Junior Sous Chef: Lead Kitchen Growth & Creativity

The Venues Collection; Nottingham; Sur place; GBP 27 000 - 36 000; Plein temps

Avantages offerts par ce poste

Healthcare benefits

Meals on duty

23 days annual leave + bank holidays

Life Assurance

Wellbeing support

Résumé du poste

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.

Responsabilités

• 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.

Connaissances

Culinary skills

Team leadership

Food safety

Formation

NVQ Level 3 in Professional Cookery

Description du poste

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.