-SOUS CHEF (posted on 24/2/2020):

A position of Sous Chef has become available at The Wycliffe Hotel & Restaurant, Stockport.

The Wycliffe has been opened in 1981 and successfully managed and run by The Tavini family since, therefore it has gained an excellent reputation during the years, which the family aims to grow further.

***This is a permanent role***

The Wycliffe is seeking to strengthen the team by appointing an experienced Sous Chef looking for the next step in their career, working in a very well-respected hotel, who is popular with its residents as well as locals.

The cuisine is traditional British with a modern twist. The hotel offers a seasonal A La Carte menu in the restaurant, afternoon tea and a snack menu in the separate bar & coffee lounge area, as well as catering for special occasions with a buffet style arrangement.

Throughout the year, we organise special evenings with a tasting or themed menu, which will give you the chance to shine by using your knowledge and past experience in contributing towards menu choices, to surprise and delight our guests, who are mostly regulars.

All food items are prepared in our kitchen using fresh produce and dishes are prepared from scratch, including the preparation of desserts, sauces and gravies.

The appointed sous chef will work closely with the Head chef to ensure the cooking standards are consistently achieved by the whole team whilst also taking charge of the kitchen operation in the absence of the chef.


-Already have good experience in a high-quality fresh food kitchen

-Be flexible to work on all sections as required and have the ability to oversee junior Chefs on each section

– Have good kitchen management skills and be committed to providing a high level of cuisine and service at all times

– Strong communication skills and time keeping skills, to ensure a good liaison with the restaurant members of staff to achieve the highest possible customer satisfaction, especially during busy pass times

– The ideal candidate will have achieved NVQ Level 2 and working toward NVQ Level 3 or equivalent in food prep.

-Exceptional level of personal hygiene

-A positive and polite attitude towards all other members of staff

-Flexibility in this role is essential as the kitchen is organised on a shift basis including split shifts & weekends.


Meals on duty

28 days holiday entitlement including bank holidays

Working in a small friendly team, supervised by a chef with a wide knowledge and experience, willing to teach, which presents a good opportunity for growth

Working in a small business, where you will quickly become part of the family

Salary based upon experience, it will be discussed during interview


If you are a talented, creative Chef, looking for an exciting new role this may be the perfect role for you.

To apply for the position send your CV to to attention of Mark Tavini or call on 0161 477 5395 and ask for Mark Tavini, the Manager and Owner.