Junior Sous Chef / Sous Chef

2 AA Rosette Coastal Hotel & Restaurant | Isle of Wight

£36,000–£39,000 + Tronc (£1,500–£2,000+)
45 Hours | Temporary Relocation Support Available

An exciting opportunity has arisen for a talented Junior Sous Chef or Sous Chef to join a well-established 2 AA Rosette hotel and restaurant on the Isle of Wight.

Following a recent kitchen restructure, the business has promoted an experienced internal chef into the Head Chef position and is now looking for a strong second-in-command to help drive the next phase of development. This is a genuine opportunity to join a respected operation at an important moment and play a key role in shaping its future.

The Venue

This quality-led hotel combines award-winning dining with guest accommodation, weddings, events, and a loyal year-round customer base. While the island remains seasonal, the business has built a strong reputation and continues to trade successfully throughout the year through destination dining, hotel packages, local support, and private events.

Food is built around:

Seasonal British produce
Fresh seafood and island ingredients
Modern Rosette-standard cooking
Daily specials and feature dishes
Creative but approachable menus

The kitchen operates with a philosophy that great food doesn't need unnecessary complexity — it simply needs exceptional ingredients, strong execution, and consistency.

The Role

Working closely with the Head Chef, you will help lead the brigade while maintaining the standards expected of a long-established Rosette operation.

Responsibilities include:

Supporting the Head Chef with daily kitchen operations
Running service and leading the brigade when required
Training, mentoring and developing junior chefs
Supporting ordering, stock control and GP management
Assisting with menu development and seasonal specials
Maintaining consistency across restaurant, hotel and event catering
Helping drive standards and continuous improvement

This is very much a hands-on leadership role for a chef who enjoys coaching others and contributing to the bigger picture.

About You

Current Junior Sous Chef, Sous Chef or strong Senior Chef de Partie
Background in Rosette, quality hotel or fresh-food kitchens
Calm, organised and professional under pressure
Strong team ethic and leadership skills
Passion for seasonal produce and quality ingredients
Positive, supportive management style

The business is specifically looking for somebody who can mentor and develop others while maintaining a positive kitchen culture.

Package

Junior Sous: £36,000–£39,000
Tronc on top (circa £1,500–£2,000+ annually)
45-hour working week
28 days holiday
Christmas closure period
Temporary relocation assistance available
Opportunity to progress alongside a newly promoted Head Chef
Beautiful coastal lifestyle location

Why This Role?

This isn't simply a position to maintain the status quo.

The hotel is entering a new chapter, with opportunities to influence menus, support a growing team, develop junior chefs, and help shape the future direction of a respected 2 AA Rosette operation. For the right chef, it offers genuine progression, autonomy, and the chance to be part of something evolving rather than simply keeping a kitchen ticking over.