Sous Chef

Sous Chef / Chef Manager
Location: Birmingham (City Centre)
Monday - Friday

Role Overview

An experienced Sous Chef / Chef Manager is sought to lead and manage a busy contract catering operation within a corporate environment. This position combines strong culinary expertise with operational leadership, ensuring the consistent delivery of high-quality food, excellent hospitality, and solid commercial performance in line with company service standards.

Key Responsibilities

Food Quality & Service Delivery

• Leads the preparation and delivery of fresh, seasonal, and innovative menus

• Ensures consistently high standards of food quality, presentation, and customer experience

• Oversees daily service across restaurant dining, hospitality functions, and meeting & events catering

Operational Management

• Manages all on-site catering operations, ensuring smooth day-to-day performance

• Maintains service delivery in line with contractual expectations and KPIs

• Drives continuous improvement, innovation, and development of the food offer

Client & Customer Relationship Management

• Acts as the primary on-site contact for all catering matters

• Builds strong relationships with stakeholders and customers

• Responds to feedback professionally and implements service improvements

Financial & Commercial Performance

• Manages budgets, food cost control, and gross profit targets

• Oversees ordering, stock management, and supplier relationships

• Ensures effective labour planning and rota management

Health, Safety & Compliance

• Ensures full compliance with food safety, hygiene, allergen, and HACCP standards

• Maintains audit readiness, due diligence documentation, and high cleanliness standards

• Promotes a strong health and safety culture within the team

Team Leadership & Development

• Recruits, trains, and motivates a high-performing catering team

• Leads by example with a hands-on and supportive management style

• Conducts performance reviews and supports ongoing development

Sustainability & Brand Standards

• Supports sustainability initiatives, including waste reduction and responsible sourcing

• Delivers services in line with corporate values and operational standards

• Encourages innovation and customer engagement activities

Skills & Experience Required

• Strong background in fresh food preparation and corporate hospitality

• Experience operating within structured catering environments

• Excellent organisational, communication, and leadership skills

• Strong commercial awareness, including budget and food cost management

• Ability to maintain high standards in a client-facing setting

Qualifications (Preferred)

• NVQ Level 2 or 3 in Professional Cookery (or equivalent)

• Food Safety Level 3

• Allergen Awareness Training

• IOSH or Health & Safety qualification (desirable)