About this role
In this role you will support the Head Chef in managing all aspects of culinary operations, with a particular focus on Conferences & Events, private dining, and premium hospitality experiences. The Sous Chef will play a key role in planning, preparing, and delivering bespoke culinary experiences for corporate events, private functions, client tastings, and special occasions. Working closely with the Head Chef and wider operational teams, the role will help ensure that every event is delivered to the highest culinary standards, combining creativity, consistency, and exceptional guest experience. Alongside supporting day-to-day kitchen operations, the Sous Chef will contribute to menu development, tasting sessions, and event planning activities while continuing to support matchdays, concerts, and major venue events as required. In the Head Chef’s absence, the Sous Chef acts as the primary culinary leader, maintaining continuity and excellence across all kitchen operations. Kitchen Operations & Service Support the Head Chef in leading day-to-day kitchen operations, ensuring exceptional food quality, consistency, and service across conferences, events, private dining, premium hospitality, and major venue events. Team Leadership & Development Lead, coach, and develop the kitchen team, creating a positive, high-performing environment while supporting recruitment, onboarding, training, and performance. Food Quality & Innovation Maintain the highest culinary standards through quality control, menu execution, and the development of seasonal dishes, event menus, and premium hospitality experiences. Conferences, Events & Matchdays Play a key role in delivering outstanding culinary experiences across conferences, corporate events, private dining, matchdays, concerts, and large-scale venue operations. Operational Excellence Support stock management, food cost control, ordering, waste reduction, and kitchen efficiency while ensuring the team is prepared for every service. Food Safety & Compliance Champion food safety, HACCP, health & safety, and hygiene standards, ensuring compliance across all kitchen operations. Collaboration & Continuous Improvement Work closely with the Head Chef, Operations, Sales, and Front of House teams to deliver exceptional guest experiences and continuously improve the culinary offering.