Sous Chef Position Summary:
Key Responsibilities
• Assist the Head Chef in managing kitchen operations, including menu planning and food preparation.
• Lead the kitchen team by training, mentoring, and supervising staff to maintain high standards of food preparation and cleanliness.
• Ensure consistency and quality in every dish prepared, adhering to venue standards.
• Support stock management, including ordering, rotation, and inventory control, to minimize waste and maintain optimal stock levels.
• Maintain a safe and clean environment by adhering to health, safety, and hygiene regulations.
• Work with the Head Chef to control food costs and ensure they remain within budget while maintaining the highest quality.
• Meet client and customer expectations by adapting to special dietary requirements and requests as needed.
Required Skills and Qualifications
• Culinary expertise with experience in high-quality catering, preferably in a similar venue or setting.
• Leadership skills to supervise and motivate a team of kitchen staff, ensuring high performance.
• Strong understanding of food hygiene and safety standards, with the ability to enforce them in the kitchen.
• Excellent teamwork and communication skills to collaborate with both front-of-house and kitchen teams.
• Strong organizational skills, with attention to detail and the ability to manage multiple tasks in a fast-paced environment.
• Flexibility to assist in all areas of the kitchen and respond to changing demands during service.
Benefits
• Contributory pension scheme.

• Career development opportunities, including career pathways and learning programs.

• Digital GP access for you and your family.

• Travel discounts and shopping rewards.

• Cinema and wellness benefits.

• Cash rewards for spending.

About Us

We provide brilliant hospitality through our food, drink, and services.

Our teams strive for excellence in delivering exceptional experiences.