Chateau Impney Hotel and Exhibition Centre

Sous Chef

As the Sous chef of the Chateau Impney Hotel, part of the Greyfort Group, you will have the vision to develop and become an inspired individual, providing exceptional customer service and experiences which constantly exceed expectations. You will assist the Executive chef to develop the company’s strategy to produce both banqueting and fine dining food experiences. The company now offers a stylish setting for weddings and events with extensive conferencing and exhibition facilities, including the Regent centre, which is one of the largest exhibition spaces in the West Midlands.

Hours of work: To include evenings, weekends and bank holidays

Position in Organisation

Reports to: Executive chef

Responsible for: Assisting the Executive chef with the catering team

Key Responsibilities

Team leadership
This role is required to assist and coordinate in the training and development of team members.   To help lead by example to create a positive environment for team development.

  • Assisting to monitor team performance
  • Training and develop team members
  • Ensuring all food is cooked to the correct specification and presentation

Customer service
To provide exceptional customer service with high quality, often large number of covers for banqueting, weddings and events.   Including assisting the Executive chef with designing bespoke menus with the client and delivering their concept of the event.   Ensure team members understand customer needs and deliver the expected outcomes

  • Ensure you comply to the Chateau Impney experience – our customer service directive

Operational management

  • Understand team strategies and objectives
  • Motivation to learn and constantly improve processes
  • Precise attention to detail
  • The ability to organise multiple work assignments and establish priorities
  • Place orders with suppliers to ensure correct stock levels are always maintained 
  • Maintain our 5* Food Hygiene rating
  • Highlight issues affecting the operation of the business to your line manager
  • Check all deliveries for which you sign are complete
  • Oversee and undertake the preparation and presentation of food for the Hotel

Relationship management

  • Develop and maintain collaborative relationships with key clients both internally and externally
  • The people skills required to deal with challenging clients
  • Ability to communicate with employee and clients in a professional and courteous manner
  • Negotiate with others and resolve conflicts

Health and safety

  • Ensure staff are informed of and trained in safe practices and procedures in their specific areas of work
  • Ensure back of house and preparation areas are maintained and clean
  • Ensure you are familiar with hotel emergency procedures
  • Use and store chemicals safely and according to relevant COSHH data sheets
  • Ensure you and your team work in a manner that is always fully compliant with Health and safety legislation and hygiene protocols 
  • Ensure the safe storage and monitoring of food ensure staff are informed of and trained in safe practices and procedures in their specific areas of work.

Essential Skills and Qualifications

  • To hold an NVQ level 3 in catering /Hospitality
  • Intermediate food hygiene certificate
  • At least 2 years’ experience in a high-volume banqueting and fine dining hotel using fresh ingredients
  • Strong motivational and empowerment skills
  • Strong communication and management skills 
  • Have a business aptitude

Essential attributes

  • Critical thinking
  • Problem solving 
  • Conceptual
  • Analytical 
  • Presentation skills
  • Flexibility
  • Collaboration
  • Takes initiative
  • Works well with all kinds of people
  • Remains calm under pressure

Applications by CV and covering letter to Julie Bellerby, email address,

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