Brocket Hall stands out as one of Hertfordshire’s most unique private estates, featuring a historic country house, championship golf courses, and offering private events, weddings, corporate functions, and external catering opportunities within an extraordinary parkland setting.

We are seeking a skilled, hands-on Sous Chef to assist with the broader estate food operations. This diverse position involves working across various sectors of the business, including the golf club, Brocket Hall, banqueting, private dining, member events, weddings, corporate hospitality, and external occasions.

You will work with the Estate Head Chef and senior kitchen team to maintain consistently high standards during daily services and large-scale events. This role demands strong organizational skills, adaptability, leadership qualities, and the confidence to seamlessly transition between different service styles.

• Support the Estate Head Chef and senior chefs in the day-to-day running of the estate kitchen operation.
• Work across the golf club, Brocket Hall, banqueting, private dining, member events, corporate functions, weddings, and external events.
• Lead kitchen sections during preparation, service, and event delivery.
• Ensure dishes are prepared and presented consistently to agreed standards.
• Support the delivery of seasonal menus, event menus, specials, and bespoke dining requirements.
• Assist with planning and preparation for large-scale banqueting and hospitality events.
• Supervise, train, and mentor junior chefs and kitchen team members.
• Promote a positive, disciplined, and team-focused kitchen culture.
• Maintain high standards of food safety, hygiene, allergen control, and kitchen compliance.
• Support ordering, stock rotation, portion control, and waste management.
• Help control food costs and support the achievement of agreed GP targets.
• Maintain cleanliness, organisation, and proper use of kitchen equipment and systems.
• Work flexibly across different estate departments and service styles as required.
• Represent the kitchen team professionally when working with front-of-house, events, golf operations, and external clients.

Requirements

• Previous experience as a Sous Chef or strong Junior Sous Chef in a hotel, golf club, events venue, restaurant, or premium hospitality setting.

• Experience across banqueting, events, or high-volume service.
• Strong technical cooking skills and a good understanding of seasonal food.
• The ability to lead sections and support junior team members.
• Good organisation and the ability to work calmly under pressure.
• Strong attention to detail in presentation, flavour, hygiene, and consistency.
• Understanding of food safety, allergens, stock control, and kitchen compliance.
• Flexibility to work evenings, weekends, and bank holidays in line with estate operations.
• A positive attitude and willingness to support different parts of the business.

Benefits

• Company staff benefit program, including access to golf facilities, discounts on all FB offerings, discounts on world class gym membership.
• Company incentivised referral program.