Sous Chef - High-Volume Events & Fine Dining

Arena Racing Company; Lingfield; On-site; GBP 32,000 - 42,000; Full time

Job summary

Lingfield Park Resort, part of Arena Racing Company, is recruiting a skilled Sous Chef to lead our Racecourse Catering Team during high-volume events at one of the UK's leading venues.

Reporting to the Head Chef, you will drive food quality, safety and cost control across multiple outlets, from retail to hospitality suites, on race days, conferences and exhibitions.

The role demands strong leadership, practical kitchen management and a passion for delivering exceptional dining experiences.

Qualifications

• Experience as Sous Chef or Senior Chef de Partie in high-volume events.
• Passion for delivering exceptional food and customer experiences.
• Strong leadership and team development skills.
• Excellent organisational and time management abilities.
• Solid knowledge of food safety and allergen management.

Responsibilities

• Support the Head Chef in leading kitchen team across a multi-outlet operation.
• Develop and deliver innovative food across retail, hospitality and fine dining.
• Assist with planning kitchen rotas to meet demands and control labour costs.
• Ensure Food Safety Management System is implemented and maintained.
• Maintain high standards of quality, presentation and service.
• Monitor stock, minimise waste and support cost control.
• Adhere to Health & Safety requirements.
• Collaborate with operations teams to meet objectives.
• Support achievement of departmental financial and operational targets.

Skills

Leadership

Food Safety

Allergen Management

Cost Control

Kitchen Management

Team Development

Job description

Lingfield Park Resort, part of Arena Racing Company, is recruiting a skilled Sous Chef to lead our Racecourse Catering Team during high-volume events at one of the UK's leading venues.

Reporting to the Head Chef, you will drive food quality, safety and cost control across multiple outlets, from retail to hospitality suites, on race days, conferences and exhibitions.

The role demands strong leadership, practical kitchen management and a passion for delivering exceptional dining experiences.