Sous Chef, Gordon Ramsay at The Mere at Accor

Knutsford, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Cost control, Staff training, Menu production, Food presentation, Health and hygiene compliance, Banquet service, Restaurant operations, Team management, Quality assurance, Operational management, Menu development

Industry

Hospitality

Description

Company Description Location: On-site in Knutsford, Cheshire, North-West England (not remote) Fairmont Cheshire, The Mere is one of the North West’s most distinguished luxury destinations. Nestled in the heart of the Cheshire countryside and surrounded by a championship golf course, the resort combines Fairmont’s world-renowned elegance with the warmth and character of its local heritage. Renowned for exceptional service and attention to detail, Fairmont Cheshire, The Mere offers guests an indulgent escape featuring world-class spa experiences, exceptional dining, and outstanding leisure facilities. Whether visiting for relaxation, celebration, or business, Fairmont Cheshire, The Mere is dedicated to creating unforgettable moments and delivering the very best in 5-star luxury hospitality. Your purpose will be: To support the Head Chef in the smooth, efficient running of the Gordon Ramsay at The Mere kitchen, ensuring all areas meet high standards. This role coordinates daily service, works closely with culinary leaders to resolve operational and staff queries, and delivers ongoing training to maintain high team performance. It also involves preparing and cooking dishes to meet business and guest expectations. Job Description To assist the Executive Sous Chef and Head Chef in quality levels of production and presentation To work actively in cost control and implementing standards To assist in people related matters To carry out departmental training, where necessary To deputise the Executive Sous and Head Chef in their absence To control all aspects of food outlets in the Executive Sous and Head Chef's absence To be actively involved in Health & Hygiene matters To promote quality throughout the kitchen in all areas of food To ensure that room service is of the best in quality, temperature and service To carry out daily work to exceed guest expectations To ensure the smooth running of the day-to-day operations in the kitchen To strive to deliver the highest quality of food and service To adhere to all legal requirements, regulations and guidelines To conduct departmental orientation for all new team members Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues. Qualifications Proven experience in a similar role, ideally within a luxury or high‑volume environment. Qualification in Hospitality Management/Food & Beverage preferred Experienced in all aspects of restaurant and banquet service. Minimum 1 years of relevant experience in a similar capacity with proven records in delivering results Additional Information What is in it for you? Exclusive Discounts: Fairmont Cheshire, The Mere, Spa and Golf discount Fairmont, Raffles, and Accor Hotels (friends and family rates are included) 20% off food and beverage in on-site restaurants Colleague restaurant Being part of The Mere Team – our culture is unique! You will benefit from training and development opportunities Competitive salary and benefits including pension 28 days of holiday including public holidays 1-5 days service award based on length of service Special rates for Fairmont Cheshire, The Mere colleagues and their friends & family and discount across Accor hotels worldwide And last but not least you will get to work with a team of EXTRAORDINARY people Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef will support the Head Chef in managing daily kitchen operations, ensuring high standards of food quality and service. This role involves coordinating service, training staff, and deputizing for senior culinary leadership when necessary.