Sous Chef - Lead Kitchen at City Centre Hotel

Dalata Hotel Group plc; Lancashire; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Free employee meals on duty

50% Off F&B in all properties

€£60 employee rate on rooms for all DГ

30% off the Friends & Family rate

Extra AL day for every year worked (5–

Employee Assistance Programme

Cycle to Work Scheme/Transport Schemes

Pension access

Development Opportunities through our

Staff Appreciation Initiatives, Fun Te

Job summary

Dalata Hotel Group plc is seeking a Sous Chef for Maldron Hotel Liverpool to support the Head Chef in running a busy kitchen. You will lead, train and motivate the kitchen team, ensuring food is prepared and presented to the highest standards while maintaining HACCP compliance and cost controls.

You’ll collaborate with hotel departments, contribute to menu development and help deliver exceptional guest experiences across meetings and events.

Qualifications

• Experience as Sous Chef or senior role in a busy hotel kitchen.
• Strong leadership to motivate and develop a team.
• Good understanding of stock control, portioning and waste management.
• Solid HACCP knowledge and allergen handling.
• Desire to learn and develop within a hospitality setting.

Responsibilities

• Support the Head Chef with day-to-day kitchen operations.
• Lead by example to ensure high standards of food preparation and presentation.
• Supervise and develop kitchen staff with clear direction and feedback.
• Coach and train team members to improve skills and confidence.
• Induct new starters and ensure food safety compliance and procedures.
• Coordinate prep and service to ensure efficient shifts.
• Deputise for the Head Chef when required and manage kitchen operations.

Skills

Sous Chef experience

Leadership

Stock control

Food safety HACCP

Menu development

Communication

Organisational skills

Job description

Dalata Hotel Group plc is seeking a Sous Chef for Maldron Hotel Liverpool to support the Head Chef in running a busy kitchen. You will lead, train and motivate the kitchen team, ensuring food is prepared and presented to the highest standards while maintaining HACCP compliance and cost controls.

You’ll collaborate with hotel departments, contribute to menu development and help deliver exceptional guest experiences across meetings and events.