Sous Chef | SEC

Levy; Glasgow; On-site; GBP 33,000 - 41,000; Full time

Benefits offered by this job

Healthcare

20 days annual leave

Meals on duty

Life Assurance

Wellbeing support

Job summary

Levy UK & Ireland seeks a dedicated Sous Chef to support the Head Chef at a Glasgow venue, upholding HACCP standards and high food quality. You will help manage costs, supervise a kitchen station, and ensure accurate portion control across service.

This role requires a minimum of 3 years in a similar role, strong F&B knowledge, and excellent communication with front-of-house staff to deliver exceptional guest experiences.

Qualifications

• Minimum 3 years’ experience in a similar role.
• Strong operational experience in F&B.
• Articulate and numerate; able to prepare quotes and reports.
• Awareness of government health and safety legislation.
• Proficient with restaurant/bar software.

Responsibilities

• Monitor and maintain consistent food standards across all areas and stages of production and service.
• Ensure HACCP procedures are maintained and complied with.
• Prepare and cook sufficient food to meet guest needs.
• Ensure food is prepared to required standards, tasting for quality and presentation.
• Coordinate with front of house on menu items and special requests.
• Supervise a specific kitchen station and manage waste and portion control.
• Assist in planning menus and costing to meet financial targets.
• Maintain cleanliness and comply with health and safety regulations.

Skills

Restaurant operations

Food safety

Menu costing

Tools

POS software

Job description

Sous Chef - SEC | Glasgow | Full Time

£37,000 + excellent benefits including healthcare, wellbeing support, 20 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

The role of a sous chef is integral to maintaining high culinary standards, ensuring efficient kitchen operations, and supporting the Head Chef in delivering exceptional food quality. This position involves monitoring and upholding consistent food standards across all stages of production, from preparation to service, while ensuring compliance with HACCP procedures and food safety regulations. The sous chef is responsible for preparing and cooking food to the highest standard, minimizing waste, and maintaining portion control, correct storage methods, and allergen awareness. Additionally, they oversee food presentation, ensuring all dishes meet the venue’s picture specifications. Effective communication with front-of-house staff is crucial to providing accurate dish information and accommodating special requests. The sous chef also plays a key role in menu planning, costing, and maintaining cost-effective operations to achieve financial targets. Supervising a specific kitchen station, maintaining cleanliness, checking deliveries, and ensuring equipment is properly used and maintained are all critical aspects of this role. Health and safety compliance is paramount, with a responsibility to report hazards, accidents, or hygiene concerns. Furthermore, the sous chef provides guidance to less experienced staff, fostering a collaborative and efficient kitchen environment while maintaining flexibility to work across different sections as needed.

We are Levy

We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet.

Trusted by some of the world's most iconic stadiums, entertainment venues, and major events - from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and ExCeL London - we bring experiences to life with passion and precision.

Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities.

We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations.

Sous Chef - The Role

• Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• Ensure the HACCP procedure according to the company food safety management is maintained and complied with.
• Prepare and cook sufficient food to meet guests needs.
• Prepare and cook sufficient food keeping wastage to a minimum.
• Ensure food is prepared to the required standards, checking taste, presentation and quality.
• Ensure food is served promptly and work is carried out quickly and efficiently to keep up in busy periods.
• Ensure all food sent out is correctly garnished in line with the picture specification.
• Ensure portion control, preparation and storage methods, labelling and wastage is carried out correctly at all times.
• Ensure you have knowledge of all food allergens in order to advise front of house.
• Ensure correct food temperatures.
• Check deliveries, ensuring correct items to the desired quality have been delivered, report any quality issues to head chef.
• Work with the head chef in planning menus, the costing of these menus, ensuring the operation is run cost effectively and meeting relevant targets.
• Communicate effectively with front of house staff with regards to menu items, content of dishes and special requests.
• Ensure the effective control of a specific station within the kitchen.
• Assist in completion of all relevant paperwork, production and wastage sheets, cleaning records, food hygiene regulations and all other relevant papers.
• Make sure that you meet all legal and company requirements for fire, safety and hygiene procedures.
• Look out for any problems with health and safety and report them to the head of department.
• Maintain all equipment within the catering operation through due care and diligence.
• Correctly using equipment, wearing personal protective equipment when necessary and in accordance with health and safety regulations.
• Report HSE hazards, accidents, incidents, illness, or disease to their line manager.
• Maintain temperature records, reporting any issues to your line manager.
• Ensure that work areas are always kept clean when not in use.
• Ensure you comply with uniform requirements and personal hygiene regulations.
• Be responsible for monitoring and recording the day-to-day production schedule.
• Be available to supervise and help less qualified members of staff if needed.
• Ensure the HACCP procedure according to the company food safety management is maintained and complied with.
• Be flexible in working in different sections within the kitchen, if needed.

What We're Looking For

• 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.

Leadership

• The desire and ability to lead, direct and communicate both up and down the line, and to inspire others to want to follow, in the achievement of significant goals. To be creative in thinking and approach

Results Focus and Initiative

• The drive and determination to get things done.

Commercial Judgment

• The ability to understand the financial impact of decisions taken.

Team Orientation

• To be able to work with others, network and build relationships, and have a strong impact.

Motivational and Development skills

• The desire and ability to interact personally and sensitively with others on an individual basis. To foster and develop others by offering support and encouragement.

What You'll Get In Return

• Competitive salary with bonus and full company benefits
• 20 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme
• Healthcare & wellbeing: Aviva Digicare, Medicash (dental, optical, therapy treatments)
• Mental health support: 24/7 Employee Assistance Programme
• Family benefits: Enhanced maternity, paternity, and adoption leave. 2 days' additional leave after returning from maternity leave, day off for your baby's first birthday, enhanced family leave
• Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off PureGym memberships
• Financial wellbeing: Pension scheme, Life Assurance, preferred rates on salary finance products
• Development opportunities: Professional subscriptions, ongoing training and structured career pathways
• Meals on duty included

Why Join Us?

Levy UK & Ireland is part of Compass Group, the world's largest catering company, and a vibrant leader in hospitality.

We believe in celebrating individuality and building inclusive teams where everyone feels they belong. Our diverse team fuels creativity, innovation, and excellence.

We are proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive.

Levy UK + Ireland is the sports and hospitality sector of Compass Group UK and Ireland. It is the market leader in the provision of legendary food and drink experiences at some of the UK and Ireland's most significant sporting, arena, and leisure venues. Through strong client partnerships, Levy UK + Ireland creates bespoke food concepts, service standards and pioneering design, implementing a guest‑first approach and ongoing innovation at each venue.

Job Reference: com/0211/68674001/52843840/SU #SCOT #LevyUK

Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!