Sous Chef - Lead Kitchen & Service on Busy Site

Compass Group UK; Macclesfield; On-site; GBP 32,000 - 39,000; Full time

Benefits offered by this job

Personal Development and Training

Life assurance scheme

Pension scheme

Holiday allowance

Healthcare Support App

Eye care

Wellbeing strategy

Family friendly support

Social events

Job summary

Compass Group UK is seeking an experienced Sous Chef to join the team at Royal London. You will support the Head Chef in daily kitchen operations, lead a team of 14 across Kitchen and Front of House, and craft a varied menu including breakfast and daily specials.

You will manage ordering, stock, and food safety while driving high standards of quality, presentation, and customer service. The role requires developing menus, training staff, and stepping in for the Head Chef when needed.

Qualifications

• Experience in a professional kitchen and supervising teams.

Responsibilities

• Support the Head Chef with the day-to-day running of the kitchen.
• Produce a varied food offer including breakfast, salad bar, deli bar, soups, hot meals and daily specials.
• Lead by example during service and support a team of 14 across Kitchen and Front of House.
• Assist with ordering, stock control, food safety and managing waste.
• Help plan menus and introduce new ideas to keep the food offer fresh and exciting.
• Maintain high standards of food quality, presentation and customer service.
• Support hospitality and event catering when required.
• Step up and lead the kitchen in the Head Chef's absence.
• Ensure all health & safety and food hygiene standards are met at all times.

Skills

Team leadership

Food safety

Stock control

Menu planning

Job description

Compass Group UK is seeking an experienced Sous Chef to join the team at Royal London. You will support the Head Chef in daily kitchen operations, lead a team of 14 across Kitchen and Front of House, and craft a varied menu including breakfast and daily specials.

You will manage ordering, stock, and food safety while driving high standards of quality, presentation, and customer service. The role requires developing menus, training staff, and stepping in for the Head Chef when needed.