Sous Chef

FIRE GROUP; East Grinstead; On-site; GBP 34,000 - 46,000; Full time

Benefits offered by this job

Discretionary bonus

Pension scheme

Life assurance

Leave 22 days

Bank holidays

Job summary

FIRE GROUP is seeking an experienced Sous Chef to join its prominent sporting venue's kitchen team on a permanent basis. Based at the venue, you will take operational leadership of kitchen services, reporting to the Head Chef while upholding strict standards of food quality, cost control, and hygiene.

You will lead the kitchen across multiple outlets, manage production from raw materials to plated service, develop menus, control costs, train staff, and ensure compliance with HACCP and health and

Qualifications

• Experience in food costing and gross profit management.
• Comprehensive knowledge of food safety and health & safety regulations.
• Ability to lead kitchen teams, delegate tasks and train staff.

Responsibilities

• Lead kitchen operations across multiple outlets.
• Develop menus and manage cost control.
• Train staff and ensure compliance with food safety legislation.
• Report to Head Chef and contribute to succession planning.

Skills

Food costing

Budgeting

HACCP COSHH

Staff leadership

High-volume service

Communication

Education

GCSE or equivalent

Level 2 Food Safety

Job description

Sous Chef

Our client operates a prominent sporting venue with a multi-outlet food and beverage operation serving guests across a range of dining experiences. The organisation is seeking an experienced Sous Chef to join its kitchen team on a permanent basis. Based at the unique venue, this position offers the opportunity to take operational leadership of kitchen services, reporting directly to the Head Chef whilst maintaining rigorous standards of food quality, cost control, and hygiene compliance.

As Sous Chef, you will be working alongside the Head Chef and lead the kitchen operations across multiple outlets, managing food production from raw materials through to plated service.

As Sous Chef, you will have responsibility for menu development, cost control, staff training, and compliance with food safety and health and safety legislation.

The client is looking long-term for this role and, as part of its succession planning, it is looking for an organised and strong Sous Chef to learn the business, so they are ready to lead once the head chef progresses to a new role.

Preferred Requirements

• Minimum one year of experience in a Sous Chef position, or three years in a senior commis de partie role
• Demonstrated expertise in food costing, budgeting, and gross profit management
• Comprehensive knowledge of food safety, HACCP, COSHH regulations, and current health and safety legislation
• Proven ability to manage kitchen teams, delegate workload, and conduct staff training and performance reviewsExperience in multi-outlet or banqueting environments is advantageous; strong organisational, communication, and leadership skills are essential

Preferred Qualifications

• GCSE or equivalent qualification
• Level 2 Food Safety in Catering certification
• Experience in a hospitality venue with high-volume service or event catering operations

The Package

• Annual salary of £40,000 per annum
• Working 45 hours per week
• Five days out of seven as required by business needs
• Discretionary annual team bonus
• Company pension scheme
• Company life assurance scheme
• Annual leave entitlement starting at
  22 days plus bank and public holidays* - Increasing on your work anniversary
• Company sick pay scheme
• Personal and professional growth opportunities
• Free parking onsite
• Cycle to work scheme
• plus many more