Fixed Term Sous Chef

Burhill Group Limited (BGL); Milton Keynes; On-site; GBP 28,000 - 38,000; Full time

Job summary

Burhill Group Limited (BGL) is seeking a Sous Chef to lead and develop the kitchen team, delivering exceptional food quality and service. You will support the Head Chef in menu execution, cost control, stock management and compliance with food safety and health & safety standards.

In this role, you will manage day-to-day kitchen operations for casual dining and events, drive profitability through waste reduction and efficient planning, and assist with recruitment, induction, and training to

Qualifications

• Experience leading a kitchen team and delivering high-quality food consistently.
• Skilled in food preparation for casual dining and events.
• Ability to manage food and labour costs and control waste.
• Knowledge of stock monitoring and purchasing activities.
• Ensures compliance with food safety and health & safety requirements.
• Supports recruitment, induction, and performance management.

Responsibilities

• Lead, develop and motivate the kitchen team.
• Support Head Chef in menu development and execution.
• Oversee day-to-day kitchen activities and quality control.
• Monitor stock, purchasing and budgets to drive profitability.
• Ensure compliance with food safety and health & safety policies.
• Act as deputy to Head Chef when required.

Skills

Team leadership

Cost control

Food safety

Menu development

Staff training

Job description

The Sous Chef plays a key leadership role within the kitchen operation, supporting the Head Chef in delivering exceptional food quality, operational excellence, and outstanding customer experiences. Responsible for the day-to-day management of kitchen activities, the Sous Chef oversees food preparation for both casual dining and functions, ensuring dishes are prepared and presented to the highest standards while maintaining consistency, efficiency, and profitability.

Working closely with the Head Chef, the Sous Chef supports the development and execution of the club's food offering through innovative menu creation, effective cost control, resource planning, and compliance with all food safety and health and safety requirements. The role contributes to the achievement of commercial objectives by managing food and labour costs, minimising waste, monitoring stock and purchasing activities, and ensuring company procedures and policies are followed at all times.

The Sous Chef is also responsible for leading, developing, and motivating the kitchen team, creating a positive and high-performing culture that encourages continuous improvement, collaboration, and accountability. This includes supporting recruitment, induction, training, performance management, and ensuring compliance with all mandatory learning requirements.

Acting as deputy to the Head Chef when required, the Sous Chef plays an integral role in maintaining high operational standards, driving team performance, and ensuring the kitchen consistently delivers a safe, efficient, and customer-focused service that enhances the overall club experience.