Sous Chef

The Venue

Located on the historic Knavesmire, York Racecourse is one of the UK’s most prestigious and well-loved racecourses, with over 280 years of history and a strong reputation for world-class flat racing. The venue is home to major fixtures including the internationally acclaimed Ebor Festival, attracting large numbers of racegoers and visitors each year.

Beyond racing, York Racecourse is a versatile events destination, offering a range of indoor and outdoor spaces for conferences, exhibitions, corporate hospitality, banquets, celebrations and large-scale events. The venue combines its historic setting with modern facilities and is recognised for delivering high-quality food and beverage experiences, exceptional customer service and professional event operations

The Role

As Sous Chef, you’ll play a key role in supporting the Head Chef and Senior Management team to deliver outstanding food experiences across all catering operations. You’ll lead, motivate and develop the kitchen team, ensuring consistently high standards of food quality, presentation, safety and service. This is a hands-on leadership role for a passionate chef who thrives in a fast-paced events environment, enjoys developing people and is driven by culinary innovation and operational excellence.

What We Can Offer

25 Days Annual Leave – Work hard, rest well.

Life Assurance – Peace of mind knowing your loved ones are protected.

5% Pension Contribution – Helping you prepare for a bright future.

Healthshield Cover – Support with dental, physio, counselling and more for you and your children.

Employee Assistance Programme – AXA Health support whenever you need it.

Eye Care Support – Vouchers and contributions towards glasses.

Cycle to Work Scheme – A greener, healthier commute.

Employee Referral Scheme – Recommend great people and get rewarded.

The Responsibilities

• Support the Head Chef in menu development across Hospitality, Banqueting and Retail operations, including menu reviews, tastings and bespoke client requirements.
• Assist in leading food production and supervising kitchen teams across all business areas and Conference & Banqueting events, ensuring exceptional quality, efficient service, minimal waste and adherence to production standards.
• Support the day-to-day management of kitchen operations, working closely with Operations to ensure appropriate porter and cleaning support while maintaining hygiene and food safety standards.