Supports the Sous Chef in leading kitchen operations across multiple outlets, ensuring food quality, safety compliance, and efficient service during both daily operations and large-scale events.
About this role
The Junior Sous Chef plays a key role in supporting the delivery of high-quality culinary operations across a fast-paced, multi-outlet environment. Working closely with the Sous Chef, they are responsible for ensuring consistency, efficiency, and high standards across all areas of food production, from preparation through to service.
This role combines hands-on leadership with operational oversight, supporting the coordination of kitchen teams, maintaining food safety and compliance standards, and contributing to the delivery of both day-to-day service and large-scale events.
The Junior Sous Chef is expected to lead by example, driving quality, pace, and organisation in the kitchen, while supporting the development of the team and ensuring a seamless guest experience across all service periods. In the absence of the Sous Chef, they take ownership of the kitchen, maintaining performance, standards, and service delivery.
Key Responsibilities
Support day-to-day kitchen operations, ensuring efficient service and high standards across all outlets
Deliver consistent, high-quality food in line with brand and operational standards
Supervise and support kitchen teams during prep and service, maintaining pace and organisation
Ensure full compliance with food safety, hygiene, and allergen standards (HACCP)
Assist with stock control, ordering, and waste management to support cost efficiency
Conduct quality checks to maintain consistency in presentation, portioning, and taste
Support the delivery of matchday and event catering, including high-volume and premium service
Act as kitchen lead in the absence of the Sous Chef, managing service and resolving issues
Skills, Knowledge & Expertise
Proven experience in a similar role within a high-volume or event-led environment
Strong understanding of food safety, HACCP, and kitchen compliance standards
Ability to lead and motivate teams in a fast-paced kitchen environment
Good organisational and communication skills, with a hands-on leadership style
Commercial awareness, including cost control and waste reduction
Ability to remain calm under pressure and adapt to changing service demands
Relevant culinary qualification (e.g. NVQ Level 2/3 or equivalent)
Food Hygiene certification (essential)
Benefits
Meals on Shifts – Enjoy lunch & dinner while you work.
Company Pension Scheme – Secure your future with our competitive pension plan.
Birthday Day Off- Enjoy an extra day off to celebrate your birthday.
Inclusive & Diverse Workplace – Be part of a team that values diversity and inclusion. On-Site Parking - Parking available at site locations. Career Development Opportunities - Grow with us through learning, progression, and internal opportunities. CompetitiveHoliday Allowance - plus bank holidays.
