Junior Sous Chef

Conduct daily kitchen operations and manage a high-volume restaurant serving fresh quality food, supporting Chef de Partie level duties with a minimum of two years of relevant experience. Oversee food preparation standards and assist in team coordination within a supportive kitchen environment. The role includes a 40-hour contract over four days with three days off weekly, a salary of £32,000 plus tronc, and access to internal promotion pathways across the Harbour Hotels Group. Meals are provided while on duty, and eligible candidates must hold a valid UK work permit or visa.