Elite Stadium Sous Chef | Lead Kitchen, Menu & Cost Control

Legends Global (Europe); Greater London; On-site; GBP 32,000 - 45,000; Full time

Benefits offered by this job

25 Days Annual Leave

Life Assurance

5% Pension Contribution

Healthshield Cover

Employee Assistance Programme

Eye Care Support

Cycle to Work Scheme

Employee Referral Scheme

Job summary

Legends Global, in partnership with Chelsea FC at Stamford Bridge, is seeking a Sous Chef to support the Executive Chef in leading kitchen operations, ensuring high standards of food quality, consistency, and presentation.

You will supervise the culinary team, assist with menu development, uphold food safety, and help manage costs and budgeting for staffing hours. A strong leadership background and practical problem-solving are essential.

Qualifications

• Proven experience as a Sous Chef or strong Senior Chef de Partie, supported by solid culinary training.
• Strong leadership, team management capability, and the confidence to guide others.
• Excellent technical knowledge of cooking methods, kitchen equipment, and food safety regulations.

Responsibilities

• Supporting daily kitchen operations and stepping in for the Head Chef when needed
• Leading, training, and scheduling the culinary team to ensure smooth, efficient service
• Maintaining dish quality, consistency, and strict food safety and hygiene standards
• Managing stock, ordering, storage, waste reduction, and overall food cost control
• Contributing to menu planning, costing, portion control, and budget management of kitchen staffing hours

Skills

Leadership

Team management

Cooking methods

Food safety

Communication

Time management

Education

Culinary training

Tools

Kitchen equipment knowledge

Job description

Legends Global, in partnership with Chelsea FC at Stamford Bridge, is seeking a Sous Chef to support the Executive Chef in leading kitchen operations, ensuring high standards of food quality, consistency, and presentation.

You will supervise the culinary team, assist with menu development, uphold food safety, and help manage costs and budgeting for staffing hours. A strong leadership background and practical problem-solving are essential.