Sous Chef
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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
- 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.
- 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