Sous Chef - Eastwood Hall

Sous Chef – Eastwood Hall, Nottingham | Full-Time / Permanent

sign in to see pay + excellent benefits including healthcare, wellbeing support, 23 days’ annual leave plus bank holidays, life assurance, meals on duty, and more.

We’re looking for... We’re looking for a passionate and talented Sous Chef to join our kitchen team at Eastwood Hall in Nottingham! Working closely with our Head Chef, you’ll help deliver fantastic food, support the smooth running of the kitchen and inspire the team to bring their best every day. If you love great food, enjoy developing people and thrive in a busy hospitality environment, this is a brilliant opportunity to take the next step in your culinary career.

We are The Venues Collection Great things happen when people get together in our spaces to meet and spaces to sleep. From conferences, meetings and training to every business event in between, our venues offer welcoming spaces where guests and colleagues can be themselves.

The Venues Collection is part of Compass Group UK & Ireland, bringing together distinctive venues with stylish event spaces and hotel-style residential and leisure facilities.

Our passionate hospitality teams work hard to create memorable experiences through exceptional food, warm service and attention to detail. We’re committed to doing the right thing for our people and our planet, with a focus on sustainability, wellbeing, diversity and inclusion.

Join us and grow your career with an industry leader, with great benefits, ongoing development and plenty of opportunities to learn.

Sous Chef – The Role Working alongside the Head Chef, you’ll help manage the day-to-day kitchen operation, ensuring we deliver consistently great food, maintain high standards and provide an excellent experience for every guest.

Your responsibilities will include

• Supporting the Head Chef with the day-to-day running of the kitchen, ensuring food is prepared and presented to consistently high standards.
• Helping deliver a quality food offering across the venue, supporting guest satisfaction and positive customer feedback.
• Assisting with food ordering, monitoring deliveries and maintaining effective stock rotation.
• Keeping food waste to a minimum by monitoring usage and making the most of available resources.
• Supporting the management of kitchen budgets and targets, identifying opportunities to improve efficiency and control costs.