Senior Sous Chef - Joie Stadium - Manchester, Greater Manchester

Eastlands Venue Services; Manchester; On-site; GBP 28,000 - 33,000; Full time

Job summary

A leading catering and hospitality service in Manchester is seeking a Senior Sous Chef to assist in developing innovative menus and leading kitchen staff. The ideal candidate has extensive experience in high-volume environments and strong cooking skills, ensuring quality standards and compliance with food safety regulations. This role offers a competitive salary based on experience and the opportunity to be part of a dynamic culinary team.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in high-volume environments.
• Ability to manage stock and control wastage.
• Knowledge of food safety standards and HACCP procedures.

Responsibilities

• Assist Head Chef in developing innovative menus.
• Oversee food preparation and cooking processes.
• Provide leadership to kitchen staff.

Skills

Strong cooking skills

Team leadership skills

Organisational skills

Food safety knowledge

Education

NVQ Level 2 / 3 in Professional Cookery or equivalent

Job description

Senior Sous Chef - Joie Stadium - Manchester, Greater Manchester

>Department : Culinary

Reporting To : Head Chef - Joie Stadium

Employment Type : Permanent

Salary : up to £33,000 p.a. depending on experience

About Us

Eastlands Venue Services Limited is a joint venture between City Football Group (CFG) and Oak View Group (OVG). We deliver high-quality catering and hospitality services year-round across the Etihad Stadium and Co-op Live arena and Joie stadium supporting events for Manchester City Football Club and some of the biggest names in entertainment. With a growing team of over 80 permanent staff and around 3,000 casual workers, through teamwork, innovation and excellence we support 150+ live events annually. The Etihad Campus is evolving into a world-class entertainment destination, creating exciting new opportunities—and we’d love for you to be part of our team!

About The Role

• Play a part in motivating and inspiring the kitchen teams and business to new higher levels of culinary excellence.
• To take responsibility of the running and organisation of the kitchen and events under direction from the head chef.
• To ensure all standards of food service set out are met and achieved.
• To help and maintain a maximum yield in relation to gross profit and wastage in the kitchen.
• To ensure you meet all standards and levels of base mis-en-plas.
• Work with your kitchen teams to ensure that food standards across the business have a consistently high standard of quality and presentation and complying with all food policies.
• To ensure all related aspects of food safety and hygiene are met and carried out.
• Complete menu knowledge.
• Working on company briefs to deliver innovative and profitable solutions.
• To ensure that all designated daily, weekly, and monthly cleaning duties are carried out.
• To assist in and identify where waste can be reduced and controlled.
• Participate in tastings to provide the team with trained culinary feedback.
• To correspond with all parties that all the recipe information, calorie counts, and allergens are correctly passed on.
• Build successful professional and courteous relationships with all relevant departments.

Day to Day Key Responsibilities

• Assist the Head Chef in developing innovative menus, ensuring an exceptional culinary experience for our guests.
• Oversee food preparation and cooking processes to maintain consistency and high-quality standards.
• Provide leadership and guidance to the kitchen staff, fostering a positive and productive work environment.
• Collaborate with the front‑of‑house staff ensure seamless coordination between the kitchen and dining areas.
• Collaborate with the Head Chef to create seasonal menus, incorporating fresh and locally sourced ingredients.
• Manage and develop day to day staff catering operation.

Qualifications & Skills

Essential

• Proven experience as a Sous Chef or Senior Chef de Partie within a high‑volume hospitality, events, or pub / restaurant environment.
• Strong cooking skills with the ability to lead a section and support large‑scale service.
• Knowledge of food safety standards, allergen management, and HACCP procedures.
• Ability to manage stock, control wastage, and support cost management.
• Strong organisational and time‑management skills, with the ability to work under pressure.
• Team leadership skills with a positive and approachable style.

Desirable

• Experience in stadiums, events catering, or large hospitality operations.
• Formal culinary qualifications (e., NVQ Level 2 / 3 in Professional Cookery or equivalent).
• Passion for developing seasonal, innovative, and customer‑focused menus.

How to Apply

Please submit your CV with the subject line “Job Title” Application - [Your Name].

Be You.

With Us.

We’re committed to creating an inclusive environment where everyone feels welcome, respected, and empowered to thrive. Wherever you come from, and wherever you’re going — we’d love to hear from you. If you require any additional support or adjustments during the application process, please contact us at [e-mail] — we’re here to help.

Eligibility and Pre‑employment Checks

All applicants must be aged 18 or above, eligible to work in the UK, and willing to undergo a DBS check. These steps help us ensure a safe and compliant working environment for everyone.