Junior Sous Chef- Eastwood Hall

The Venues Collection; Nottingham; On-site; GBP 27,000 - 36,000; Full time

Benefits offered by this job

Healthcare benefits

Meals on duty

23 days annual leave + bank holidays

Life Assurance

Wellbeing support

Job summary

The Venues Collection is hiring a Junior Sous Chef for Eastwood Hall, Nottingham. You will work under the Head Chef to deliver high‑quality dishes, maintain kitchen standards and develop the team. This hands‑on role offers progression in a dynamic hospitality environment with excellent benefits.

You should have professional kitchen experience, strong culinary skills, and a good grasp of food hygiene, HACCP and allergen management. NVQ Level 3 in Professional Cookery is an advantage.

Qualifications

• Experience working in a professional kitchen.
• Strong culinary skills and passion for great food.
• Ability to supervise a kitchen team and lead by example.
• Solid knowledge of food hygiene, HACCP and allergen management.
• Understanding of stock control, waste reduction and kitchen cost control.
• Experience in menu planning and budgeting.

Responsibilities

• Support Head Chef with kitchen planning, organization and smooth running.
• Prepare and deliver high‑quality dishes that meet standards.
• Supervise food preparation and ensure timely delivery.
• Maintain kitchen hygiene and follow cleaning schedules.
• Follow HACCP procedures and allergen handling accuracy.
• Assist with stock, ordering and cost control.
• Help manage kitchen rotas to control labour costs.
• Support training and development of kitchen staff.
• Communicate effectively across the venue to ensure guest satisfaction.

Skills

Culinary skills

Team leadership

Food safety

Education

NVQ Level 3 in Professional Cookery

Job description

Junior Sous Chef – Eastwood Hall, Nottingham | Full-Time / Permanent

£31,200 per annum + excellent benefits including healthcare, wellbeing support, 23 days’ annual leave plus bank holidays, life assurance, meals on duty, and more.

We’re looking for a passionate and hands‑on Junior Sous Chef to join our kitchen team at Eastwood Hall! Working closely with our Head Chef, you’ll help deliver fantastic food, keep our kitchen running smoothly and support the team in creating brilliant dining experiences for our guests. If you love fresh ideas, take pride in the details and are ready to develop your leadership skills, this is a great opportunity to take the next step in your culinary career.

We are The Venues Collection

Great things happen when people get together in our spaces to meet and spaces to sleep. From conferences, meetings and training to every business event in between, our venues offer welcoming spaces where guests and colleagues can be themselves.

The Venues Collection is part of Compass Group UK & Ireland, bringing together distinctive venues with stylish event spaces and hotel‑style residential and leisure facilities.

Our passionate hospitality teams work hard to create memorable experiences through exceptional food, warm service and attention to detail. We’re committed to doing the right thing for our people and our planet, with a focus on sustainability, wellbeing, diversity and inclusion.

Join us and grow your career with an industry leader, with great benefits, ongoing development and plenty of opportunities to learn.

Junior Sous Chef – The Role

Working alongside the Head Chef, you’ll play an important role in the day‑to‑day running of the kitchen, helping maintain high standards of food quality, hygiene and service while supporting and developing the wider team.

Your Responsibilities Will Include

• Supporting the Head Chef with the planning, organisation and smooth running of the kitchen.
• Helping prepare and deliver consistently high‑quality dishes, ensuring food presentation, portion sizes and temperatures meet our standards.
• Supervising food preparation and production across the kitchen, ensuring dishes are ready to the right standard and on time.
• Maintaining excellent kitchen hygiene and ensuring cleaning schedules are followed across all working areas.
• Following food safety procedures, including HACCP requirements, and ensuring allergen information is handled accurately and responsibly.
• Supporting food ordering, stock control and rotation, ensuring ingredients are stored correctly and available to meet business demands.
• Monitoring food waste and identifying opportunities to improve efficiency and make the most of our ingredients.
• Assisting with menu planning, menu costing and purchasing to support food quality, gross profit targets and budget requirements.
• Helping manage kitchen rotas in line with occupancy and business demand, supporting effective labour and wage cost control.
• Leading by example and helping motivate, train and develop kitchen colleagues, from welcoming new starters to supporting ongoing learning.
• Promoting good communication across the kitchen and working closely with colleagues throughout the venue to deliver excellent guest experiences.
• Helping maintain a positive team culture, supporting colleague development and encouraging high standards of performance.
• Keeping up to date with food trends and cooking techniques, bringing fresh ideas and creativity to our food offering.
• Supporting the Head Chef with departmental administration, stock records and the accurate recording of supplies and costs.
• Deputising for the Head Chef when required, helping ensure the kitchen continues to operate smoothly.
• Following all company policies and procedures, including health and safety, fire safety and other relevant legal requirements.
• Contributing to our wider commitments to sustainability, responsible food practices and creating a positive working environment.

What we’re looking for

• Experience working in a professional kitchen, ideally in a similar role within hospitality, hotels, conferences or events.
• Strong culinary skills and a genuine passion for preparing and delivering great food.
• The confidence to support and supervise a kitchen team, leading by example and encouraging others to do their best.
• A good understanding of food hygiene, health and safety, HACCP and allergen management.
• Knowledge of food ordering, stock rotation, waste reduction and kitchen cost control.
• An understanding of menu planning, portion control and the importance of working within budgets.
• Strong communication and organisational skills, with the ability to prioritise tasks in a busy kitchen.
• A positive, hands‑on attitude and the flexibility to adapt to changing business demands.
• A passion for developing your skills and supporting the growth of those around you.
• An NVQ Level 3 in Professional Cookery or an equivalent qualification would be an advantage.
• An intermediate food hygiene qualification would be desirable.

What you’ll get in return

• Competitive salary of £31,200 per annum.
• 23 days’ annual leave plus bank holidays, your birthday off and a holiday purchase scheme.
• Healthcare benefits through Medicash, including dental, optical and therapy treatments.
• Aviva Digicare, including a free annual healthcare check.
• 24/7 Employee Assistance Programme and mental health support.
• Enhanced maternity, paternity and adoption leave, plus additional family‑friendly benefits.
• An additional two days’ leave following your return from maternity leave during your first year back, and a day off for your baby’s first birthday.
• Exclusive shopping, entertainment and travel discounts through our Benefits & Wellbeing platform.
• Discounts on cinema tickets, Nuffield Health memberships, PureGym memberships and more.
• Pension scheme, Life Assurance and preferred rates on salary finance products.
• Meals on duty.
• Ongoing training, development opportunities and structured career pathways.
• Paid professional subscriptions where applicable.
• Financial wellbeing support and Vodafone discounts.
• A structured induction programme to help you settle into the business and your role.

Why Join Us?

The Venues Collection is part of Compass Group UK & Ireland, a leading name in hospitality and support services.

We believe in celebrating individuality and building inclusive teams where everyone feels they belong. Our diverse teams bring creativity, passion and fresh ideas to everything they do.

Whether you’re looking to develop your culinary skills, grow your leadership experience or take the next step towards becoming a Head Chef, we’ll support you to reach your potential.

We’re proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive.

Together, we create unforgettable experiences – one plate at a time.

Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We respect and celebrate the unique talents, beliefs, backgrounds and abilities of all our team members, because diversity is our strength!