Sous Chef: Lead Kitchen, Menu Craft & HACCP Excellence

Equipment Sales & Service Limited.; Liverpool; On-site; GBP 27,000 - 38,000; Full time

Job summary

Levy, a division of Compass Group UK&I, seeks a skilled sous chef to maintain high culinary standards and oversee kitchen operations. You will support the Head Chef, ensure food safety compliance, monitor allergen information, and drive cost-effective menu execution in a busy venue.

Responsibilities include supervising a station, coordinating with front-of-house, managing waste, and upholding presentation and temperature standards. Flexible to work across sections as needed.

Qualifications

• HACCP and food safety procedures must be followed.
• Allergen awareness and proper labeling practices are essential.
• Experience supervising kitchen staff and coordinating with front-of-house.

Responsibilities

• Monitor and maintain consistent food standards across all stages of production.
• Uphold HACCP procedures and food safety regulations.
• Prepare and cook high-quality dishes; minimize waste and control portions.
• Ensure timely service and correct garnishing as per specifications.
• Check deliveries and ensure quality; report issues to head chef.
• Assist in menu planning and costing to support cost-effective operations.
• Communicate clearly with front-of-house about menu items and special requests.
• Supervise a kitchen station and maintain cleanliness and equipment use.
• Comply with fire, safety and hygiene regulations and document records.

Skills

HACCP knowledge

Food safety

Allergen awareness

Leadership

Cost control

Communication

Team supervision

Numeracy

Tools

Restaurant/bar software

Job description

Levy, a division of Compass Group UK&I, seeks a skilled sous chef to maintain high culinary standards and oversee kitchen operations. You will support the Head Chef, ensure food safety compliance, monitor allergen information, and drive cost-effective menu execution in a busy venue.

Responsibilities include supervising a station, coordinating with front-of-house, managing waste, and upholding presentation and temperature standards. Flexible to work across sections as needed.