Sous Chef @ Eastlands Venue Services Limited

Staff Catering The Sous Chef will support the delivery of nutritious, high-quality meals for colleagues across the Stadium operation. Working within a busy staff catering environment, the role focuses on efficient food production, menu variety, consistency and maintaining high standards of food safety and cost control. Premium Hospitality The Sous Chef will support the preparation and delivery of high-quality dining experiences across the Stadium's premium hospitality areas. Working closely with senior culinary colleagues, the role requires strong technical skills, attention to presentation and the ability to maintain consistent standards during busy matchdays and events.

Carvery The Sous Chef will oversee the preparation and delivery of our carvery offering, ensuring excellent food quality, consistency, presentation and efficient service. The role requires experience in traditional cooking techniques, roasting, portion control and managing food production within a high-volume hospitality environment.

Conference & Events — Pastry The Pastry Sous Chef will lead the preparation and delivery of desserts, pastries and other pastry products for the Stadium's Conference & Events operation. Working collaboratively with the wider Culinary and Pastry teams, the role requires strong specialist pastry skills, creativity and the ability to maintain consistent quality across a diverse programme of events.

Conference & Events The Sous Chef will support culinary delivery across conferences, corporate functions, private events and other non-matchday activities. The role involves coordinating food preparation, supporting menu execution and ensuring efficient kitchen operations across events of varying sizes and formats.

• 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.