Elite Performance Sous Chef: Training Ground Lead

Levy; Highgate; On-site; GBP 42,000 - 52,000; Full time

Benefits offered by this job

Competitive salary with bonus

Full company benefits

23 days' annual leave plus bank/public

Healthcare & wellbeing programmes

Employee assistance & family leave

Job summary

Levy is recruiting a Senior Sous Chef for Aston Villa Men’s First Team to lead the training ground kitchen with a focus on performance nutrition and high-quality meals. You will work closely with the Executive Performance Chef and club nutritionists to deliver meals that support performance, recovery, and team preferences.

This role combines hands-on culinary expertise with leadership, mentoring junior chefs and ensuring consistent standards across all first-team training ground operations,

Qualifications

• Leadership and management capabilities required in a high-performance kitchen.
• Strong understanding of nutrition-focused cooking and athlete diets.
• Ability to maintain HACCP and food safety standards in a busy sports environment.

Responsibilities

• Lead the day-to-day operations of the men’s first-team training ground kitchen.
• Prepare, cook and present meals to elite standards.
• Collaborate with nutritionists and chefs to align menus with performance goals.
• Oversee training-ground kitchen operations in the absence of the head chef.
• Mentor junior chefs and drive continuous improvement across kitchens.

Skills

Leadership & team management

Nutrition awareness

Organisation & efficiency

Communication skills

Flexibility (hours/days)

Food quality & presentation

Education

Professional culinary training

Leadership & management training

Job description

Levy is recruiting a Senior Sous Chef for Aston Villa Men’s First Team to lead the training ground kitchen with a focus on performance nutrition and high-quality meals. You will work closely with the Executive Performance Chef and club nutritionists to deliver meals that support performance, recovery, and team preferences.

This role combines hands-on culinary expertise with leadership, mentoring junior chefs and ensuring consistent standards across all first-team training ground operations,