Senior Sous Chef

Artemis Venue Services Ltd; Lower Beeding; On-site; GBP 36,000 - 44,000; Full time

Benefits offered by this job

Staff meals

Pension scheme

Paid leave

Job summary

VCEL – Venue, Catering and Events Ltd is seeking a Senior Sous Chef to join the Brookfield Barn team, supporting the Head Chef in delivering high-quality food for events and daily service. You will lead kitchen staff, manage stock, ensure food safety and maintain consistent standards while contributing to continuous improvement in a busy, service-driven environment.

Experience in large-scale events and banqueting is advantageous; this role offers a full-time permanent contract with a competitive

Qualifications

• Experience in supervisory chef role within catering, events or hospitality.
• Strong cooking skills across techniques for venue and events catering.
• Experience coaching staff and working under pressure to meet deadlines.
• Understanding of stock control, food costing and supplier management.
• Knowledge of food safety and hygiene practices in a commercial kitchen.
• Clear communication and team-focused leadership.

Responsibilities

• Assist Head Chef with menu planning and portion control for events.
• Supervise, train and roster kitchen staff for events and service periods.
• Oversee food preparation and presentation for quality and timeliness.
• Manage stock levels, ordering and supplier relationships to control costs.
• Ensure compliance with food safety, hygiene and health standards.
• Support cost-control activities and portion guidance.
• Lead kitchen operations in Head Chef’s absence.

Skills

Supervisory chef experience

Practical cooking skills

Team leadership and training

Stock control and supplier management

Food safety and hygiene knowledge

Clear communication

Education

Level 2 Food Hygiene

Level 3 Food Hygiene

Culinary or hospitality qualifications

Job description

Senior Sous Chef

VCEL – Venue, Catering and Events Ltd is seeking a Senior Sous Chef to join the team at Brookfield Barn. This role is central to delivering high-quality food and a memorable dining experience for events and venue guests, supporting the Head Chef in running a busy, service-driven kitchen.

Purpose of the role

The Senior Sous Chef will support the Head Chef in planning, preparing and delivering menus for events and daily service. You will help lead the kitchen team, maintain consistent food standards, manage stock and suppliers, and ensure compliance with food safety and hygiene regulations.

Key responsibilities

• Assist the Head Chef with menu planning, recipe development and portion control suitable for events and venue catering.
• Supervise, train and roster kitchen staff to maintain efficient service during events and regular service periods.
• Oversee food preparation and presentation to ensure consistent quality and timely delivery.
• Manage stock levels, ordering and supplier relationships to control cost and minimise waste.
• Ensure compliance with food safety, hygiene and health & safety standards; maintain kitchen cleanliness and organisation.
• Support cost control activities including monitoring food costs and portion sizes.
• Step in to lead kitchen operations during the Head Chef’s absence and contribute to continuous improvement initiatives.

Essential skills and experience

• Proven experience in a supervisory chef role within catering, events or hospitality environments.
• Strong practical cooking skills across a range of techniques and service styles common to venue and events catering.
• Experience of supervising teams, coaching staff and working under pressure to meet service deadlines.
• Good understanding of stock control, basic food costing and supplier management.
• Knowledge of food safety and hygiene practices appropriate to a commercial kitchen.
• Clear communication skills and a team-focused, positive approach to leadership.

Desirable skills and experience

• Experience with large-scale event catering and banqueting service.
• Menu development experience, including adapting dishes for events and dietary requirements.
• Previous experience in a venue or hospitality business with a mixed events and daily service model.
• Advanced culinary qualifications or specialist training in contemporary cooking techniques.

Qualifications

• Level 2 or Level 3 Food Hygiene certificate (or equivalent) is typically required for this level of role.
• Culinary or hospitality qualifications (NVQ, City & Guilds, or equivalent) are desirable where held.

What we offer

This role is offered on a Full-time, Permanent basis. Pay for the position is £40,000 to £40,000 per annum.

The benefits package will reflect what is typical for senior chef roles in the catering and hospitality sector and may include:

• A competitive salary commensurate with experience.
• Opportunities for professional development and on-the-job training.
• Access to staff meals while on duty and a supportive team environment.
• Standard workplace benefits that may include pension scheme enrolment and paid leave in line with employment contracts.
• Uniform provision and practical workplace support typical in hospitality kitchens.