-oriented environment. Ideal candidates are passionate about food, capable of maintaining high standards, and enjoy contributing to menu development. Live-in accommodation is provided, making it ideal for chefs looking for a balanced seasonal lifestyle.

Benefits

Live-in accommodation free

Tips shared fairly

Sensible rotas

Calm, organized kitchen culture

Qualifications

• Experience in high-quality kitchen environments.
• Ability to manage stock and suppliers effectively.
• Strong leadership qualities to mentor junior chefs.

Responsibilities

• Menu writing and development.
• Oversee supplier onboarding and relationships.
• Manage stock, waste, and cost control.

Skills

Menu writing

Supplier relationships

Stock control

Leadership

Creativity

Job description

Food Type: 2 AA rosette - using local produce

Accommodation: Accommodation is available free of charge

Start Date: March 2026

We are recruiting a Senior Sous Chef and a Chef de Partie to join our established kitchen team for the 2026 season (Starting on the 20th March) at our two-rosette hotel restaurant, known for its award winning food, loyal guests, and stunning location.

This is a structured seasonal role with genuine responsibility, creativity, and progression, ideal for chefs who value quality cooking and a defined working season.

Senior Sous Chef

A development and succession role for a strong sous chef ready to take responsibility. You’ll work closely with the existing team in order to take the reins as a head chef once embedded in the team. You will be involved in:

• Menu writing and development
• Supplier relationships and onboarding
• Stock control, EHO management, waste management, and cost awareness
• Planning for peaks and troughs in trade
• Leading sections and mentoring junior chefs

Chef de Partie

A confident, well-rounded CDP who can run a section independently, contribute ideas, and maintain consistency and standards.

The Kitchen

• Modern British, seasonal cooking
• Breakfast (up to 32 covers), lunch (up to 40), dinner (up to 50)
• Hotel guests typically stay 3–4 nights, so consistency and menu balance are essential
• Not high-volume, but standards matter

Seasonal Structure & Lifestyle

• Start: w/c 20th March (service begins 27th March)
• Finish: 2nd November
• Similar seasonal dates annually
• Pre-opening preparation week included

This role suits chefs who:

• Travel in winter or work abroad / ski seasons
• Have reliable winter or Christmas work elsewhere
• Prefer a defined season rather than year-round burnout

We are very open to chefs returning season after season.

Future Security

While seasonal initially, we are open to discussing a salaried, year-round role after the first season for the right individual — particularly for the Senior Sous Chef → Head Chef role — offering long-term stability and progression.

• Live-in accommodation provided (free)
• Tips shared fairly
• Sensible rotas and a calm, organised kitchen culture
• Owners work daily with the whole hotel team

Who We’re Looking For

• Passionate about food and hospitality
• Take ownership and responsibility
• Enjoy writing menus and applying their creativity
• Can plan ahead for busy and quieter periods and are creative in their problem solving abilities
• Deliver food that is both exciting and consistent
• Work calmly, without ego

To apply

Please apply via Indeed with your CV and note which role you’re applying for, your availability, and any winter plans you typically have.