Sous Chef
Job Title: Sous Chef
Contract: Seasonal 9 month contract – March to December
Reports to: Head Chef
Location: La Mare Wine Estate, St Mary, Jersey, Channel Islands.
Department: Catering & Food Production
Role Overview
The Sous Chef role is a key enabler of operational excellence and innovation at La Mare Wine Estate. Working closely with the Head Chef, this position supports all culinary operations across the estate, including the café, weddings, private dining, events, and chocolate production. The Sous Chef assists with menu development, ensures HACCP compliance, implements Standard Operating Procedures (SOPs), and helps maintain high standards of food quality and presentation. This is a hands-on role within a small, collaborative team, requiring flexibility, strong organizational skills, and a passion for delivering exceptional guest experiences. The Sous Chef must also be able to deputise for the Head Chef during absences, ensuring continuity and maintaining standards across all operations.
Key Responsibilities
Kitchen Operations
• Support the Head Chef in managing day-to-day kitchen activities across all outlets.
• Assist with menu planning and development for café, events, and private dining.
• Ensure consistent quality and presentation of dishes.
• Oversee stock control, ordering, and inventory.
• Monitor and reduce food waste through efficient processes.
• Maintain cleanliness and organization in all kitchen areas.
• Deputise for the Head Chef when required, maintaining standards and smooth operations.
Compliance & Standards
• Ensure adherence to food safety, hygiene, and HACCP regulations.
• Implement and maintain Standard Operating Procedures (SOPs) across all kitchen operations.
• Maintain accurate records for compliance and audits.
Team Leadership & Training
• Provide guidance and training to junior kitchen team members.
• Foster a positive and professional kitchen environment.
• Support staff development and encourage best practices.
Event & Catering Support
• Assist in preparation and execution of menus for weddings, corporate events, and private dining.
• Work closely with the Head Chef to deliver bespoke menus for special events and occasions.
• Provide support in chocolate and pastry production when required.
Financial Awareness
• Assist with costing of menus and dishes to ensure profitability.
• Assist the head chef with monitoring budgets and contribute to cost-control initiatives.
Skills & Qualifications
• Proven experience as a Sous Chef or senior kitchen role.
• Strong culinary skills across multiple areas (hot kitchen, pastry, events).
• Knowledge of HACCP and food safety regulations.
• Experience in implementing SOPs and maintaining compliance.
• Excellent organizational and multitasking abilities.
• Ability to train and mentor junior staff effectively.
• Understanding of menu costing and waste reduction strategies.
• Ability to deputise and lead the kitchen in the Head Chef’s absence.
• Creativity and passion for delivering high-quality dishes.
Performance Metrics
• Consistent quality and timely delivery of menus.
• Compliance with food safety and HACCP standards.
• Positive feedback from guests and event clients.
• Efficient kitchen operations, reduced waste, and cost control.
• Successful training and development of junior team members.
• Smooth leadership during Head Chef absences.
Expectations within the first 12 months:
• Supported the Head Chef in delivering exceptional menus across all outlets.
• Maintained compliance with HACCP and food safety standards.
• Implemented SOPs and improved operational efficiency.
• Contributed to menu development and seasonal innovations.
• Demonstrated leadership and collaboration within the kitchen team.
• Delivered measurable improvements in waste reduction and cost control.
• Successfully deputised for the Head Chef when required.
What Makes This Role Special
• Opportunity to work across multiple areas of the Wine Estate making this a unique and varied role.
• Be an active part of a creative and innovative team with hands-on involvement in product development and new projects.
• Ability to deputise and lead the kitchen during Head Chef absences.
• Mostly daytime hours with occasional evening functions.
• Mainly straight shifts
• Staff discounts on retail and cafe
• Beautiful working environment on a renowned Jersey Wine Estate.
• Competitive salary and professional development opportunities.
• A key role for a passionate chef looking to grow and make an impact.
About La Mare Wine Estate
La Mare Wine Estate and Distillery is a unique venue situated in the beautiful Jersey countryside, comprising a working estate of vineyards, orchards and beautiful grounds. Established in 1972, La Mare has grown from a small vineyard into a busy tourism attraction, wedding and corporate venue as well as producing a range of local products. Set in the peaceful grounds of a traditional 18th century granite farmhouse, La Mare Wine Estate is a working 25 acre domain, committed to creating the very best wines, ciders and spirits, along with hand-made preserves, fudge, chocolates and Jersey Black Butter, produced within the Genuine Jersey range.
The estate itself is a fascinating combination of history and tradition. Comprising of historic buildings and beautiful gardens; extensive vineyards and orchards; function rooms, a winery, distillery and estate kitchens which produce genuine jersey produce. The Estate offers the highest quality Weddings, Corporate Events, Tours and Tastings and produces a range of over 120 delicious products all made on the Estate. In addition to the main Estate, the company also has a wholesale business , retail outlets situated at the Estate and in St. Helier’s high street and a new concept store opening soon at Jersey Airport.
