Sous Chef

In the role of Sous Chef You will support Head Chef in managing all aspects of culinary operations, ensuring the efficient, high-quality delivery of food across multiple outlets within the venue. The Sous Chef upholds food safety and quality standards, manages kitchen staff, and assists in planning and executing large-scale events to provide a seamless dining experience for guests. They play a crucial role in team leadership, operational efficiency, and maintaining compliance, ensuring that all culinary services reflect the arena's brand standards and meet high-volume demands. In the Head Chef’s absence, the Sous Chef acts as the primary culinary leader, maintaining continuity and excellence in kitchen operations. Support in Kitchen Operations Management Assist the Head Chef in overseeing daily kitchen operations, ensuring efficient workflow, and high-quality food production across all outlets, including concessions, premium lounges, and VIP areas. Supervise the preparation and presentation of all menu items, upholding the arena’s brand standards for taste, quality, and visual appeal. Food Safety and Compliance Ensure strict adherence to food safety protocols, including HACCP and COSHH guidelines, by regularly monitoring food storage, preparation, and handling practices. Conduct hygiene and safety checks, maintain compliance records, and address any issues promptly to prevent health risks Educate and train kitchen staff on food safety best practices, including allergen management, cross-contamination prevention, and proper food labelling. Team Leadership and Development Lead, train, and mentor kitchen staff, fostering a collaborative and supportive work environment. Provide hands-on support during busy shifts, ensuring smooth operations and timely service while upholding quality standards. Conduct performance reviews, support skill development, and assist in onboarding new team members, ensuring all staff are well-equipped for their roles. Inventory and Stock Management Manage inventory levels by overseeing stock rotation, minimizing waste, and ensuring ingredients are consistently available for menu requirements. Assist in ordering, receiving, and inspecting deliveries to ensure quality, freshness, and accurate quantities. Implement and monitor First In, First Out practices to maintain food freshness and minimize spoilage. Quality Control and Consistency Conduct quality checks on all dishes before service to ensure consistency in taste, presentation, and portioning across the venue. Address quality concerns immediately, adjusting recipes or cooking methods as needed to maintain the arena’s culinary standards. Cost Control and Budgeting Collaborate with the Head Chef to control food costs, manage waste, and improve operational efficiencies, contributing to the overall profitability of the kitchen. Support portion control and ingredient usage policies to maximize yield and reduce unnecessary expenses. …