Sous Chef

Join our team at the Runnymede on Thames, part of the Warner Hotels Group. This beautiful hotel on the River Thames near Windsor offers award-winning spa facilities, restaurants, bars, and outdoor activities.

Looking to take the next step in your hospitality career?  

At Warner Hotels, you can discover your glow, as we believe people thrive when their unique strengths and personality are nurtured. Here, you’re free to be yourself, make an impact, and thrive in a tight-knit team that creates truly unique guest experiences.  

At Warner Hotels, we’re more than just a place to stay, we’re a place where guests come to make memories, discover new experiences, and feel truly cared for.

Role Purpose:

We are currently seeking a Sous Chef who is a hands-on culinary leader with a passion for exceptional food, service excellence and operational efficiency. You’ll bring strong kitchen management capability, real attention to detail, and the ability to create memorable dining experiences that delight our guests.

Embed our company values in everyday work by serving with heart and being poised and ready, challenging the ordinary through limitless thinking, owning measurable commercial impact, and winning as one through trusting teamwork and bringing your best.

Responsibilities:

•  Support the Head Chef in leading and optimising all kitchen operations to deliver consistently high-quality dishes while meeting commercial targets.
• Oversee daily service across all stations, ensuring the kitchen is fully prepared, organised and running seamlessly.
• Supervise, coach and develop junior chefs, fostering a collaborative, positive and high‑performing team culture.
• Maintain rigorous food safety, storage and hygiene standards at all times, while monitoring stock levels, managing food costs and contributing to the achievement of P&L objectives.

Behaviours and Essential Skills:

• Working in a branded environment on a branded menu. 
• You will have the ability to create a culture of support and actively encourages teamwork. 
• Willingness to challenge if standards aren’t meeting required levels. 
• A chef with a passion for great food and service. 
• Understands the important of working with a branded menu. 
• Experience of managing orders, food stocks and forecast against occupancy.  
• Ability to manage multiple priorities and can adapt quickly to changing requirements. 
• Good financial knowledge with the ability to manage costs in line with the department’s budget.  

Ready to discover your glow?



Be part of something more than a hotel — where your personality shines and your ideas matter.

Inclusion Statement 

Diversity, equity, and inclusion are at the heart of who we are and what we do. Our commitment to these values is unwavering and they are central to our mission. We encourage applications from all backgrounds, communities and industries and we are happy to discuss any reasonable adjustments or flexibility that you may require, including whether a role can be part-time or a job-share. 

We genuinely care about every candidate's experience during the recruitment process and are here to provide support where we can. If you require any assistance or reasonable adjustments while applying, please don't hesitate to reach out to us at: [email protected] 

Please note: Unsolicited CV’s from agencies will not be considered