Sous Chef – Lead a High-Standard Kitchen at Top Venues

Compass Group UK; West Kirby; On-site; GBP 35,000 - 37,000; Full time

Benefits offered by this job

Competitive pay

Learning and development opportunities

Job summary

Compass Group UK is hiring a Sous Chef at the Liverpool Experience Campus (LEX). The role focuses on maintaining high culinary standards, HACCP compliance, and supporting the Head Chef across sections to deliver exceptional food and service in a busy venue.

You will supervise a kitchen station, manage waste and costs, train junior staff, and work closely with front-of-house to ensure accurate information and allergen awareness.

Qualifications

• Minimum 3 years’ experience in a comparative role.
• Strong, quality operational experience with a passion for F&B.
• Articulate and numerate. Able to accurately prepare quotes and reports.
• Awareness of government legislation, including health and safety.
• Computer literate, with experience and an understanding of restaurant/bar software.

Responsibilities

• Monitor and maintain consistent food standards across all production stages.
• Ensure HACCP procedures and food safety compliance.
• Prepare and cook food to high standards while minimizing waste.
• Ensure timely serving and efficient work during busy periods.
• Oversee menu planning, costing, and cost-effective operations.
• Supervise a kitchen station and maintain cleanliness.
• Check deliveries for quality and report issues.
• Guide less experienced staff and train others.
• Maintain records for production, wastage, and hygiene.
• Comply with health, safety, and fire procedures.

Skills

Leadership

Results Focus

Commercial Judgment

Team Orientation

Motivational and Development skills

Tools

Restaurant/bar software

Job description

Compass Group UK is hiring a Sous Chef at the Liverpool Experience Campus (LEX). The role focuses on maintaining high culinary standards, HACCP compliance, and supporting the Head Chef across sections to deliver exceptional food and service in a busy venue.

You will supervise a kitchen station, manage waste and costs, train junior staff, and work closely with front-of-house to ensure accurate information and allergen awareness.