Lead Sous Chef – High-Volume Zoo Kitchen

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

Benefits offered by this job

20 days annual leave

Free staff parking

Free tickets to the zoo

Free staff meals on site

Compass reward scheme

Job summary

Restaurant Associates is seeking a hands-on Sous Chef to support the Head Chef across Twycross Zoo's multiple outlets, delivering high-quality food and service.

You will lead a small kitchen team, manage food preparation, allergen controls, stock and deliveries, and ensure health and safety standards are met. This fast-paced, visitor-focused role offers opportunities for growth within a national business.

Qualifications

• Minimum 3 years’ experience in a busy kitchen.
• Proven experience leading a small team.
• Strong knowledge of food safety, allergens and health & safety.
• Experience with food management systems and stock control.
• Excellent leadership, organisational and communication skills.
• Adaptable and able to thrive in a high-volume environment.
• Passionate about hospitality and visitor experience.
• Experience in a visitor-led environment desirable.

Responsibilities

• Prepare, cook, and assist in serving high-quality dishes across multiple high-volume retail and catering sites.
• Maintain compliance with all food hygiene, allergen, and health & safety standards.
• Lead and train a small kitchen team, including rota management and on-the-job training.
• Manage ordering, deliveries, and stock control to ensure efficient operations.
• Support accurate recording and reporting using food management software and processes.
• Deliver catering for events across the site, maintaining high standards under pressure.

Skills

Team leadership

Food safety

Allergen management

Stock control

Communication

Organisational skills

Tools

Food management software

Job description

Restaurant Associates is seeking a hands-on Sous Chef to support the Head Chef across Twycross Zoo's multiple outlets, delivering high-quality food and service.

You will lead a small kitchen team, manage food preparation, allergen controls, stock and deliveries, and ensure health and safety standards are met. This fast-paced, visitor-focused role offers opportunities for growth within a national business.