C&E Sous Chef

Eastlandsvsl; Manchester; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Private Medical Insurance (Vitality)

Group Life Assurance

Birthday Day Off

Complimentary Meals on Shift

Employee Assistance Programme & Wellbe

Employee Discounts Platform (Blackhawk

Company Pension Scheme

Generous Holiday Allowance

Career Development Opportunities

Job summary

Eastlandsvsl at Co-op Live in Manchester seeks a proactive Sous Chef to support the Head Chef in delivering high-end culinary experiences for conferences, private dining and major venue events.

You will lead kitchen operations, contribute to menu development, and mentor the team to ensure exceptional guest experience across matchdays, concerts and premium hospitality.

Qualifications

• Recent experience as a Sous Chef or senior kitchen lead.
• Proven ability to manage high-volume events.
• Strong HACCP knowledge and food safety.
• Excellent organisational skills.
• Team leadership and recruitment support.

Responsibilities

• Lead day-to-day kitchen operations under Head Chef.
• Develop and execute menus for conferences, events and premium hospitality.
• Supervise and mentor kitchen staff, supporting onboarding and training.
• Ensure food quality, safety and service standards across all events.
• Monitor stock, waste, costs and kitchen efficiency.
• Collaborate with Operations, Sales and FOH teams for guest experience.

Skills

Leadership

High-volume service

HACCP & safety

Menu development

Staff coaching

Communication

Education

NVQ Level 2 in Professional Cookery

Job description

C&E Sous Chef

Department: Culinary

Employment Type: Permanent

Location: Co-op Live

Reporting To: Michael Moroney

Description

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.

Day to Day Key Responsibilities

• 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.

Qualifications & Skills

Essential

• Previous experience as a Sous Chef or in a similar leadership role within premium hospitality, conferences & events, hotels, restaurants, banqueting or large-scale venues.
• Strong culinary skills with experience delivering high-quality food in fast-paced, high-volume environments.
• Experience leading, coaching and developing kitchen teams.
• Good understanding of food safety, HACCP, allergen management and health & safety standards.
• Strong organisational skills with the ability to manage multiple priorities and services.
• Experience with stock control, ordering, waste management and food cost control.
• A collaborative approach with excellent communication skills and a passion for delivering exceptional guest experiences.
• Level 2 Food Hygiene Certificate (or equivalent).

Desirable

• Experience working within stadiums, arenas, hotels or destination hospitality venues.
• Experience delivering conferences, private dining, banqueting or corporate hospitality events.
• NVQ Level 2 or 3 in Professional Cookery (or equivalent).
• Advanced Food Hygiene qualification.
• A passion for menu development, food innovation and creating memorable dining experiences.

Benefits

• 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