Sous Chef

21c Museum Hotels; Liverpool; On-site; GBP 28,000 - 35,000; Full time

Job summary

A leading company in the hospitality sector is looking for a Sous Chef to support the Executive Chef in a high-volume kitchen environment. This vital role includes managing kitchen staff, ensuring food quality and hygiene, and participating in menu planning. Candidates should have strong leadership skills and experience in hotel kitchens.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Strong leadership and communication skills.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

Responsibilities

• Assist the Executive Chef in planning and directing food preparation.
• Supervise and coordinate the kitchen team during preparation and service.
• Ensure compliance with food safety and hygiene regulations.

Skills

Leadership

Communication

Organization

Time Management

Knowledge of Food Safety

Passion for Cuisine

Job description

Company Description

Accor, the world-leading hospitality group, provides unique hotel stays and experiences in over 5,500 properties, throughout 110 countries.

With more than 45 hotel brands, restaurants, bars, entertainment and nightlife venues, co-working and wellness spaces, Accor enables new ways to travel, work, and play.

By placing people and the planet at the heart of its culture and activities, the Group is committed to shaping the hospitality of tomorrow in the most sustainable way possible.

Job Description

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.

• Supervise and coordinate the kitchen team during food preparation and service.

• Ensure dishes are prepared and presented to hotel standards.

• Monitor kitchen operations to maintain food quality, freshness, and consistency.

• Train, mentor, and develop junior kitchen staff.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Manage kitchen inventory and food cost control.

• Participate in menu development and costings.

• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.

• Ensure a clean, organized, and efficient kitchen workspace.

• Address and resolve any kitchen or food-related issues promptly.

• Stay updated with culinary trends and new techniques.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.

• Strong leadership and communication skills.

• Excellent organizational and time-management abilities.

• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

• Ability to work under pressure and handle multiple tasks.

• Passion for high-quality cuisine and customer satisfaction.

• Flexibility to work shifts, including weekends and holidays.