Sous Chef & Kitchen Team Leader: Elevate Quality

Village Hotels; Liverpool; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Gym Membership

Hotel Stays

Food & Drink

Friends & Family

Retail & Lifestyle

Mental Health Support

Job summary

Village Hotels in Liverpool is seeking a hands-on Sous Chef and Kitchen Team Leader to bridge our Head Chef's vision with a busy service. You will own your section, run your station flawlessly, and support the wider brigade to ensure every plate meets our exact standards for quality, temperature, and presentation.

You’ll lead the kitchen floor during peak shifts, drive food safety and brand delivery, coach junior chefs, manage stock to par levels, minimise wastage, and keep paperwork up to date

Responsibilities

• The Kitchen Floor: Operating as a hands-on Sous Chef. You will run your own section flawlessly while controlling the wider flow of work, monitoring portion sizes, and jumping in to assist other chefs when the tickets pile up.
• The Standards: Driving an obsession with food safety and brand delivery. You will ensure deliveries are temperature-checked, dishes are cooked to FRESH specifications, and strict HACCP and EHO directives are met without compromise.
• The Brigade: Supervising and coaching junior kitchen team members and KPs. You will translate strategy into action, keeping the team safe around heavy equipment and fostering a culture where everyone is passionate about the menu.
• The Commercial Reality: Protecting the gross profit. You will manage stock to precise par levels, ensure minimal wastage, and keep all relevant paperwork completely up to date for the monthly stock take.

Job description

Village Hotels in Liverpool is seeking a hands-on Sous Chef and Kitchen Team Leader to bridge our Head Chef's vision with a busy service. You will own your section, run your station flawlessly, and support the wider brigade to ensure every plate meets our exact standards for quality, temperature, and presentation.

You’ll lead the kitchen floor during peak shifts, drive food safety and brand delivery, coach junior chefs, manage stock to par levels, minimise wastage, and keep paperwork up to date