Lead Sous Chef: Elevate Team, Menus & Service

Recruit Genie; Manchester; Hybrid; GBP 28,000 - 42,000; Full time

Benefits offered by this job

Meals on duty

Employee discounts

Annual leave increase

Uniforming provided

Job summary

Dakota Manchester Airport is seeking a creative Sous Chef with strong leadership to join our Kitchen Team. You will support Head Chef and Senior Sous Chef in running a busy service and lead others while maintaining high standards.

The role requires at least 5 years of cooking in a high-calibre restaurant and 3 years in a junior sous or above position, with HACCP and allergens training. You will train juniors, manage rotas, and ensure safety and quality across all menus.

Qualifications

• Minimum 5 years professional cooking experience in a high calibre restaurant.
• Minimum 3 years experience as Junior Sous or above.
• Demonstrate effective leadership and communication in a positive, inclusive environment.
• Trained in food hygiene level 2 plus HACCP and allergens, with full training provided.
• Passion for quality food and teamwork.

Responsibilities

• Lead the Kitchen in smooth, busy service under Head Chef guidance.
• Carry out interviews, trial shifts, appraisals and performance management.
• Write rotas, manage holidays and contribute to costed menus to meet GP targets.
• Prepare and cook dishes across all menus including breakfast, room service and events.
• Train junior Chefs and apprentices in a collaborative environment.
• Uphold Health & Safety, Food Hygiene and HACCP documentation.
• Communicate effectively with kitchen and front-of-house teams.

Skills

Leadership

Team training

Menu costing

Food hygiene

Communication

Education

Food hygiene level 2

Job description

Dakota Manchester Airport is seeking a creative Sous Chef with strong leadership to join our Kitchen Team. You will support Head Chef and Senior Sous Chef in running a busy service and lead others while maintaining high standards.

The role requires at least 5 years of cooking in a high-calibre restaurant and 3 years in a junior sous or above position, with HACCP and allergens training. You will train juniors, manage rotas, and ensure safety and quality across all menus.