In the role of Sous Chef You will support Head Chef in managing all aspects of culinary operations, ensuring the efficient, high-quality delivery of food across multiple outlets within the venue. The Sous Chef upholds food safety and quality standards, manages kitchen staff, and assists in planning and executing large-scale events to provide a seamless dining experience for guests. They play a crucial role in team leadership, operational efficiency, and maintaining compliance, ensuring that all culinary services reflect the arena's brand standards and meet high-volume demands. In the Head Chef’s absence, the Sous Chef acts as the primary culinary leader, maintaining continuity and excellence in kitchen operations.
Support in Kitchen Operations Management
- Assist the Head Chef in overseeing daily kitchen operations, ensuring efficient workflow, and high-quality food production across all outlets, including concessions, premium lounges, and VIP areas.
- Supervise the preparation and presentation of all menu items, upholding the arena’s brand standards for taste, quality, and visual appeal.
Food Safety and Compliance
- Ensure strict adherence to food safety protocols, including HACCP and COSHH guidelines, by regularly monitoring food storage, preparation, and handling practices.
- Conduct hygiene and safety checks, maintain compliance records, and address any issues promptly to prevent health risks
- Educate and train kitchen staff on food safety best practices, including allergen management, cross-contamination prevention, and proper food labelling.
Team Leadership and Development
- Lead, train, and mentor kitchen staff, fostering a collaborative and supportive work environment.
- Provide hands-on support during busy shifts, ensuring smooth operations and timely service while upholding quality standards.
- Conduct performance reviews, support skill development, and assist in onboarding new team members, ensuring all staff are well-equipped for their roles.
Inventory and Stock Management
- Manage inventory levels by overseeing stock rotation, minimizing waste, and ensuring ingredients are consistently available for menu requirements.
- Assist in ordering, receiving, and inspecting deliveries to ensure quality, freshness, and accurate quantities.
- Implement and monitor First In, First Out practices to maintain food freshness and minimize spoilage.
Quality Control and Consistency
- Conduct quality checks on all dishes before service to ensure consistency in taste, presentation, and portioning across the venue.
- Address quality concerns immediately, adjusting recipes or cooking methods as needed to maintain the arena’s culinary standards.
Cost Control and Budgeting
- Collaborate with the Head Chef to control food costs, manage waste, and improve operational efficiencies, contributing to the overall profitability of the kitchen.
- Support portion control and ingredient usage policies to maximize yield and reduce unnecessary expenses.
Event / Matchday Support and Preparation
- Assist in planning, preparing, and executing culinary needs for large events, VIP experiences, and other high-profile gatherings, ensuring seamless coordination with front-of-house teams.
- Lead the kitchen team during events to deliver high-quality, timely food service, ensuring all operations align with event-specific requirements.
Problem Solving and Decision Making
- Act as the point of contact for kitchen-related issues in the Head Chef's absence, handling last-minute adjustments, resolving staff or operational concerns, and making quick, effective decisions.
- Adapt to unexpected challenges, such as ingredient shortages or changes in demand, to maintain smooth service.
Communication and Collaboration
- Liaise with other departments, such as front-of-house, event planning, and suppliers, to ensure alignment on event timelines, service expectations, and any special requirements.
- Foster a positive and cooperative relationship with all staff, promoting a team-centered approach to deliver an exceptional fan and guest experience.
Essential
Culinary and Food Safety Knowledge
- In-depth understanding of food safety regulations, including HACCP, COSHH, and allergen management.
- Strong culinary expertise with experience in high-volume, multi-outlet settings, from concessions to fine dining.
- Solid knowledge of kitchen health and safety practices, with the ability to train others on compliance standards.
Operational and Inventory Management
- Familiarity with kitchen operations and inventory management, including stock rotation and ordering processes.
- Ability to maintain consistent ingredient quality and availability through effective ordering, receiving, and storage.
Team Leadership and Development
- Proven experience in leading, training, and mentoring kitchen teams, fostering a positive and efficient work environment.
- Skilled in delegation, task management, and performance assessment to ensure team success.
Quality Control and Consistency
- Keen eye for detail in food presentation, portioning, and taste to maintain consistent quality standards.
- Strong quality control skills to regularly check prepared dishes and resolve issues promptly.
Cost Control and Budgeting
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Understanding of portion control, waste reduction, and cost management to meet financial targets.
Event and Time Management
- Experience in event-driven environments with the ability to meet tight timelines in high-capacity settings like arenas or large venues.
- Strong organisational skills to coordinate multiple kitchen stations and manage varying service demands.
Communication and Interpersonal Skills
- Effective communication across kitchen teams, front-of-house, event planners, and suppliers.
- Ability to foster positive relationships and encourage a collaborative, respectful workplace.
Relevant Qualifications & Experience
- Basic Food Hygiene certification.
- Previous experience as a Sous Chef or similar role in high-volume hospitality or event spaces.
Desirable
- NVQ Level 2 or 3 in Professional Cookery (or equivalent professional qualification).
- Advanced Food Hygiene certification or similar higher-level food safety qualifications.
- Prior experience in stadiums, arenas, or multi-outlet hospitality operations.
- Knowledge of kitchen equipment maintenance and troubleshooting to minimise downtime.
- Experience collaborating on budgets and implementing practices to improve kitchen efficiency.
- Proactive problem-solving skills to manage unexpected challenges like ingredient shortages or high-demand service periods.
- Interest in food innovation and staying up to date with culinary trends.
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Private Medical Insurance (Vitality) – including Virtual GP access and rewards
- Group Life Assurance – 4x salary paid to your nominated beneficiary
- Birthday Day Off – an extra day to celebrate
- Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks
- Employee Assistance Programme & Wellbeing Platform – including counselling support
- Employee Discounts Platform (Blackhawk) – cashback and savings across major retailers
- Company Pension Scheme
- Generous Holiday Allowance – plus bank holidays
- Career Development Opportunities – with progression across the campus
Eastlands Venue Services Ltd is committed to protecting your personal data. Information provided will be used for recruitment purposes only and handled in accordance with the UK GDPR and our Candidate Privacy Notice. Candidate data is retained for
18 months unless you request removal sooner. For details, contact
[email protected].
