Senior Sous Chef

Concept Technical; Northampton; On-site; GBP 39,000 - 46,000; Full time

Job summary

A premier sporting venue in Northampton is seeking a Senior Sous Chef to manage kitchen operations, ensuring exceptional food quality and service. The role includes responsibility for menu development, team leadership, and maintaining health and safety standards. Ideal candidates will have experience in high-end hospitality, strong leadership skills, and the ability to work under pressure.

Benefits

Bonus Scheme

Benefits

Qualifications

• Experience in a 4-star or 5-star hotel or premium hospitality venue required.
• Ability to motivate and lead a kitchen team.
• Full, clean UK driving licence is required.

Responsibilities

• Oversee kitchen operations in the Head Chef's absence.
• Maintain high standards of food quality and presentation.
• Supervise and develop the kitchen brigade.

Skills

Leadership and guest service

Excellent interpersonal skills

Organisation

Communication skills

Culinary creativity

Job description

Overview

Position: Senior Sous Chef

Salary: £46,000 plus Benefits and Bonus Scheme

Job Purpose

As Senior Sous Chef at our premier sporting venue, you'll play a key role in delivering outstanding food experiences for guests, teams, and VIPs. Working closely with the Head Chef, you'll oversee the day-to-day running of the kitchen, ensuring every service meets the highest standards of taste, presentation, and efficiency. You'll lead by example in a fast-paced, high-energy environment, inspiring your team to deliver exceptional quality whether it\'s a packed match day or an exclusive private event.

Key Responsibilities

• Guest Experience - Create memorable dining moments for all visitors, from hospitality guests and corporate clients to players and event staff.
• Guest Experience - Ensure consistency and excellence across all food offerings — from casual outlets to fine dining suites.
• Kitchen Operations - Work alongside the Head Chef to plan, prepare, and deliver menus for both event days and non-event functions.
• Kitchen Operations - Take full responsibility for kitchen operations in the Head Chef\'s absence, maintaining smooth and professional service.
• Kitchen Operations - Lead by example during service, ensuring high standards of cooking and presentation under pressure.
• Quality & Standards - Maintain strict control over quality, portion sizes, and food presentation.
• Quality & Standards - Ensure all dishes meet brand standards and exceed guest expectations.
• Quality & Standards - Minimise food waste and manage resources efficiently.
• Team Leadership - Supervise and motivate the kitchen brigade, providing hands-on guidance and ongoing development.
• Team Leadership - Support recruitment, training, and performance management to build a strong and cohesive team.
• Team Leadership - Manage rotas and staffing levels to ensure effective coverage during busy match days and large-scale events.
• Menu Development - Contribute to menu planning and innovation, introducing creative dishes that enhance the venue\'s reputation for excellence.
• Menu Development - Adapt menus for seasonal events, themed experiences, and special functions.
• Stock & Cost Control - Assist in ordering ingredients and managing stock levels to meet demand during high-volume events.
• Stock & Cost Control - Monitor kitchen budgets, food margins, and supplier performance to support cost efficiency.
• Health, Safety & Hygiene - Maintain full compliance with food safety, allergen, and hygiene regulations at all times.
• Health, Safety & Hygiene - Oversee the cleanliness, organisation, and maintenance of kitchen areas and equipment.
• Service Delivery - Oversee the preparation and execution of dishes during peak periods.
• Service Delivery - Work closely with front-of-house and event teams to ensure coordinated, timely service.
• Leadership & Culture - Foster a positive, energetic, and team-focused kitchen environment.
• Leadership & Culture - Champion professionalism, collaboration, and pride in delivering first-class food experiences.
• Sustainability - Support the venue\'s sustainability initiatives by reducing waste, sourcing responsibly, and promoting efficient kitchen practices.

Knowledge, Skills, and Qualifications

• Previous experience working in a 4-star or 5-star hotel, high-end hospitality venue, or premium lifestyle brand is highly desirable.
• A strong yet approachable leadership and guest service style, capable of motivating teams and delighting guests.
• Highly organised with the ability to work effectively both independently and within a team.
• Excellent interpersonal and communication skills.
• Strong command of spoken and written English; additional languages are an advantage.
• Impeccable personal presentation, hygiene, and professionalism — confident and composed under pressure.
• Full, clean UK driving licence required