Sous Chef

Mint People; Birmingham; Presencial; GBP 32.000 - 42.000; Jornada completa

Descripción de la vacante

Mint People is seeking an experienced Sous Chef / Chef Manager to lead a busy contract catering operation in a corporate setting in Birmingham. The role blends culinary excellence with strong operational leadership to deliver high-quality food, hospitality, and solid commercial performance.

You will manage on-site catering, oversee food quality, supplier relationships, and labour planning, while maintaining health and safety standards and KPI targets.

Formación

• Experience in fresh food preparation for corporate hospitality settings.
• Proven track record in structured catering environments.
• Strong organisational, communication and leadership abilities.
• Solid commercial awareness including budgeting and food cost management.
• Ability to maintain high standards in client-facing settings.

Responsabilidades

• Leads preparation and delivery of fresh, seasonal, and innovative menus.
• Oversees daily service across restaurant dining, hospitality functions, and events catering.
• Manages on-site catering operations and day-to-day performance.
• Drives continuous improvement and development of the food offer.
• Acts as the primary on-site contact for catering matters and builds stakeholder relationships.
• Manages budgets, stock, supplier relationships, and labour planning.
• Ensures compliance with food safety, hygiene, allergens, and HACCP standards.

Conocimientos

Fresh food preparation

Corporate hospitality

Structured catering environments

Organisational skills

Leadership skills

Budget and food cost management

Client-facing excellence

Educación

NVQ Level 2/3 in Professional Cookery

Food Safety Level 3

Allergen Awareness Training

IOSH/Health & Safety qualification (desirable)

Descripción del empleo

Sous Chef / Chef Manager
Location: Birmingham (City Centre)
Monday - Friday

Role Overview

An experienced Sous Chef / Chef Manager is sought to lead and manage a busy contract catering operation within a corporate environment. This position combines strong culinary expertise with operational leadership, ensuring the consistent delivery of high-quality food, excellent hospitality, and solid commercial performance in line with company service standards.

Key Responsibilities

Food Quality & Service Delivery

• Leads the preparation and delivery of fresh, seasonal, and innovative menus
• Ensures consistently high standards of food quality, presentation, and customer experience
• Oversees daily service across restaurant dining, hospitality functions, and meeting & events catering

Operational Management

• Manages all on-site catering operations, ensuring smooth day-to-day performance
• Maintains service delivery in line with contractual expectations and KPIs
• Drives continuous improvement, innovation, and development of the food offer

Client & Customer Relationship Management

• Acts as the primary on-site contact for all catering matters
• Builds strong relationships with stakeholders and customers
• Responds to feedback professionally and implements service improvements

Financial & Commercial Performance

• Manages budgets, food cost control, and gross profit targets
• Oversees ordering, stock management, and supplier relationships
• Ensures effective labour planning and rota management

Health, Safety & Compliance

• Ensures full compliance with food safety, hygiene, allergen, and HACCP standards
• Maintains audit readiness, due diligence documentation, and high cleanliness standards
• Promotes a strong health and safety culture within the team

Team Leadership & Development

• Recruits, trains, and motivates a high-performing catering team
• Leads by example with a hands‑on and supportive management style
• Conducts performance reviews and supports ongoing development

Sustainability & Brand Standards

• Supports sustainability initiatives, including waste reduction and responsible sourcing
• Delivers services in line with corporate values and operational standards
• Encourages innovation and customer engagement activities

Skills & Experience Required

• Strong background in fresh food preparation and corporate hospitality
• Experience operating within structured catering environments
• Excellent organisational, communication, and leadership skills
• Strong commercial awareness, including budget and food cost management
• Ability to maintain high standards in a client‑facing setting

Qualifications (Preferred)

• NVQ Level 2 or 3 in Professional Cookery (or equivalent)
• Food Safety Level 3
• Allergen Awareness Training
• IOSH or Health & Safety qualification (desirable)