Sous Chef | Liverpool Experience Campus

The Sous Chef is integral to maintaining high culinary standards, ensuring efficient kitchen operations and supporting the Head Chef in delivering exceptional food quality. The role involves monitoring and upholding consistent food standards across all stages of production, from preparation through to service, while ensuring compliance with HACCP procedures and food safety regulations. The post-holder takes responsibility for a specific kitchen station, guides less experienced staff and works flexibly across different sections of the kitchen as needed.

• Monitor and maintain consistent food standards and quality across all areas and at every stage of production and supply.
• Prepare and cook sufficient food to meet guest needs while keeping wastage to a minimum.
• Ensure food is prepared and served to the required standards, checking taste, presentation and quality, and that all dishes are correctly garnished in line with the picture specification.
• Maintain and comply with the company's HACCP food safety management procedures and all legal and company requirements for fire, safety and hygiene.
• Ensure correct portion control, preparation and storage methods, labelling, food temperatures and temperature records, reporting any issues to the line manager.
• Maintain knowledge of all food allergens in order to advise front of house, and communicate effectively with front-of-house staff on menu items, dish content and special requests.
• Check deliveries to confirm the correct items have been delivered to the desired quality, reporting any quality issues to the Head Chef.
• Work with the Head Chef on menu planning and costing, ensuring the operation runs cost-effectively and meets relevant targets.
• Take effective control of a specific kitchen station and work flexibly across different sections of the kitchen as needed.
• Complete relevant paperwork, including production and wastage sheets, cleaning records and food hygiene documentation, and monitor and record the day-to-day production schedule.
• Supervise and support less qualified members of staff as needed.
• Maintain all catering equipment through due care and diligence, using it correctly and wearing personal protective equipment when necessary.
• Report HSE hazards, accidents, incidents, illness or disease to the line manager, keep work areas clean when not in use, and comply with uniform and personal hygiene regulations.

• Minimum 3 years' experience in a comparable role.
• Strong, quality operational experience with a passion for food and beverage.
• Articulate and numerate, with the ability to prepare quotes and reports accurately.
• 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 follow in the achievement of significant goals, with creativity 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: the ability to work with others, network and build relationships, and to have a strong impact.
• Motivational and development skills: the desire and ability to interact personally and sensitively with others on an individual basis, and to foster and develop others by offering support and encouragement.

• Competitive pay, great perks and unrivalled opportunities for learning and development at one of the UK's biggest businesses.
• All team members are paid at least the Real Living Wage or London Living Wage.