Sous Chef

at  Waddesdon Manor

Job Title: Sous Chef
Managed by: Head Chef and Head Pastry Chef
Department(s): Catering Location: Waddesdon
We are looking for a Sous Chef who is passionate about delivering exceptional service alongside
our talented kitchen team, in a stunning location. We operate Wednesday to Sunday, with
Monday and Tuesday off. Occasional evenings will be required when we host special dinners,
and no split shifts.
We strive to be kind to colleagues and visitors creating an efficient, flexible, and happy working
environment, fostering individual commitment, enthusiasm, and confidence.
Role profile:
To provide support to the Head Chef and deliver exceptional quality products from the
Waddesdon Kitchen; which includes Afternoon Teas, Picnics, Stables Café & Food 2 Go. You’ll
be working alongside a team of chefs and volunteers to deliver our high standards
throughout Catering.
What we are looking for from you
Previous experience in a Sous Chef Role
Efficient and prompt
Be proactive and think ahead
Experienced in HACCP & Food Hygiene
Developing menus & food offers
Keen to develop new skills & people
Enthusiastic about food & wine events
Quality focused and good eye for detail

Under the direction of the Head Chef the Sous Chef should:

• Know that all food served is of the highest possible standard.
• In conjunction with the Head Chef, select, cost and price monthly seasonal menus,

afternoon tea, picnics, food2go and menus for special events as directed.

• Take full responsibility for the preparation and serving of these menus. This would

involve concentrating on home production of foods, the control of portions and
minimisation of waste, and achieving the gross profit percentage set by the Head Chef

and Head of Food & Beverage

• Purchase food and materials from approved suppliers ensuring their quality at all

times. Ensuring correct levels of ordering to help maintain margins and cut down on

waste.

• Assist the Head Chef with the monthly food stocktake.
• Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a work

environment that fosters individual commitment, enthusiasm and confidence.

• Encouraging teamwork and collaborative action whilst emphasising the importance of

individual responsibility and accountability.

• The Sous Chef should lead by example in “cleaning as you go”. All parts of the kitchens

must be systematically cleaned, according to the schedule, and all aspects of hygiene

regulations must be complied with at all times.

• The Sous Chef should oversee the use and maintenance of all equipment, notifying the

Head Chef of all breakages and equipment failures.

• Ensure that every effort is made to achieve budgeted sales and operating expenditure

budgets.

• Comply with the financial procedures and complete returns as instructed from time to

time by the Accounts Department or the Head of Food & Beverage

• Record as necessary and as directed by the Head Chef any HACCPS data, or other, to

the satisfaction of the Head of Department and the EHO.

Benefits

• Two days off together – working on a Wednesday to Sunday rota
• an accommodation option available on site at a subsidised staff rate for services of

£70 pw

• Relocation Allowance – dependant on meeting policy criteria
• Rental Deposit Loan Scheme
• No split shifts – daytime shifts with the occasional evening for special dinner events
• 50% Discount in Food 2 Go Catering, 20% in the Manor restaurant, Wine Shop & Retail

Shop. 20% off food and drink at The Five Arrows

• Annual leave - 33 days a year (including public holidays), rising to 36 days on completion

of three full years’ service, rising to 38 days after 5 years’ service and rising to 40 days

after 10 years’ service

• Training & Development Plans – All of our chef management team have been

developed from roles within the business.

• Wellbeing support and a focus on staff engagement. Access to free 1:1 counselling
• Matched company pension scheme up to 10% of salary
• National Trust Staff Card which entitles free entry for two people at all NT properties

and a discount in their shops and restaurants.

• Beautiful location working within the charity and heritage sector
• Free parking on site at Waddesdon

Terms & Conditions
Contract: Permanent, Full-Time
Salary: £33,000 - £35,000 per annum depending on experience
Hours: Main Season (March to October) opening times 10am to 5pm
Winter Season (Nov to Jan) opening times 12pm to 7pm to accommodate light
displays.
Jan to March – weekend opening, providing the opportunity to take TOIL
accrued during the seasons.
42 hours per week (excluding breaks which are unpaid) on a Wednesday to
Sunday rota, including Bank Holidays (excluding Christmas Day and Boxing
Day) and the occasional shift outside of the normal rota, as required by the
business. No split shifts.
Application Process
In order to be considered for this role, please submit your CV along with a covering letter
explaining how your experience and skills match those outlined above and email
application@waddesdon.org.uk
Interview Date: TBC

individual responsibility and accountability.

• The Sous Chef should lead by example in “cleaning as you go”. All parts of the kitchen

developed from roles within the business.

• Wellbeing support and a focus on staff engagement. Access to free 1:1 counselling
• Matched company pension scheme up to 10% of salary
• National Trust Staff Card which entitles free entry for two people at all NT propertie