Weekday Sous Chef - Creative, High-Volume Kitchen Lead

Chartwells Independent; Birmingham; On-site; GBP 16,531 - 20,664; Full time

Job summary

Compass Group UK&I is seeking a passionate Sous Chef for the 14forty team at our Birmingham head office location (Rednal). Weekdays only, with shift patterns from 6am to 3pm, Monday to Friday, and flexibility required.

Up to £15.24 per hour depending on experience. The role supports the Head Chef across a high-volume, busy kitchen, contributing to menu development, training junior chefs, and ensuring food safety, quality and presentation.

Qualifications

• Senior Chef de Partie or Sous Chef with experience in quality-focused kitchens.
• Love for nourishing and exciting food with modern techniques and bold flavours.
• Strong organisational skills with rota, prep list and stockroom management.
• Passion for developing others; lead by example and elevate standards.
• Sharp eye for food safety, consistency and culinary detail.
• Knowledge of portioning, food cost and waste control; flavours that satisfy.

Responsibilities

• Support Head Chef in delivering flavourful, consistent dishes across service formats.
• Help shape menus celebrating quality ingredients and smart nutrition.
• Foster a positive, high-performing kitchen culture and culinary standards.
• Assist with ordering, stock control, and kitchen organisation for smooth operations.
• Maintain best-in-class food hygiene and presentation across services.
• Support training and development of junior chefs within the brigade.

Skills

Food safety

Menu development

Stock control

Team mentoring

Organisational skills

Quality-focused cooking

Job description

Compass Group UK&I is seeking a passionate Sous Chef for the 14forty team at our Birmingham head office location (Rednal). Weekdays only, with shift patterns from 6am to 3pm, Monday to Friday, and flexibility required.

Up to £15.24 per hour depending on experience. The role supports the Head Chef across a high-volume, busy kitchen, contributing to menu development, training junior chefs, and ensuring food safety, quality and presentation.