Junior Sous Chef — Fast-Paced Stadium Kitchen Role

Liverpool Football Club; Liverpool; On-site; GBP 24,000 - 29,000; Full time

Benefits offered by this job

25 days holiday

Pension scheme

Life Assurance

Cycle to Work

Season ticket loans

Exclusive shopping discounts

Job summary

Liverpool Football Club is seeking a Junior Sous Chef to join our busy Anfield Stadium kitchen and deliver high-quality food across all operations. You will support the Sous Chefs, supervise sections, mentor junior team members and help maintain exceptional food safety and presentation standards.

In this full-time role (35 hours per week, 5 days from 7), you will assist with stock, menu execution and event catering, while contributing to a positive kitchen culture and cost awareness.

Qualifications

• Experience as Chef de Partie or similar in a busy kitchen.
• Strong knowledge of food safety, allergens and safe working practices.
• Basic Food Hygiene qualification or equivalent.
• Excellent organisation, communication and time-management skills.
• Flexible approach to working hours, including evenings, weekends and event days.

Responsibilities

• Support the delivery of high levels of customer care in kitchens.
• Prepare, cook and present dishes to specifications and timings.
• Lead sections during prep and service, ensuring quality and presentation.
• Coach and support junior team members and supervise junior chefs.
• Maintain food hygiene, allergen control and safe working practices.
• Assist with stock control, ordering, waste management and cost awareness.
• Support menu development and tastings.

Skills

Cooking skills

Team supervision

Food safety

Time management

Communication

Education

Basic Food Hygiene

Job description

Liverpool Football Club is seeking a Junior Sous Chef to join our busy Anfield Stadium kitchen and deliver high-quality food across all operations. You will support the Sous Chefs, supervise sections, mentor junior team members and help maintain exceptional food safety and presentation standards.

In this full-time role (35 hours per week, 5 days from 7), you will assist with stock, menu execution and event catering, while contributing to a positive kitchen culture and cost awareness.