About the Role An established hospitality venue is seeking a talented and driven Sous Chef to support the delivery of exceptional culinary experiences across its members’ area, events, and conferencing operations. This role is responsible for ensuring consistently high standards in food quality, presentation, and service, while assisting in the efficient management of kitchen operations, staff, and resources. Key Responsibilities Support the day-to-day management of kitchen operations, ensuring smooth service delivery Train, mentor, and motivate kitchen staff to maintain high performance standards Assist in menu planning, recipe development, and accurate dish costing Ensure consistent food quality, presentation, and adherence to established standards Monitor stock levels, control wastage, and oversee purchasing and storage processes Maintain strict food safety, hygiene, and sanitation standards Lead by example, fostering a positive and professional kitchen environment Manage staffing levels in line with operational demands and budgets Handle guest feedback and resolve any food-related concerns promptly Oversee kitchen equipment maintenance and ensure compliance with health regulations Contribute to financial performance through effective cost control and reportingSupport recruitment, training, and development of kitchen team members Additional Responsibilities Assist with planning and execution of special events and functions Support the development of training programs for F&B staff Contribute to event planning, including themes, décor, and overall guest experience Ensure consistent visual presentation and standards across all dining and event spaces Requirements Proven experience as a Sous Chef or in a similar senior kitchen role Strong leadership and team management skills Solid understanding of kitchen financials, stock control, and cost management Experience with menu development and food costing Knowledge of food safety and hygiene standards Ability to work in a fast-paced, high-volume environment Excellent communication and organisational skills Experience with stock or kitchen management systems is advantageous #J-18808-Ljbffr