Lead Sous Chef – Eastwood Hall, Nottingham

Compass Group UK; Nottingham; On-site; GBP 32,000 - 39,000; Full time

Benefits offered by this job

Healthcare benefits

23 days’ annual leave + bank holidays

Meals on duty

Pension scheme

Life Assurance

Employee discounts

Job summary

The Venues Collection at Eastwood Hall in Nottingham is seeking a Sous Chef to help manage day-to-day kitchen operations and deliver consistently excellent food. You will work closely with the Head Chef to drive guest satisfaction, uphold high standards and inspire the kitchen team.

We’re looking for passionate professionals with strong leadership, food safety knowledge and a proactive approach to menu development and cost control. This is a full-time, permanent role with excellent benefits.

Qualifications

• Experience in hospitality/kitchen roles
• Ability to lead by example and motivate a busy team
• Understanding of food ordering, stock rotation, waste management and kitchen cost control
• Commitment to high standards of food quality, presentation and safety

Responsibilities

• Support Head Chef with day-to-day kitchen operations to deliver high standards of food
• Maintain quality food offering across the venue and ensure guest satisfaction
• Assist with food ordering, deliveries and stock rotation
• Monitor waste and maximise resource use to reduce costs
• Help manage kitchen budgets and targets to improve efficiency
• Lead and develop kitchen colleagues and ensure smooth rota coverage

Skills

Culinary excellence

Team leadership

Strong communication

Food safety knowledge

Education

Level 3 NVQ in Professional Cookery

Intermediate food hygiene qualification

Job description

The Venues Collection at Eastwood Hall in Nottingham is seeking a Sous Chef to help manage day-to-day kitchen operations and deliver consistently excellent food. You will work closely with the Head Chef to drive guest satisfaction, uphold high standards and inspire the kitchen team.

We’re looking for passionate professionals with strong leadership, food safety knowledge and a proactive approach to menu development and cost control. This is a full-time, permanent role with excellent benefits.